I could eat flat breads all day long but I couldn’t eat pizza for more than a few slices, what gives? Well I don’t really consider them the same thing even though most flatbread pizza start their lives as a pizza dough. There’s a huge debate on this subject but my opinion is that they each have their own merits.

 Fantastic goat cheese and chorizo filled flatbread pizza.

Flat breads always seem to be kinda shee-shee with a few simple toppings and usually served as an appetizer. Pizzas still seem to be more of a meal even though you don’t have to settle for only pepperoni which is the number one topping in America. Gourmet pizzas are popping up all over the place, I recently ordered some form a favorite Italian place nearby. My pizza came with spinach, Gorgonzola and speck, Mrs FG’s had thinly sliced fingerling potatoes and goat cheese, heck even the kids shared a marinara with aged salumi and mozzarella!

Today was a flat bread day. There’s some things which should be known before you start to make flat bread or pizza… heat! If you don’t own a pizza oven (I wish I did and may still try to build my own before I retire) then you’ll be cooking your dough in the regular oven. You need to turn it up as high as it can go, don’t be scared, crank it up and test out those smoke alarms. My oven will reach 550 degrees but bear in mind that a real wood fired oven will probably be as high as 900 degrees. Another rule is to keep the toppings light and simple. You want the bread to cook fast and if it’s covered in toppings it’ll just be a heavy, soggy mess! I use a store bought pizza dough and the best one I have found comes from my local Whole Foods Market. Sure you could make your own and I have a lot of respect for people who make that choice but sometimes time’s a tickin’. If you own a pizza stone give yourself some bonus points as it makes a huge difference but if not, don’t crumble and call for delivery. You can use a cookie sheet dusted with a little flour.

I pulled a few nectaplums from my tree, yup you read that right. Nectaplums are a hybrid of nectarines and plums and they are tasty! Theyre like a white peach inside but with a dark plum like exterior. I cut them in thin slices and paired them up with some goat cheese and Spanish chorizo. I never use sauce when I make a flat bread, instead just lightly brushing the dough with olive oil mixed with minced garlic or in today’s case, basil oil. After the bread came out of the oven, I drizzled some balsamic glaze over it and added fresh torn basil leaves. Some sea salt and black pepper made this a complete winner and was fantastic beside a glass of red Zin. The sweet of the fruit with the salty chorizo was a perfect combination and the balsamic glaze donated some sharpness…Wow, an Umami pizza!

Let’s make some flat bread!

 

Prep Time: 30 minutes    Bake time: 10-12 minutes    Yield: 3, 6 inch breads from a 16oz ball of dough

16 ounce pizza dough, divided into 3 and left at room temperature for 20 minutes
1/2 cup of basil oil or extra virgin olive oil. You can add 1 minced garlic clove (optional)
12 thin slices of Spanish chorizo
4 ounces of plain goat cheese
2 ripe nectaplums, peaches or nectarines will also work
Balsamic glaze
3-4 sprigs of fresh basil

Preheat your oven to the highest setting. Place your pizza stone or cookie sheet in the oven and get it scorching hot.

Once your dough has rested. Dust the worktop with some flour and roll it out as thin as you can without tearing it. Don’t worry it doesn’t have to be a perfect circle, were shooting for rustic here!

As soon as the oven hits the high heat, take the stone out very carefully and lay it down next to your rolled out dough. Quickly lift the dough up and lay it on the stone. Brush it with the oil.

Lay slices of fruit all over, followed by some roughly torn pieces of chorizo. Finally crumble some of the goat cheese over the flat bread. Season with salt and pepper and place the bread and stone into the oven.

Bake until golden and crispy around the edges. Once baked, let it rest for 2 minutes. Drizzle lightly with some balsamic glaze and garnish with torn basil leaves. Serve at once.

Cooks note- Unless you have three pizza stones, you’ll have to make these individually