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sunflower seed flatbread

7/31/2021

 
Picture

this dough is easily adaptable with the addition of herbs and spices (pizza suggestions included in the recipe).

flatbread


sunflower seed flatbread ingredients:

  • 1 package (2 1/4 tsp) active dry yeast
  • 1 cup warm water
  • 2 1/2 cups all-purpose flour
  • 2 T olive oil
  • 1 tsp sugar
  • 1 tsp salt
  • sprinkling of sunflower seeds
  • sprinkling of ground black pepper

sunflower seed flatbread process:

  • preheat oven to 425° F
  • line baking sheet (we use an 18" x 12" tray) with parchment paper
  • ​combine yeast and warm water in a medium bowl; mix and let yeast dissolve
  • add remaining ingredients; mix well
  • knead dough about twenty times
  • cover dough; let dough rise (at least 5-10 minutes)
  • flatten and shape dough on a flat surface, until it is approximately the size of the baking sheet
  • place dough onto baking sheet
  • flatten and shape dough to fit the baking sheet
  • cover dough; let dough rise (at least 5-10 minutes)
  • lightly brush top of dough with olive oil
  • bake for 15-20 minutes, or until golden brown
  • remove from oven; let cool slightly
  • cut into pieces (using a pizza cutter, we slice it into 8 pieces)

Picture
sunflower flatbread out of the oven and ready to be sliced into pieces.

Picture
pizza dough (left) and flatbread (right) rising for the second time.

pizza


pizza dough ingredients:

  • 1 package (2 1/4 tsp) active dry yeast
  • 1 cup warm water
  • 2 1/2 cups all-purpose flour
  • 2 T olive oil
  • 1 tsp sugar
  • 1 tsp salt
  • ​sprinkling ​of herbs and spices, as desired (we use oregano, basil, dill, and 1 tsp garlic powder)

pizza sauce ingredients and process:

  • 369 ml (13 fl oz) can of tomato paste (this amount leaves us with leftover sauce)
  • sprinkling ​of ​​herbs and spices, as desired (we use oregano, basil, and garlic cloves)
  • mix these together in a resealable container; refrigerate unused portion 

pizza process:

  • preheat oven to 425° F
  • line baking sheet (we use an 18" x 12" tray) with parchment paper
  • ​combine yeast and warm water in a medium bowl; mix and let yeast dissolve
  • add remaining ingredients; mix well
  • knead dough about twenty times
  • cover dough; let dough rise (at least 5-10 minutes)
  • flatten and shape dough on a flat surface, until it is approximately the size of the baking sheet
  • place dough onto baking sheet
  • flatten and shape dough to fit the baking sheet
  • cover dough; let dough rise (at least 5-10 minutes)
  • follow the stuffed crust steps, if desired (as described below)
  • spread sauce in an even layer over the dough
  • add sunflower seeds, ground flax seeds, ground chia seeds, and a light layer of cooked quinoa
  • add a layer of cheese(s), such as: shredded mozzarella, shredded cheddar [old/aged/sharp varieties], crumbled feta
  • sprinkle ground black pepper onto the cheese layer
  • add remaining toppings, such as: meat [pepperoni, ham, sausage, bacon], veggies [onions, green onions, bell peppers, spinach, arugula, artichokes], fruit [tomatoes, pineapple], and more [capers, pesto, sun-dried tomatoes]
  • sprinkle seasonings, such as: basil, dill, oregano, ground black pepper
  • bake for 15-20 minutes, or until golden brown
  • remove from oven; let cool slightly so cheese and toppings can firm up
  • cut into pieces (using a pizza cutter, we slice it into 12-16 pieces)

stuffed crust variation:

after the dough is in the baking sheet and has risen twice, follow these steps for a stuffed crust:
  • add a border of pizza sauce about one inch from the edge of the dough
  • add shredded cheese or cheese sticks to this line of sauce, if desired
  • fold dough over sauce and "pinch" dough together to create a pocket

Picture
pizza ready to be baked.


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