Cheesy Stuffed Garlic Flatbread
Don’t mind me...Just sitting here brainstorming new and different ways I can incorporate more bread and cheese and carbs and cheese and bread into my family’s daily diet.
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This one comes straight from a picture and description of a popular dish off the menu at popular NYC restaurant Don Angie. Like most food pics, it spoke to me. And guess what? I answered back: “Restaurant Recipe Recreation CHALLENGE ACCEPTED!”
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My kids loved this one and why the hell shouldn’t they? It’s basically garlic bread in flatbread pizza form. The crust has a great crispy crunch and the filling is super flavorful & garlicky. It’s also just the right amount of cheese not to shift it over from the full on bread category into definitively pizza status.
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Don’t be put off by the dough, it takes 5 minutes. And don’t use store bought pizza dough - the key to this dish is the thin crispy crust that you can only get from a yeast-free dough. 🤷🏻♀️
STEP BY STEP PICTURES:
Cheesy Garlic Stuffed Flatbread
Ingredients:
- 1 ⅔ cups bread flour (AP will work in a pinch)
- ¾ teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- ¾ cup water
- Cornmeal for dusting
- ¼ cup extra-virgin olive oil
- ½ cup minced garlic (about 80g if you have a food scale)
- ¼ cup minced chive
- ¼ cup minced flat leaf parsley
- 1 teaspoon kosher salt
- ¼ cup grated parmesan
- ½ cup shredded mozzarella or any soft, melty cheese like stracchino or mascarpone
- ¼ cup extra virgin olive oil
- 1 teaspoon sesame seeds (optional)
- Warmed marinara sauce
- Trader Joe’s Chile Garlic Crunch (my personal fave!)
- Basil pesto sauce
- Ranch dressing (hey, I’m from the midwest if you can’t tell)
Instructions:
- Add all ingredients to the bowl of a stand mixer fitted with a dough hook. Mix until dough forms into a smooth elastic ball, aka: about 2 minutes. Wrap in plastic and refrigerate for 2 hours.
- Preheat the oven to 500 with a pizza stone on a center rack.
- Remove from the fridge and divide dough in half. Working with a well-floured surface, roll each dough ball into 2 equally sized 12” rounds. Sprinkle a pizza peel or an upside down sheet tray with cornmeal, and transfer one of the dough rounds on top. Meanwhile, make the filling.
- Place a medium saute pan on the stove and add olive oil, garlic, chive, parsley and salt before turning on the heat. Slowly bring the heat up to low and cook gently until the garlic is softened and fully cooked, about 5 minutes. You don’t want it to burn, so resist the urge to turn it up.
- Spread it on top of the dough sitting on the pizza peel. Sprinkle with grated parmesan and shredded mozzarella. Transfer the second dough round right on top of the first one. Using a paring knife, slit the top of dough in a few different spots to create steam vents. Brush dough with olive oil and sprinkle with sesame seeds before transferring it to the pizza stone in the oven.
- Bake for 8 minutes or until the dough is crispy and lightly browned. Cut into wedges and serve alongside warmed marinara, chile garlic crunch oil, fresh pesto, ranch dressing or anything else your heart desires!