This delicious and nutritious flatbread recipe is made from Carthage Mill’s fresh ground flour, topped with a rich and creamy pesto and your choice of protein and vegetable toppings. It makes a fantastic appetizer to wow your family and friends- and can even be served for breakfast, lunch or dinner.
This recipe can easily make 3 personal sized pizzas.
2.5 cups Carthage Mill Rye flour
2 cups Carthage Mill Turkey Red Wheat flour
1.5 cups warm water
1/4 cup fermented Turkey Red Wheat flour (1 cup flour, 1/2 cup warm water, mix, cover & set for 24 hrs)
3 Tbsp olive oil
1 Tbsp Wildflower Ridge raw honey
1 tsp himalayan salt
Homestead Heritage pasture raised eggs
1 cup shredded Meadow Valley Farm cheese – Jalapeno
1/4 cup Silverthorn sweet red onions, thinly sliced
…other desired toppings like Silverthorn basil leaves, tomatoes, thinly sliced peppers, cooked ground burger, etc.
Place all rye, turkey red wheat and fermented flour in a large mixing bowl.
In a smaller bowl, take 1/2 cup warm water and dissolve honey and salt.
Once dissolved, create a small crater in the center of flour bowl and pour in honey and salt mixture, following up with the rest of the water and olive oil.
Mix thoroughly creating a nice soft dough, adding more turkey red flour when needed (if to sticky).
Once the dough has a nice not to sticky texture, knead the dough by folding outsides to center for about 5 minutes. Cover the kneaded dough and set in a warm area to rise for around 1 hour.
Meanwhile, make the pesto.
Once dough is ready, preheat your oven to 425 degrees F and lightly oil a large baking pan.
Lightly wetting your hands, when needed, shape your flatbread onto the pan to form your desired shape; making sure flatbread is about 1/2 inch thick.
Pre-bake your flatbread for about 10-15 minutes before adding toppings to seal.
After 10-15 minutes, pull flatbread out of oven, spread on pesto, sprinkle cheese, top with pasture raised eggs, and any other desired toppings.
Place flatbread pizza back into the oven and cook until cheese has melted, egg whites are done and crust has a nice golden brown color (about 20 minutes). Enjoy!