Pizza's Baby Sister
When farmers market goodies are calling, the first thing I do is make a really enormous salad. The second thing I do is throw stuff on a pizza. Last weekend I scored some gorgeous garlic chives complete with their pretty purple flowered tips. They were too delicate to waste on a thick or crowded crust. This flatbread is a crisp version of focaccia, and lighter than a cheesy pie.
Chive and Bacon Crispy Flatbread
Makes one large round
1 heaping teaspoon yeast
1 teaspoon sugar
1/2 teaspoon salt
1/3 cup warm water
1/2 cup all-purpose flour
1/3 cup whole wheat flour
1 teaspoon olive oil
Good handful of garlic chives, including flowers
1/2 - 1 cup good dry cheese (such as Parm-Reg or Piave), grated fine
2 slices bacon, cooked and chopped
2 tablespoons olive oil
1. Combine yeast, sugar, and water; stir and set aside to foam, about 5 minutes.
2. Process or whisk together flours and salt. Add yeast and process or knead until ball forms.
3. Add olive oil to clean bowl; place dough ball in oil and roll to cover all sides. Cover with a towel and let rise to double, about 45 minutes.
4. Roll very thin on baking sheet.
5. Cover crust evenly with toppings, ending with olive oil and seasoning to taste with fresh ground nutmeg and black pepper.
6. Bake in preheated 400 degree oven until crust is very crisp and cheeses are melted into dough, about 15 minutes.