Where Simple Things Become Ceremony
There is something quietly generous about flatbread. It doesn't demand precision or patience in the way a risen loaf does — it simply asks you to press, stretch, and trust the process. A rustic flatbread pizza belongs to the unhurried part of an evening, the kind where the table fills slowly and no one is in a hurry to leave. It is food that gathers people without making a fuss about it — abundant in spirit, honest in form.
Ingredients
- • Flatbread Dough • •
- 1 packet active dry yeast (1 packet yields 2 1/4 tsp)
- 1 tablespoon Alessi Garlic Puree
- 1 tablespoon dried italian herbs
- 3/4 teaspoons Alessi Sea Salt
- 1/2 teaspoons granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon Alessi Extra Virgin Olive Oil, plus more for coating bowl
- 3/4 cups warm water* (about 110 degrees F)
- • Flatbread Pizza • •
- 3 tablespoons Alessi Pine Nuts
- 6 tablespoons Alessi Pesto
- 16 ounces fresh, whole milk, mozzarella
- 3/4 cups Alessi Julienne Cut Sun Dried Tomatoes
- 3/4 cups Alessi Italian Style Red Peppers
- 6 ounces salami
- 2 tablespoons Alessi Balsamic Reduction (traditional suggested)
- Alessi Sea Salt and Black Peppercorns, to taste
