Crunchy Slaw Flatbread
To be honest, this was a pizza made with everything left in our fridge/pantry but it turned out so good, we decided to add it to the blog.
Ingredients
Pizza Crust
- ¾ cup warm water
- 1 tsp honey
- 1 packet dry yeast
- 2 cups flour plus more for handling
- ½ tsp salt
- 1 tsp smoked paprika
- 1 tsp olive oil
- 2 tsp cornmeal
Slaw
- 1 cup cabbage shredded
- ½ cup carrot shredded
- ¼ cup mayonnaise
- 2 tsp white sugar
- ½ tbsp vinegar
- ½ tsp black pepper
Other Toppings
- 1 cup tomato sauce
- 1 cup mozzarella shredded
- ½ cup gorgonzola crumbled
- ¼ cup raisins
- ¼ cup tomatoes chopped
- ½ bunch green onions chopped
- 1 package mushrooms sliced
- ¼ cup peanuts
Instructions
- In a large bowl, mix honey with warm water and then stir in yeast to activate yeast. After ~5 minutes, slowly add flour, salt, and paprika, mixing as you go. Using your hands, knead dough, adding flour if needed until elastic ball. In another bowl (or the same one washed), place dough ball, adding olive oil to coat. Cover bowl with a kitchen towel and let rest for 30min-1hr.
- Preheat oven to 425 degrees. Remove dough and place on a lightly floured surface. Using a roller dusted with flour, roll dough into a circle until it is slightly larger than your 12inch pizza pan. Lightly grease baking sheet and sprinkle with cornmeal. Place dough on pan and fold the edges inward to make a crust. Lightly brush crust with olive oil or melted butter.
- Place in oven without toppings for 5 minutes and remove. Pour tomato sauce over flatbread and cover with mozzarella and gorgonzola. Place back in oven for 15 minutes or until dough has set. Meanwhile, sauté mushrooms in olive oil and combine all slaw ingredients in a bowl. When flatbread is cooked through, remove from oven and add remaining ingredients and then slaw.
Notes
As random as this recipe sounds, all the flavors came together nicely to make quite a unique and flavorful experience. Feel free to experiment with random ingredients from your fridge too!
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