This easy to make family dinner with our new Flatbread dough pleases all family members.
If you like your pizza crust with an extra crunch, you can pre-bake it without toppings (or only tomato sauce) for about 5 minutes in the preheated oven.
If you plan on topping your pizza with a lot of fatty meats or juicy vegetables, brushing on a thin layer of olive oil base can help with containing the moisture during baking.
Raw or fatty meats aren’t going to get fully cooked from a few minutes atop a pizza in the oven. Always pre-cook and drain vegetables that release water while cooking, such as mushrooms.
Exceptions: thin cut pepperoni and prosciutto and some thinly sliced vegetables are fine to top raw.
Use the dough right out of the refrigerator and don’t let it sit on the countertop for too long.
Unroll and keep dough on parchment paper while baking. Paper is oven safe up to 500°F and paper will brown during baking. Cut off or tuck excess paper under the dough, so it isn’t hanging over the baking sheet.
Cutting the dough: If you need to cut the dough, place it on a cutting board to avoid scratching your baking sheet or countertop. If cutting the dough on the baking sheet, ideally use a pizza cutter.
To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.
Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.
The fastest way to a crispy and chewy crust is cooking the dough directly on a heated surface. Make sure the oven is fully preheated and already hot. A pizza stone or even a simple sheet pan needs ample time to pre-heat. Pizza and Flatbread can also be cooked on a non-heated sheet pan, but always in a pre-heated oven.
You can brush the dough edges with olive oil. Do it right before it goes in the oven and/or right after it comes out. You'll get great color, crunch and flavor.
1. Preheat oven to 425°F and unroll refrigerated Flatbread Dough. Add the white sauce, spreading evenly across the dough. Sprinkle the Mozzarella across the entire dough. Cut dough into thirds.
2. Top each third of the flatbread with the various ingredients for the Buffalo Chicken, Spinach and Mushroom, and Cheesy Herb. Bake as directed.
3. Directions White Sauce: Heat butter in a small saucepan. Add garlic, stir for 1 minute to prevent burning, then add flour and stir until thoroughly mixed. Slowly whisk in milk, adding gradually. Stir in remaining ingredients. Will thicken upon standing.
4. Directions Spinach & Mushroom: Peel and slice 1 small sweet onion. Heat a small skillet over medium heat, then add 1 Tbsp. olive oil. Next, add sliced onions and sauté until tender (you can also sauté the mushrooms with the onion if you prefer cooked mushrooms instead of fresh for your topping). Evenly distribute fresh spinach on top of the second third of dough. Add mushrooms, onion, and salt and pepper to taste.
5. Directions Buffalo Chicken: In a small bowl, combine chicken and hot sauce. Spoon chicken mixture evenly on one third of the flatbread dough. Top with Blue Cheese, salt, and pepper. Brush the crust with olive oil and sprinkle with kosher salt.
6. Directions Cheesy Herb: On final third of the dough, add Parmesan, and salt and pepper, to taste. Brush crust with olive oil and sprinkle with salt. Once removed from oven, sprinkle with herbs.