Seedy flatbread pizza

Tonight is seedy flatbread pizza night, in part to make up for some of the ridiculous food we ate this weekend. (Mostly, we ate cheese. I’m not sure how pizza becomes part of the make-up plan for that, but it is.)

Flatbread: 2 and a bit cups of flour (oat and spelt in this case), 1.5 tsp of salt, 1/2 tsp of yeast, 1/2 cup of seeds (in this case, I used sunflower, poppy and flax), some mustard seeds, some olive oil, and 1 cup of ice water. I let the stand mixer do the work of mixing and kneeding (ish), then rolled the dough into a ball and oiled it. It hung out in the fridge overnight. (Similar recipe that I’ve used before.)

Pizza toppings: butternut squash (mine was frozen), red onion, thyme, salt and pepper, extra-sharp cheddar. Bake for 25 to 30 @ 400f.

Serve with a side or on a bed of arugula. The sharpness of the arugula works really well with the sweetness of the squash.



One thought on “Seedy flatbread pizza

  1. Hi! I’d like to place an order for that pizza…can it be here in 30 minutes or less? No you say? Well, I’ve got some Goat soup to tide me over…potato & thyme. Good, but nowhere near as delicious as your offering.

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