I start by making the pizza dough with my food processor; it only takes minutes to have a good dough, then you have to let it stand for about 45 minutes, roll the dough, top it with all the ingredients and 8-10 minutes in the oven. That's all!
You will have enough dough to make two pizzas or flatbreads. My kids love pizza Margherita, so I split the dough in half and make one flatbread and one pizza Margherita; this way everyone is happy!
FLATBREAD WITH ARTICHOKES, FONTINA CHEESE AND CHERRY TOMATOES
For the dough (two flatbreads or 9 inch pizzas)
1 package of active dry yeast
1 teaspoon of granulated sugar
2/3 cup of warm water (105-115ºF)
1 and 2/13 cups all-purpose flour
1/2 teaspoon of salt
1 teaspoon of extra virgin olive oil
Toppings (for each flatbread; if you are making two flatbreads double the toppings)
5 baby artichokes
10 cherry tomatoes
1/4 of a red onion or shallot (thinly sliced)
10 cubes of fontina cheese
1 teaspoon of lemon or lime juice
1 tablespoon of extra virgin olive oil
salt and pepper
Dissolve the yeast and sugar in the warm water. Let stand until foamy, about 3-5 minutes.
In the food processor add flour and salt. Turn the food processor on and pour yeast mixture through small feed tube as fast as flour absorbs it. Process until dough forms a ball and then process for another 30 seconds.
Coat dough with olive oil, transfer to a bowl and cover with a kitchen towel. Let stand at room temperature (about 72ºF) for about 45 minutes.
Preheat oven to 425ºF while you continue preparing your flatbread.
Cut the dough in half if you want to make two different flatbreads/pizzas.
Place dough in a lightly floured surface and shape dough with the help of a rolling pin. For the flatbread I like to make a rectangular shape. When the shape is done, place it on parchment paper.
1. remove the outer leaves until you reach the pale and tender inner leaves.
2. cut off the top of the artichoke and trim the stem.
3. cut the artichoke in half lengthwise and remove the hairy choke, if any.
4. wash well and slice.
5. once the artichokes are sliced you need to cook them fast or they will turn dark.
In a bowl place the artichokes, cherry tomatoes and sliced onions/shallots and drizzle with olive oil, lemon juice, salt and pepper. Mix well and place on top of the flatbread. Add Fontina Cheese.
Preheat oven to 425ºF and slide the flatbread and parchment paper into the oven with the help of a cutting board. Bake for 8-10 minutes until golden brown on the sides. Remove from oven with the help of a cutting board.
If you want to make a pizza Margherita, shape the dough and put tomato sauce and fresh mozzarella on top and bake at 425ºF for 8 minutes.