I should probably feel bad about eating (almost) this whole flatbread. Buuutttt, I really don’t.You see, Joe’s been working such crazy hours wrapping up his show that he hasn’t – and won’t be home for dinner – until um, oh… Saturday. Which means I can make whatever I want… and eat all of it! (Not that I should…) I seriously just couldn’t help myself here. To be fair, I did eat it over a four hour period… I just kept going back for another piece…
But enough about me. You want to know more about this flat bread! Why isn’t it pizza you ask? Well… there’s no sauce, no cheese layer (although I may have added an unladylike amount of the blue cheeze when I was eating it. Oops.). That makes this a flatbread! Plus it’s sweet and tart, soft and crunchy. It’s delicious.
Oh and it would make an awesome snack for the Super Bowl!
The best part of this flat bread? The dough is amazing and full proof. I say that, and offer up evidence: every flatbread/ pizza I made before this one was some sort of disaster. It was too thick and didn’t cook through, it didn’t rise, I burned the bottom. This one? Huge Success. (Irony? After feeding Joe like 6 gross pizzas in the last year and a half, he wasn’t here for the one that turned out perfectly. Ugh.)
I will say I modified How Sweet It Is‘ awesome Skillet Pizza Dough recipe for this, and it works beautifully. I highly suggest you make the full batch of dough and just freeze or refrigerate the left overs for future use. Just make sure when you defrost dough, you do so in the refrigerator! Plus, the full batch works out perfectly to two 12 inch pizzas or flat breads, or three 8 inch ones, depending what kind of skillet you have.
The other best part about it is the flavor. I love sweet and savory of pear and caramelized onion. (Which you know I’m obsessed with in general.) And shockingly, it isn’t too sweet either. At least not in that sugary, dessert way. I also made my own vegan blue cheese – but if you aren’t vegan, just load it on up with the real thing. Everyone gets to eat delicious flatbread, yay!
Finally, as you can see I’m a huge fan of my cast iron skillet. If you don’t have one, get one! They are affordable and so, so useful – and so much easier to make pizza with! I’m using the Lodge Pre-Seasoned 12-Inch Skillet that I got for Christmas, and I’m in love with it.
For more football treats and flatbread yumminess, be sure to join other reader on Facebook, Twitter, Instagram and Pinterest as we chat about all things food and fun (and get ideas and behind the scenes photos I don’t share anywhere else)!
- Dough (enough for 2 flatbreads)
- 1 1/8 cups Warm Water
- 1 pack Active Dry Yeast (approximately 2 1/2 teaspoons)
- 1 tablespoon Agave Nectar
- 1 tablespoon Olive Oil
- 3 cups Whole Wheat or All Purpose Flour
- 1 teaspoon Salt
- 1 Pear
- 1 medium Yellow Onion, sliced thinly
- 1 knob Coconut Oil or Olive Oil
- 1 tablespoon Olive Oil
- 1 teaspoon Rosemary
- 1 cup Walnuts, chopped into large pieces
- Blue Cheeze (optional)
- 1/2 block extra firm tofu
- 1/2 cup Veganaise
- 1 tablespoon Nutritional Yeast
- 1 teaspoon Onion Powder
- 1 teaspoon Tahini
- 1 teaspoon Lemon Juice
- 1 teaspoon Apple Cider Vinegar
- For Dough
- In a large mixing bowl, combine water, yeast, agave nectar and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, and mix with your dough attachment on your mixer (or stirring with a spoon) until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, Place dough in bowl, cover with a towel and place in a warm place to rise for about 1 1/2 hours.
- After the dough has risen, punch it down and place it back on the floured surface. Roll it out to fit the size of your pan.
- In a large pan over medium heat melt the coconut oil and thinly sliced onions. Cook for about 20 minutes until soft and a dark golden color.
- Meanwhile, preheat your oven to 450°. Place your skillet in the oven to warm.
- Slice your pear into small thin pieces.
- When your skillet is hot, and your oven preheated, carefully reeve skillet from oven.
- Slide in dough and using your fingers make sure it fits in the pan without rising up on the sides.
- Drizzle on the olive oil and spread it over the dough. Sprinkle on the rosemary. Place caramelized onions on top and spread them out over the face of the dough. Place the pear slices on top of the onion.
- Place skillet over a burner and cook at high heat for about 30 seconds.
- Remove from heat and place in the oven for 17-20 minutes, or until sides are golden.
- Half way through, rotate the skillet, so that it cooks evenly.
- When 5 minutes remain, sprinkle the walnut pieces on top.
- if you are making the vegan blue cheese, while flat bread is cooking, mix tofu, veganaise, nutritional yeast, onion powder, lemon juice and tahini. Mixture should be soft and crumbly.
- When flat bread is done, carefully slide it out of the skillet on a dry, flat surface. Sprinkle blue cheese on top, cut and serve warm.