Ingredients
- 1/4 cup whole wheat flour
- 3 1/2 cup all purpose flour
- 2 teaspoon yeast
- 2 teaspoon kosher or sea salt
- 2 teaspoon evoo (extra virgin olive oil)
- 2 tablespoon fennel seeds
- 1 2/3 cup warm water
- 1/4 cup whole wheat flour
- 3 1/2 cup all purpose flour
- 2 teaspoon yeast
- 2 teaspoon kosher or sea salt
- 2 teaspoon evoo (extra virgin olive oil)
- 2 tablespoon fennel seeds
- 1 2/3 cup warm water
- 1 pound carrots, peeled, coarsely chopped
- 1 pound to 2 teaspoon ground cumin
- 1 clove garlic, roughly chopped
- 2 clove to 3 tablespoons orange juice
- 1/4 cup whole wheat flour
- 3 1/2 cup all purpose flour
- 2 teaspoon yeast
- 2 teaspoon kosher or sea salt
- 2 teaspoon evoo (extra virgin olive oil)
- 2 tablespoon fennel seeds
- 1 2/3 cup warm water
- 1 pound carrots, peeled, coarsely chopped
- 1 pound to 2 teaspoon ground cumin
- 1 clove garlic, roughly chopped
- 2 clove to 3 tablespoons orange juice
- 8 ounce fresh goat cheese
- 3 ounce scallions, roughly, chopped
- 4 ounce roasted red peppers
- 2 tablespoon chopped basil, plus a few extra whole leaves for garnish
- 1 tablespoon large or 2 small garlic cloves, roughly chopped
Preparation
Baking Directions:
The flatbread pizza dough can be made from scratch or store-bought.
Both will work for this classic recipe.
Store-boughtIf store-bought, cut into small balls and let rest at room temperature.
On a lightly floured work surface, roll dough out as thinly as possible (almost see-through).
Sprinkle with fennel seeds and roll a few times to "secure" them.
Cut into strips or triangles or leave whole.
Lay onto oiled sheet trays and drizzle with more oil.
Bake 6-8 minutes until lightly browned and crunchy.
Cool and serve.
If making from scratchIn the bowl of a standing mixer combine flours with dough hook attachment.
Add remaining ingredients and "knead" in the mixer for about 3 minutes.
Remove hook.
Cover and let rise by double — about 30 minutes.
Separate into 4 or 5 balls and let rest 30 minutes.
Heat oven to 400 degrees.
On a lightly floured work surface, roll dough out as thinly as possible (almost see-through).
Cut into strips or triangles or leave whole.
Lay onto oiled sheet trays and drizzle with more oil.
Bake 6-8 minutes until lightly browned and crunchy.
Cool and serve.
Carrot with orange and cumin dipIn a medium saucepan over high heat, boil carrots in salted water for about 30 minutes or until tender.
Drain.
Place the carrot, oil, cumin, garlic, and orange juice in the bowl of a food processor, and process until smooth.
Taste and season with salt and pepper.
Transfer to a serving bowl.
Goat cheese and roasted red peppers dipIn the bowl of a food processor, combine ingredients until smooth.
Adjust seasoning.
Transfer to a serving bowl and garnish with ribbons of basil.