in the spirit of making my own pizza in tuscany (see here) we are going to show you this insanely easy method of preparing these flatbread pizzas! this makes it a no fuss plan for a great evening with friends. ivan tried out two different recipes using the above technique and throwing on some seasonal ingredients. they both turned out great!
Dough yields 6 individual servings
• 1 pound raw pizza dough (found in the bakery section of your grocery store, Trader Joes has a great one too!)
• 2 cups basil
• 2 garlic clove
• 16 ounces fresh mozzarella
• 3 apricots sliced
• quarter of a red onion
• 1 cup arugula
• 1/3 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 3 ounces prosciutto
• 1 tablespoon pine nuts
• salt and pepper to taste
MAKING THE FLATBREAD PIZZAS: Bring raw pizza dough to room temperature and roll into 6 individual balls. Begin to stretch and shape to a desired size. We stretched ours to fit comfortably onto our panini press, which came about 5 inches in width and 10 inches in length (the perfect size for individual size pizzas). Once stretched and shaped set onto a pre heated panini press on high heat. Keep on high temperature for about 2-3 minutes or until golden brown lines form.
Pesto Sauce: Combine 2 cups basil and 2 cloves of garlic in a food processor and pulse until coarsely chopped. Slowly add the 1/3 cup extra virgin olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the 1 tablespoon of pine nuts. Pulse until blended. Season with salt and pepper to taste.
Making the toppings: In a small bowl mix one cup of arugula with 2 tablespoons balsamic vinegar and 1 tablespoon extra virgin olive oil. Mix well and season with salt and pepper to taste.
Slice 3 apricots and slightly grill on panini press on medium heat for about 15 to 20 seconds (They grill quickly!). Slice the red onion and grill the same way. Doing so brings out the flavors of both the apricots and onion.
Proceed to top your pizzas with a layer of pesto then the fresh mozzarella. For a savory pizza, add the prosciutto mixed in with the arugula. For a sweet pizza, top with the grilled apricots and red onions with arugula.
photos and styling by: Ivan Solis