Pesto Flatbread

July 12, 2007


You know that dreamy feeling you get when you bite into something and you think, ‘I could eat this every day for the rest of my life’? That’s what Pesto Flatbread does for me. Honest, I’m not kidding. I could eat this every day. SAM

2 cups all-purpose, high-gluten flour [do NOT use soft-wheat flour]
1 tablespoon stone-ground cornmeal
1/4 teaspoon sea salt [preferably Guerande fleur de sel]
3 tablespoons olive oil, divided
3/4 cup warm water
3 to 6 tablespoons basil pesto

Place a large pizza stone on the middle shelf of the oven and preheat to 550 degrees F. In a food processor fitted with the plastic blade, combine the flour, cornmeal, and salt. With the processor running, slowly pour in 1 tablespoon olive oil, then just enough water to form a ball.

Cut two 12-inch rounds of parchment paper and place on two pizza peels. Knead the dough two or three times and cut in half. On a lightly floured pastry board, roll or stretch each half into a 10-inch round and transfer to the parchment paper. Spread evenly with the remaining 2 tablespoons oil. Slide the flatbread and parchment paper onto the stone and bake for 9 to 10 minutes or until lightly browned. Allow the flatbread to cool for 3 or 4 minutes; then spread each round with 3 to 4 tablespoons of pesto.
Makes two 10-inch rounds.

COOKING TIP: How to Bake Flatbread

July 12, 2007

If you don’t have a pizza stone, peel, or parchment paper, don’t worry. Simply sprinkle cornmeal generously across a baking sheet, place the dough on top, and slide the baking sheet onto the oven shelf. Cornmeal keeps the flatbread from sticking and gives it a wonderful crunch.