When it comes to making any type of flatbread pizza let imagination and the season rule your toppings. I love this Curry Chic Pea + Carrot style flatbread when there is a chill in the air. And, flatbreads are a great do ahead snack for holiday entertaining!
Curry Chic Pea + Carrot Flatbread Pizza
Makes four servings
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For the toppings:
Cooked Chick Peas, pureed; Sweet Carrots, sliced thin + blanch—keep crisp; Sweet Onions, sliced thin; Leeks, split + sliced this; Garlic, sliced; olive oil
Mix all the above and add curry powder, thyme, coarse sea salt, and black pepper to taste.
Drizzle top of dough with olive oil before baking.
425 degree F. oven 5-7 minutes
Mix Dough and place in a bowl lightly coated with olive oil. Cover loosely with a towel or plastic wrap. Place in refrigerator overnight.
Next day, pre heat *oven to 475 degrees F.
Stretch out dough to a rectangular shape and cut into two pieces. Sprinkle a teaspoon of fine grind corn meal on the surface of a heavy gauge pizza pan or sheet pan. Place the two pieces of dough on the top of corn meal. Brush top lightly with olive oil.
Place toppings in this order on dough; potatoes, onions, feta, olives and olive oil. Sprinkle slightly with sea salt and fresh ground black pepper.
Bake for 8-10 minutes or until pizza flatbread crusts are fully baked. You can check for doneness by tapping on the edge of the dough with your finger. It will have a hollow sound when done.