Sometimes things don’t go quite the way you expect in the kitchen. Part of cooking is rolling with whatever happens, it’s not a mistake unless you make it one. This dough didn’t turn out the way I expected because the yeast I used was not alive, however, it was still delicious so let’s just pretend I intended it to be flatbread instead of pizza. I’m including the real pizza dough recipe, but to make it like a flatbread, just leave out the yeast. Next time, I’m going to make sure the yeast is alive though. The test is to let it sit for up to half an hour with the water and if it bubbles, it’s alive.
Nectarine and Cherry Tomato Whole Wheat Flatbread
1 nectarine, sliced thin
1 cup cherry tomatoes
1 tablespoon thyme leaves
1 teaspoon olive oil
1 clove garlic, minced
2 tablespoons grated parmesan or pecorino
6 tablespoons water
2 tablespoons white wine
3/4 tablespoon yeast
1 teaspoon salt
1/2 teaspoon honey
1 tablespoon olive oil
1 cup whole wheat flour
1/2 cup all-purpose flour
Preheat your oven and pizza stone to 425 degrees (you can do this when the dough is almost done resting). Stir together the water, wine, and yeast until the yeast has dissolved. Add the honey, salt, and olive oil and combine. Add the flour and stir until it becomes thick, then start working with your hands. Sprinkle some extra flour on a board and kneed for a couple of minutes.
Coat a bowl with a little olive oil and put the ball of dough in the bowl. Cover with plastic wrap and let it rest for an hour.
Roll out the dough and place it on the hot pizza stone. Brush olive oil on the dough and spinkle on the garlic and thyme. Spread out the slices on nectarine and the cherry tomatoes. Sprinkle the cheese on top and cook for 20 minutes, or until it starts to brown on the edges.
Let it cool for a couple minutes before slicing and enjoy.