Creamy Garlic Flatbread Pizza


recipe adapted from Delallo

4 c. semolina flour

1/2 t. active dry yeast

2 t. salt

1 1/2 c. lukewarm water (105*)

Combine all ingredients in the large bowl of a stand mixer.  Whisk together with a fork, then place on the stand. Attach the dough hook and knead at medium speed for 5-10 minutes, until dough comes together into a ball and is soft and smooth.  You can add more flour, a Tablespoon at a time, if necessary until the ball forms.  

Cover dough with a warm, damp towel and allow to rise for a couple of hours, until doubled in size.

Divide the dough into 2 or 4 equal pieces.  Working with one piece at a time, roll the dough out on a floured surface, as thinly as possible.  Transfer to a baking stone or baking sheet that has been sprinkled with cornmeal to prevent sticking.  

Using a fork, pierce holes all over the dough, to prevent rising.  Bake the dough in a preheated 450* oven for about 10 minutes, until brown and crisp.


for 1 flatbread (using half the dough)

12 stalks of asparagus, roasted

4 oz. Mozzarella Cheese, cut into slices

1/4 c. Parmesan/Asiago/Romano cheese blend, shredded

1 tomato, thinly sliced

5 basil leaves, cut into thin slices

4 thin slices Prosciutto

Mixed Baby Greens

Creamy Garlic Dressing to taste (my homemade recipe)

Sprinkle the Mozzarella over the baked flatbread.  Arrange the tomatoes over the Mozzarella and sprinkle with the basil and shredded cheese blend. Place the Prosciutto over all.  Return to the hot oven (450*) for a few minutes, just until the cheese is melted and the toppings are warmed through.

Remove from oven and place onto a serving platter, I used my pizza peel.  Arrange the roasted asparagus over the flatbread, top with a couple of handfuls of mixed greens and drizzle with the Creamy Garlic Dressing.