Whole Wheat Grilled Flatbread Pizettes
By KitchenAid
Whole Wheat Grilled Flatbread Pizettes
By KitchenAid
Yield/Serves:
Makes 22 (5-inch) flatbread pizettes
- Flatbreads:
- 1 cup water, warm
- 1 package 0.25 oz. active dry yeast
- ¼ cup sugar
- 3 tablespoons milk
- 1 egg
- 2 tsp. salt
- 1 cup whole wheat bread flour
- 3½ cup all-purpose flour
- ¼ cup olive oil, placed in dough resting bowl
- 2 to 3 tablespoons water, as needed
- Saffron Marinara:
- ¼ cup olive oil
- ½ cup white onion, diced
- 3 cloves garlic
- 12 oz. can crushed tomatoes
- 1 pinch saffron threads
- Toppings:
- Sliced Roma tomatoes
- Fresh mozzarella cheese
- Fresh basil
To make flatbreads: In a large bowl, dissolve yeast and sugar in warm water. Let stand about 10 minutes, until frothy.
Using the KitchenAid Stand Mixer with hook attachment, combine the yeast mixture, milk and egg on low speed. Next add the salt and slowly add in both flours. Next, mix the dough for 3 to 4 minutes until just combined. Add water as needed to achieve a soft well combined dough.
Place dough in a well oiled bowl, cover with a damp cloth and set aside to rise for one hour, until the dough has doubled in volume.
Punch down dough and kneed once to mix in oil, then pinch off small handfuls of dough about twice the size of golf balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 15 minutes.
Preheat grill pan to high heat.
Press the ball of dough down until its ¼" thick, then dust it with flour. Using the KitchenAid stand mixer with the pasta roller attachment, pass the dough through the pasta roller on setting #1 until it forms an oval about 5 to 6 " diameter.
Lightly oil and preheat the grill pan over medium low heat. Place flatbread dough on the grill and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter or olive oil, and turn over. Let cook another 2 to 3 minutes until both sides are chargrilled.
Remove from grill and continue process until all the flat bread has been prepared.
To make the Saffron Marinara: Heat olive oil in a large sauce pan over medium heat.
Attach the blade to the KitchenAid stand mixer and dice the onion. Add olive, onion and garlic to the sauce pan, stirring frequently until onion is translucent. Add crushed tomatoes and saffron and simmer for another 10 minutes.
Assemble and bake pizettes: Preheat oven to 400°F.
Attach the slicer blade to the stand mixer and slice the tomatoes.
Place 1 ounce of Saffron Marinara on each flatbread. Top with cheese, basil and sliced tomato. Heat on sheet tray until cheese is melted, about 4 to 6 minutes.
Using the KitchenAid Stand Mixer with hook attachment, combine the yeast mixture, milk and egg on low speed. Next add the salt and slowly add in both flours. Next, mix the dough for 3 to 4 minutes until just combined. Add water as needed to achieve a soft well combined dough.
Place dough in a well oiled bowl, cover with a damp cloth and set aside to rise for one hour, until the dough has doubled in volume.
Punch down dough and kneed once to mix in oil, then pinch off small handfuls of dough about twice the size of golf balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 15 minutes.
Preheat grill pan to high heat.
Press the ball of dough down until its ¼" thick, then dust it with flour. Using the KitchenAid stand mixer with the pasta roller attachment, pass the dough through the pasta roller on setting #1 until it forms an oval about 5 to 6 " diameter.
Lightly oil and preheat the grill pan over medium low heat. Place flatbread dough on the grill and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter or olive oil, and turn over. Let cook another 2 to 3 minutes until both sides are chargrilled.
Remove from grill and continue process until all the flat bread has been prepared.
To make the Saffron Marinara: Heat olive oil in a large sauce pan over medium heat.
Attach the
Assemble and bake pizettes: Preheat oven to 400°F.
Attach the slicer blade to the stand mixer and slice the tomatoes.
Place 1 ounce of Saffron Marinara on each flatbread. Top with cheese, basil and sliced tomato. Heat on sheet tray until cheese is melted, about 4 to 6 minutes.