Maeve's Magic

Ingredients

• 3/4 cup of warm water
• 1.5 tsp yeast
• 1 tsp sugar
• 2 cups of flour
• 1 tbs oil
• 1 tsp salt
• 2 tsp garlic powder
• 6 garlic, minced
• fresh basil and thyme
• 3 medium fresh tomatoes, sliced
• your own pizza sauce OR a jar of your favorite red sauce
• 1 pack of shredded mozzarella cheese
• Italian pepperoni slices(optional)
• olive oil to coat the bowl and pan

Directions

1. Dough party: Whisk together the yeast, sugar, and warm water together in your standard mixer bowl, OR just mix it by hand with a wooden spoon getting it nice and frothy. Loosely cover and allow to sit for 5–10 minutes until a foamy consistency.
2. Add the flour, olive oil, and salt, and garlic seasoning. Mix on low speed with the dough hook attachment until combined, about 2-3 minutes. The dough should be thick, yet soft and slightly sticky. It should ideally pull away from the sides of the bowl as it mixes. When it does, it is ready to knead.
3. Knead the dough: Keep the dough in the mixer (and switch to the dough hook if using the paddle) and beat for an additional 6-8 full minutes or knead by hand on a lightly floured surface for 8 full minutes. Do not add more flour than you need because you do not want a dry dough too much.
4. Place the dough in an oiled bowl, allow it to sit and rest for 45 minutes at room temperature. Wait for the dough to rise (like Jesus).
5. As the dough is resting and rising, prepare your toppings.
6. Preheat oven to 475°F (246°C).
7. Sauté the garlic in a big saucepan with olive oil on low and slow until nice and translucent.
8. Add you red sauce to the pan, add fresh basil, thyme, seasoning, and simmer on medium-low until the sauce cooks down for about 10-15 minutes.
9. Shape the dough: When the dough has risen, punch the dough down to release any air. Divide the dough in half. On a lightly floured surface with floured hands and working with one dough piece at a time, begin shaping and stretching the dough until it is 1/4 inch thick. Repeat with the second piece of dough.
10. Poke your fingers all around the surface of the flatbreads or prick a few holes with a fork. Drizzle or brush each with 1 teaspoon of olive oil. Top each pizza with your fresh basil, then add a layer of cheese, layer of sauce, a protein, thin layer of tomatoes, a layer of cheese.
11. Bake for 15–20 minutes or until the crust and toppings are browned to your liking. Remove from the oven. Slice and serve warm!

Recipe Video

Notes

A little sauce goes a long way, because this is a flatbread you don’t want to overload your thin crust! In the land of flatbreads, less is more!