Flatbread is becoming a go-to simple and easy weeknight dinner in our house. It’s easy to make a lot of dough, divide it and throw the extra balls of dough in the freezer, and pull them out to make a quick dinner with whatever toppings we happen to have. For the crust, we like to use Maria Sinskey’s basic flatbread dough recipe, but we leave out the nigella seeds. It comes together really quickly, doesn’t require hours of rising, and always turns out just right!
You could put anything you want on it. Some of our most recent toppings have been:
- cooked and crumbled sausage, mozzarella, and hot giardiniera, shipped to us from Chicago! Our friends George and Stacey sent us a jar of JP Graziano’s giardiniera from Chicago. We used to put it on delivery pizza’s with them but now we put it on our flatbreads!
- cooked and crumbled sausage, , kale, and caramelized onions (cooked in a skillet, and can be a one-pot meal)
- salted pureed tomatoes or tomato sauce (go easy), mozzarella, and basil
Trust us. Try it. It’s better than a delivery pizza.
Get Recipe: Basic Flatbread Dough from Maria Sinskey