Fabulous flatbread provides thin, crispy crust for favorite pizza toppings

Thin, crispy flatbread pizzas are definitely the trend today. While some love a heavy, doughy crust, many carb-conscious folks are leaning toward the flatbread choices when they indulge themselves with pizza.

Delicious flatbread choices abound at many Fallbrook restaurants. It can be an adventure in itself to try the variety available.

For those interested in trying their hand at making their own, here is a good flatbread dough recipe and some topping combinations that might interest a family's taste buds.

Flatbread (thin crust pizza) Dough

Yield: 2 crusts

Ingredients:

• 3/4 cup (6 ounces) lukewarm water
• 1 teaspoon active-dry or instant yeast
• 2 cups (10 ounces) unbleached, all-purpose flour
• 1-1/2 teaspoons salt

1. Combine water and yeast in mixing bowl; stir to dissolve yeast; mixture should resemble thin soup
2. Add flour and salt to bowl; mix until loose dough forms
3. Put dough on work surface along with any flour remaining in bowl. Knead until all extra flour is worked into dough. Work dough about five minutes until it is smooth and elastic.
4. The dough should feel moist and just slightly sticky. If it is too sticky (sticking to hands), add in more flour – one tablespoon at a time until dough is smooth.
5. Cover dough and let rise until doubled in size - about 1 and 1/2 hours.
6. If preparing flatbread pizza immediately, leave covered on counter while you prepare toppings. Or, once dough has risen, it can be refrigerated for up to three days before cooking.

1. Divide the dough in half – this will make two flatbreads.
2. Form each half into a circle or oblong shape.
3. Can pat dough down to 1/4-inch thickness and shape as like or, for extra-thin crust, roll out with rolling pin. (use parchment paper to avoid sticking)
4. Add chosen sauce and toppings to the top.
5. Place flatbread pizza on baking sheet and bake at 400 degrees for about three minutes, then rotate in oven. Bake another four or five minutes until crust looks golden brown and cheese is slightly bubbling.
6. Remove from oven and let cool five minutes before cutting and serving.

Margherita Flatbread

Ingredients:

• 1 ball flatbread dough (ready to add toppings to; see recipe above)
• ½ medium-size, firm tomato, sliced
• 1/2 cup mozzarella cheese, shredded
• 6 fresh basil leaves, washed, dried, and chopped
• 2 Tbsp. balsamic vinaigrette dressing

1. Place flatbread dough on a cookie sheet and shape into oblong. Bake at 400 degrees for two minutes. (Leave oven on)
2. Remove from oven and top with cheese, tomato slices, and basil. Bake at 400 degrees for another four minutes.
3. Remove from oven. Drizzle with balsamic vinaigrette.
4. Cool five minutes, cut into pieces, and serve.

Sausage and Carmelized Onion Flatbread

Ingredients:

• 1 ball flatbread dough (ready to add toppings to; see recipe above)
• 1 tablespoon vegetable oil
• 1 red onion – skin removed, halved, very thinly sliced
• 1/4 cup dry red wine
• 1 tablespoons balsamic vinegar
• 1/2 teaspoon sugar
• salt and pepper
• 2 links sweet Italian sausages, casings removed
• 3/4 cup (prepared) marinara sauce
• 1 cup (packed) shredded Mozarella cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil

1. Heat vegetable oil in heavy saucepan; add onions and saute until soft and deep golden brown, stirring often.
2. Stir in wine, vinegar, and sugar; reduce heat to low; simmer until almost all liquid is absorbed, stirring often
3. Season with salt and pepper to taste
4. Place the onion mixture in a small bowl; set aside
5. Heat medium-sized skillet over medium heat; add sausage and cook until done and browned, breaking sausage up into rough chunks.
6. Place sausage in separate small bowl; set aside.

1. Place flatbread dough on cookie sheet and shape into oblong or round.
2. Bake at 400 degrees for three minutes. (Leave oven on)
3. Remove from oven and spread with marinara sauce
4. In order, place onion mixture atop sauce, then sausage; top with shredded cheese. Sprinkle dried oregano and basil on top.
5. Bake at 400 degrees for another four to five minutes.
6. Remove from oven and let sit for five minutes before cutting and serving.

Mushroom, Olive, and Feta Flatbread

Ingredients:

• 1 ball flatbread dough (ready to add toppings to; see recipe above)
• 8 oz. fresh mushrooms (washed, dried, stems trimmed, sliced)
• 1/2 small onion, peeled and thinly sliced
• 1/2 tablespoon butter
• 1/2 cup sliced black olives
• 2 ounces feta cheese (with Italian seasonings)
• 2 teaspoons dried thyme
• salt and pepper
• 1 tablespoon extra virgin olive oil

1. Place flatbread dough on cookie sheet and shape into oblong or round.
2. Melt butter in large skillet, add mushrooms and onions and sauté for about three minutes, stirring occasionally
3. Add thyme, salt and pepper, and sauté for few more minutes or until onion are translucent and mushrooms are cooked and soft. Turn off heat and set aside.
4. Brush top of flatbread dough thoroughly with olive oil
5. Cook in 400-degree oven for 3 minutes, then remove from oven
6. Place the mushroom and onion mixture on top of the dough, spreading the ingredients around evenly
7. Sprinkle olive slices on top
8. Sprinkle the feta cheese crumbles over the top
9. Return to oven and cook another five minutes
10. Remove from oven; cool five minutes; cut and serve