This is actually the first recipe that I am trying out from Cajun Chef Emeril Lagasse and totally loved it. While the original from FoodNetwork went for round mini pizzas I went for a single rectangular thin crust one. I have recently started a love affair with fresh rosemary and wanted to try it out in breads. I had a good mind to try the classic rosemary focaccia but this bread caught my attention and it did not disappoint.As usual I have halved the recipe and also made few simple changes as per the ingredients I had with me.
Onion: 1/2-3/4 cup finely chopped
Salt,Sugar& Pepper : a pinch
Instant Yeast: 1.25 tsp
Sugar: 1.5 tsp
Olive Oil: 1 tbsp
Fresh Rosemary: 1 tbsp chopped or as much as you like
Warm Water: 3/4 cup
Salt: 1.5 tsp
All Purpose Flour: 1.5 -2 & 1/4 cups
Tomato: 2-3 big sliced
Salt & Pepper/Red ChilliFlakes: as per taste
Olive Oil: for drizzling
Mozzarella pieces : as per choice
Finely chop the onion and saute them in a deep pan till caramelized adding little salt,sugar and pepper.Keep aside and let it cool.
In a big bowl,mix together yeast,sugar,olive oil, caramelized onions,chopped rosemary,salt and water.Let it sit in a warm place for 10 minutes or until it is bubbly.
Mix in flour 1/2 cup at a time and stir to combine .Continue till a sticky mass is formed. For me almost 1 and 3/4 cup flour were used up at this stage.
Transfer the dough to a dusted counter and continue kneading adding flour as needed for about 10 minutes until almost smooth and elastic dough is formed.
Place the dough in a greased/oiled container turning once to get coated and cover with a plastic wrap. Let if sit on a warm area until it is doubled or atleast 2 hours.
Gently transfer the dough on to lightly dusted counter and divide into two balls. Transfer on ball onto a lined/greased baking sheet and gently stretch it out as a rectangle.I patted (rather it got stretched) into rectangle on a counter first and then transferred to the baking sheet,but its better to do this on the sheet itself as it got more stretched while transferring.
Top with tomato slices,season with salt and pepper and drizzle olive oil on top.Rest the dough for about 20 minutes. You can see that it slightly rises again.
Bake in a preheated oven at 400F/ 200C for about 15 minutes when the edges turn brown.
Take out, top with cheese bits and then return to oven for a few minutes until the cheese start to melt.
Above collage depicts the entire process of the delish flatizza.
Serve cutting into squares as a snack/starter.
This is like a thin crust pizza or a rustic type pizza. It was crispy at the edges where tomatoes were not there,but slightly soft inside. I am not an expert on pizza,but this one should be given a thumbs up.Crispy at the edges and chewy inside ,it was perfect what with the heady aroma of rosemary,onion,tomato and pepper combined.
And it goes straight to BBD#41: Bread with Herbs at MyDiscoveryofBread, an event by Zorra of Kochtopf as rosemary is the Hero in this one.