Recipes for "flatbread"

Preheat oven to 425 degrees F (220 degrees C).

Whisk eggs and milk together in a bowl; season with salt and pepper.

Spray a large skillet with cooking spray; heat over medium-high heat. Pour egg mixture into the skillet; cook and stir until eggs are set, about 5 minutes. Add sausage, bacon, tomatoes, and mushrooms, and cook until vegetables are soft, about 3 minutes.

Spread scrambled mixture over flatbread; top with shredded Monterey Jack cheese.

Bake flatbread pizza in the preheated oven until the cheese is bubbly and underside of the crust is golden brown, 5 to 7 minutes.

Sprinkle the yeast over the warm milk in a small bowl. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir the warm water and sugar into the yeast mixture.

Stir the flour and salt together in a separate bowl; add all but about 1/2 cup of the flour mixture to the yeast mixture; mix with your hands until a soft dough forms, adding the last of the flour mixture a little at a time until it clears the sides of the bowl. Cover the bowl with a light cloth and let the dough rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.

Deflate, or 'punch down,' the dough and turn out onto a work surface lightly dusted with flour; knead for about 5 minutes. Return the dough to the bowl, cover again with a light cloth, and allow the dough to again rise until doubled in volume, about 30 minutes more.

Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

Deflate the dough and turn turn out onto a work surface lightly dusted with flour; knead lightly. Place the dough onto the prepared baking sheet; shape into an oval about 1/2-inch thick. Set aside to rise a third time for about 30 minutes.

Bake in the preheated oven until nicely browned and hollow sounding when thumped, 20 to 25 minutes.

Stir together warm water and sugar in a large bowl. Sprinkle yeast over the top and let stand until foamy, about 5 minutes.

Stir in whole wheat flour, rye flour, and salt. Mix in bread flour, 1 cup at a time, until dough is not sticky. Knead on a floured surface until smooth and elastic, about 10 minutes. Place in an oiled bowl, turning to coat. Set aside to rise until doubled in size, about 1 hour.

Punch down dough and divide into 4 or 5 portions. Form each portion into a ball; let rise again until doubled, about 20 minutes.

Place each ball onto a baking sheet and flatten out into an oval, 1/2 to 3/4 inch thick. Poke holes all over using the tines of a fork. Let rise again until doubled, 20 to 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Bake in the preheated oven until browned on the top and bottom, about 20 minutes. Brush the tops with melted butter while still warm.

Preheat oven to 375 degrees F (190 degrees C). Spray a large cast iron skillet with cooking spray.

Place prepared skillet over medium heat for 30 seconds. Add 1 flour tortilla and cook until bottom is browned and hardened, about 1 minute. Top tortilla with 1/2 of the Cheddar cheese, 1/2 of the tomato, 1/2 of the onion, and 1/2 of the bacon; season with salt and pepper. Cook until cheese starts to melt, about 1 minute.

Transfer skillet to preheated oven and cook until cheese is completely melted, 2 to 3 minutes. Top tortilla with 1/2 of the avocado slices, cilantro, salt, and pepper. Drizzle ranch dressing and buffalo ranch dressing in a zig-zag motion over the top.

Repeat with remaining ingredients.

Preheat the oven to 450 degrees F (230 degrees C). Place pizza crust on a round pizza pan.

Whisk olive oil and Greek seasoning together in a small bowl. Brush mixture over the entire pizza crust, including the edges.

Divide onion, olives, and sardines over pizza crust. Sprinkle on feta, then scatter on chopped tomatoes.

Bake in the preheated oven for 15 minutes. Remove pizza from the oven; add lemon slices and spinach leaves. Cut into slices and serve immediately.

Preheat the oven to 400 degrees F (200 degrees C). Brush a 9-inch tart pan with 2 tablespoons olive oil and place in the oven to warm up.

Melt 1 tablespoon butter in a medium skillet over medium heat. Add green onion and garlic. Cook and stir until softened, about 5 minutes. Remove from heat.

Mix chickpea flour with lukewarm water until smooth. Set aside for 20 minutes at room temperature.

Skim foam from the top of chickpea-water mixture. Add remaining 2 tablespoons of olive oil. Mix in onion-garlic mixture. Season with salt, pepper, and nutmeg. Add Gruyere cheese and mix well. Remove tart tin from oven and pour in chickpea mixture.

Bake it in the preheated oven until crispy, about 15 minutes. Remove from the oven and cut into triangles before serving.

To make the dough, combine warm water, 1/2 cup of flour, and yeast to a mixing bowl. Use a whisk to mix everything into a smooth batter. Cover bowl with a towel and let sit for 30 minutes.

Add olive oil, salt, and remaining flour to the bowl, and stir with a spoon or fork until the mixture comes together to form a shaggy ball of dough.

Transfer everything to a work surface and knead until the dough just starts to become elastic, about 2 minutes.

Place dough in a lightly oiled zip-top bag. Press out most of the air, seal, and place in the refrigerator for 8 hours, or overnight.

The next day, take the bag of dough out of the fridge, and leave out at room temperature until it roughly doubles in size, about 45 minutes.

Meanwhile, preheat a charcoal grill until coals are white and ashy. Quarter your peeled and cored pineapple and trim out the tough, fibrous core in the center.

Grill pineapple round-side down over hot coals until heated through, and fairly well charred, about 3 minutes; flip and continue to grill on the cored side until charred, 2 to 3 minutes. Reserve until needed.

Once dough has doubled, remove from bag and divide into 4 portions. Form each portion into a ball and use a rolling pin to roll dough into an oval, or circle about an 1/8-inch thick.

Place dough over hot coals, and grill until dough is cooked through, and about half the surface area is slightly charred, about 2 minutes per side.

Remove from grill and top each warm flatbread with a drizzle of olive oil. Top with prosciutto, thin slices of grilled pineapple, tarragon leaves, and freshly ground black pepper. Finish with another small drizzle of olive oil and a pinch of flaky sea salt.

Mix flour and salt together in a large bowl. Mix in water, a little at a time, then rub in lard until dough comes together in a ball.

Transfer dough to a lightly floured work surface; knead until smooth and elastic, about 10 minutes. Divide dough into 6 pieces; roll out each piece to 1/16-inch thickness.

Heat a dry, heavy skillet or flat griddle over medium-high heat. Cook each piece until golden brown, about 2 minutes per side.

Preheat the oven to 450 degrees. Pulse the flour, thyme, pepper, salt, sugar, and olive oil in the food processor until evenly distributed.

Add the water and pulse just until the dough starts to stick together (about 10 seconds). Remove the dough, press together gently with your hands to form a single ball, and cut into four pieces. Let the dough rest for about ten minutes.

Roll out each individual piece of dough as thin as you possibly can. If the dough starts to shrink up, let it rest a little longer. You want the dough to get very, very thin. Once it’s rolled, place it on a piece of parchment paper and transfer to a baking sheet.

Bake for 4-5 minutes, but check periodically to make sure it’s not getting too brown – flip each cracker piece and bake another 4-5 minutes. Turn the oven off and let the crackers sit in the oven for 1-2 hours to really dry out and get crispy.

Break into pieces and serve with ALouette Le Bon Dip or Le Petite Fromage and a glass of wine for a perfect snack or happy hour treat!

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.

Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary; drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes.

Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 to 5 minutes. Divide dough in half.

Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking.

Cut each rolled out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles--your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky).

Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.

Saute the zucchini in the olive oil on high heat. Season generously with salt and pepper. Stir and leave alone for a little while, so you get a little bit of texture from the browning on the zucchini.

While you’re sauteing, toast the flatbread in the oven at 400 degrees.

When the zucchini is soft and just slightly browned, remove from the heat. Take the flatbread out of the oven and spread the zucchini on the flatbread.

Top with the fresh tomatoes, cheese, and fresh basil. Cut, serve, and enjoy!

Preheat the oven to 425. Grease a heavy skillet* (cast-iron works well) with olive oil. Spread it with a spatula or spoon so that the bottom and sides are well covered.

Place all ingredients in a food processor and process until you have a batter-like consistency (about 30 seconds).

Pour mixture into the preoiled pan. Bake for 15 minutes and remove from oven. Using a spatula, flip the flatbread over and bake for another 15 minutes.**

Check doneness and bake for another 5 minutes if needed. You’ll know when it’s done because it starts to pull away from the sides of the pan. Remove from oven, cool, cut, and serve!

Sprinkle yeast over water in a bowl; let stand until dissolved, 5 to 10 minutes.

Stir flour, sugar, and salt together in a large bowl. Add yeast mixture and oil; beat with a sturdy spoon until dough begins to pull away from sides of the bowl. Cover bowl; set aside in a warm place until doubled in volume, about 35 minutes.

Turn dough out onto a floured surface; knead briefly. Roll dough to 1/4- to 1/2-inch thickness or to the size of a baking sheet.

Grease a baking sheet; place dough on the prepared baking sheet. Spread butter evenly over top; sprinkle with garlic powder, followed by Parmesan cheese, then mozzarella cheese. Rest while oven preheats.

Preheat the oven to 350 degrees F (175 degrees C).

Bake in the preheated oven until golden brown and cheese is bubbly, about 20 minutes. Serve warm.

Gather the ingredients.

Add lentils and water to a blender, or food processor and soak for at least 3 hours.

Blend lentils until they are very smooth. Season with salt. (Batter can be used immediately, but for best results refrigerate overnight).

To cook, heat a non-stick pan on medium-high. Grease lightly with olive oil and allow to get hot. Add 1/4 to 1/3 cup of batter to the hot pan.

Use the bottom of a ladle or spoon to spread out into a 5 or 6 inch circle. Lower heat to medium, and adjust from there if needed. Cook the first side for about 1 1/2 to 2 minutes, before flipping over.

Cook the second side for about 2 minutes, before transferring to a plate. Keep warm flatbreads covered with a towel while cooking and stacking.

Preheat the oven to 400 degrees F (200 degrees C).

Line a baking sheet with aluminum foil.

Heat 1 tablespoon olive oil in a skillet over medium heat, and stir in mushrooms and garlic; sprinkle with salt and black pepper. Cook and stir until mushrooms have given off their juice and juice has evaporated, about 10 minutes. Remove from heat and set mushroom mixture aside.

Heat 1 more tablespoon olive oil in a separate large skillet over medium-high heat until very hot, and place asparagus into the skillet. Cook, stirring occasionally, until asparagus pieces are very well browned (almost but not quite burned in spots), about 8 minutes. Remove asparagus from skillet and set aside.

Reduce heat to medium, and cook bacon in the same skillet until crisp, about 10 minutes; stir often. Drain excess grease as bacon cooks, for crispier pieces.

Remove bacon pieces and place on a paper towel-lined plate; blot with paper towels to reduce grease.

Place flatbread crust onto the prepared baking sheet, and spread marinara sauce over crust.

Spread mushrooms and garlic evenly over pizza.

Spread asparagus over pizza.

Arrange bacon pieces on pizza.

Sprinkle mozzarella cheese all over pizza, followed by Asiago cheese.

Bake in the preheated oven until cheeses are melted and bubbling, 12 to 15 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Place potatoes in a baking dish, and pierce skins several times with a knife.

Bake potatoes in the preheated oven until very tender when tested with a knife, about 1 hour. Remove from the oven, cover with a towel, and cool potatoes to room temperature, about 30 minutes. Turn oven off.

Place flour in a bowl, and make a small well in the center with a fork. Pour milk, water, and salt into the well, and stir with a fork to form a shaggy dough.

Pour in the 1 tablespoon melted butter, and continue to mix with a fork until dough begins to come together. Lightly flour your hand and knead in the bowl until the sides of the bowl are clean, and dough forms into a ball.

Transfer dough to a lightly floured work surface and knead until dough is smooth and slightly elastic, 2 to 4 minutes. Wrap dough in plastic wrap and set aside to rest for 15 to 30 minutes.

Measure out 8 ounces of cooled, cooked potato; add to a bowl and mash with the back of a fork, until slightly chunky or completely smooth, as desired.

Add green onions, green chilies, mozzarella, Cheddar, and feta cheese and stir thoroughly to combine. Season with salt and pepper. Mash filling into a compact disc, about 5 inches in diameter, in the bottom of the bowl. Turn filling out onto a piece of plastic wrap. Wrap tightly, give filling a final shaping, and place in the refrigerator until ready to use.

Roll dough out on a well-floured work surface into a 10- to 11-inch circle. Place chilled filling disc in center of dough circle.

Working around the circle, fold dough up toward the center to cover filling completely, pleating dough as needed and using a moistened finger to stick dough together where it overlaps. Flour the top, and flip over so the seam side is down.

Again, flour the top of filled dough, and roll gently into an even circle, 3/4- to 1-inch thick.

Melt 2 tablespoons butter in a nonstick skillet over medium heat. Gently place filled bread in the skillet and cook, covered, until the bottom is a light golden brown, about 5 minutes. Carefully flip over, and cook, covered, until the other side is golden, about 5 minutes.

Turn bread back over, and brush top and sides with remaining 1 tablespoon melted butter. Cook for 1 to 2 minutes more. If flatbread begins to bulge, poke a small hole with a knife to release steam.

Transfer to a cutting board and cool for 5 to 10 minutes.

Meanwhile, stir honey and pepper flakes together in a small bowl. Sprinkle flatbread with green onions, cut into wedges, and serve with spicy honey.

Preheat oven to 375 degrees F (190 degrees C).

Combine ricotta cheese, 1/2 of the mozzarella cheese, Parmesan cheese, egg, and Italian seasoning in a bowl.

Cook sausage in a skillet over medium heat until no longer pink, 5 to 10 minutes; drain. Stir in marinara sauce.

Spread 1/6 of the cheese mixture evenly on each flatbread; cover with sausage mixture. Top with remaining mozzarella cheese.

Bake in the preheated oven until cheese is melted and bubbly, 10 to 15 minutes.

Mix flour, baking powder, and salt in a large bowl; add butter and crush into flour mixture with hands until it resembles breadcrumbs.

Mix hot water and garlic into flour mixture until it all comes together into a dough; turn out onto a cutting board dusted with flour. Knead dough 3 or 4 times. Cut dough into 10 pieces, roll into balls, and flatten into disks.

Cover dough with a clean kitchen towel and let sit for 20 minutes.

Heat a cast iron skillet over medium-high heat.

Roll out one of the dough disks to about the size of your skillet. Cook in the hot skillet until golden and puffy, 1 to 2 minutes per side. Remove to a platter and cover with a clean kitchen towel to keep warm. Repeat with remaining dough portions.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place flatbreads on a broiling pan.

Broil in the preheated oven for 3 to 5 minutes. Turn the oven to 425 degrees F (220 degrees C).

Top pre-baked flatbreads with a thin layer of hummus; make sure it's a thin layer or else pizzas will be soggy. Evenly sprinkle feta cheese on top. Place bell peppers and onion on the flatbreads, evenly spaced. Top with Colby-Jack cheese. Sprinkle with garlic salt, pepper, and dill.

Bake in the preheated oven until cheese is bubbly and the edges are nice and brown, 7 to 10 minutes.

Combine flour, baking soda, baking powder, cumin seeds, and sugar together in a large bowl.

Combine milk and 1 tablespoon oil in a small saucepan; heat over medium heat until warm, 3 to 5 minutes. Stir into flour mixture until small clumps form. Knead dough, adding more flour by the tablespoon if needed, until it is soft and smooth. Let dough rest, about 3 minutes.

Divide dough into 4 equal pieces. Pressed into flat circles on a floured work surface.

Brush a large skillet with remaining 1 tablespoon oil; heat over medium-high heat. Cook circles of dough one at a time until golden brown, about 3 minutes per side.

Whisk water and sugar together in a bowl. Whisk in yeast. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Combine gluten-free flour, rice flour, Italian seasoning, xanthan gum, gelatin, and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk vinegar and olive oil into yeast mixture; pour over flour mixture. Mix on high speed until a wet, sticky dough forms, about 6 minutes.

Transfer dough to the prepared baking sheet. Lay another sheet of parchment paper on top; smooth out dough to fill the baking sheet. Let dough rest, about 10 minutes.

Bake in the preheated oven until dough puffs up, 5 to 10 minutes. Peel parchment paper off the top. Continue baking until dough is golden brown and edges are cooked through, about 20 minutes.

Bring balsamic vinegar, honey, lemon juice, and pepper to a boil in a small saucepan over high heat. Reduce heat to low and simmer until mixture has reduced to ⅓ cup, about 15 minutes.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Grill naan until faint char marks appear, 2 to 3 minutes. Spread ricotta cheese over charred side: top with peaches and prosciutto. Sprinkle with basil. Drizzle with balsamic reduction.

Return flatbreads to the grill: cover and cook until the cheese is melted and the bottom of the flatbread begins to char, about 7 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Line two baking sheets with parchment paper.

Combine shredded chicken, Buffalo sauce, and garlic powder in a bowl.

Place flatbreads on the prepared baking sheets. Evenly spread each with ranch dressing. Layer the flatbreads equally with mozzarella, sauced chicken, red onion, and bacon, in that order.

Bake flatbreads in the preheated oven until sides are golden brown and cheese is melted, 13 to 18 minutes.

Sprinkle with green onion slices, and drizzle with more Buffalo sauce or ranch dressing, if desired.

Preheat the oven to 400 degrees F (200 degrees C). Line an oven-safe skillet or baking pan with aluminum foil.

Poke potato skin all over with a knife; place in the prepared skillet.

Cook in the preheated oven until very tender and easily pierced with a knife, about 1 hour. Set aside until cool enough to handle but still very warm.

Scoop potato flesh into a bowl; mash with the back of a spatula until smooth and no lumps remain. (You can also use a potato ricer.) Add butter; stir until melted and combined. Stir in cream, salt, and sugar until smooth. Cover bowl; refrigerate until chilled, about 2 hours.

Stir in flour, in several additions, until dough can be kneaded by hand, adding enough flour to form a soft, but not too sticky, dough. You need to be able to roll it out fairly thin without it falling apart.

Wrap dough with plastic wrap; refrigerate until chilled, about 1 hour.

Divide dough into 8 portions. Dust each portion with flour and roll out on a well-floured kitchen towel to 1/8-inch thick, or thinner.

Heat a very lightly buttered nonstick skillet over medium-high heat. Add 1 lefse; cook, poking surface lightly with a fork, until golden brown blisters form, 2 to 3 minutes per side. Transfer to a plate; keep covered with a towel. Repeat with remaining lefse; stack onto plate. Serve warm.

Combine cassava flour, salt, cayenne, butter, and Cheddar cheese in a large bowl by rubbing the mixture between your fingertips until it resembles large, coarse crumbs. Drizzle in milk and continue mixing and rubbing with your hands until the mixture resembles very small pebbles and is moist enough to hold together in large clumps when squeezed tightly together; add more milk if needed.

Place a small (6-inch) dry, nonstick pan over medium-high heat until hot, about 2 minutes. Transfer in a heaping 1/2 cup cassava mixture or enough to cover the bottom of the pan. The mixture should be 1/4 inch to 1/2 inch deep. Press the top of the mixture down slightly to settle and use a spatula to go around the edges of the mixture, pressing any loose crumbs back into the flatbread.

Cover and cook until the bottom is golden brown, a crust forms under the flatbread, and a spatula can be slid underneath, about 3 minutes. Turn over with a combination of tossing the pan up slightly while flipping with the spatula. You can also place a plate over the pan, then invert the flatbread and slide it back into the pan. Cook the other side until golden brown, 3 to 4 minutes more. Remove from heat and let rest for 2 minutes before serving warm.

Combine bread flour, sugar, kosher salt, egg, melted butter, and water for roti canai in a mixing bowl. Mix with your hands until a shaggy dough forms. Transfer to a work surface and knead until a smooth, elastic dough forms, about 7 minutes.

Divide dough into 8 equal pieces and form each one into a ball. Coat each ball with vegetable oil, transfer to a plate, and cover with plastic wrap. Refrigerate for 8 hours, to overnight.

Melt butter for dip in a saucepan over medium-high heat. Add onion, ginger, garlic, kosher salt, curry powder, paprika, cumin, black pepper, and cayenne pepper; stir together and saute until onion has softened and spices are fragrant, 3 to 4 minutes. Stir in tomato paste and cook until it starts to toast and caramelize on the bottom of the pan, about 3 minutes.

Stir in cold water and coconut milk. Add lentils; stir and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until tender, about 40 minutes. Taste and adjust seasonings. Reduce heat to low and keep warm while you prepare the roti canai.

Place 1/4 cup melted butter in a bowl. Transfer rested dough balls onto a lightly oiled work surface. Flatten each ball slightly and rub a little melted butter on top. Cover dough with plastic wrap and let it warm up slightly, about 10 minutes.

Press on top of the plastic wrap to flatten warmed dough. Remove plastic wrap and add a bit more butter. Stretch each piece from the center out to get it as thin as possible (until almost see-through), adding more butter as needed. Don't worry if there are a few small tears.

Sprinkle on more melted butter, then pull two sides in towards the center until touching and overlapping slightly. Pull the other two edges in the same way to form a square. Cover with plastic wrap and flatten roti canai one more time.

Add some melted butter to a skillet set over medium or medium-low heat. Add roti canai and cook until browned, flaky, and crispy on the outside and fully cooked through on the inside, 3 to 4 minutes per side.

Remove from the skillet and smush it with your hands to fluff it up and separate the layers of dough. Repeat to cook remaining roti canai.

Sprinkle the curried red lentil dip with cilantro and sliced serrano peppers and serve alongside the roti canai.

Pour ⅓ cup warm water into a bowl; sprinkle yeast over top. Let stand to make sure yeast is active, 10 to 15 minutes.

Add 1 ½ cups semolina flour, olive oil, and salt to yeast mixture; mix with your hands to form a relatively stiff dough ball, adding more water if needed to bring dough together.

Transfer dough to a work surface; knead until smooth, about 5 minutes. Cover with the bowl; let rest for 30 minutes.

Uncover dough; knead 3 to 4 minutes. Divide dough into 2 portions; shape each into smooth balls, using damp hands to help smooth out dough, if needed.

Generously dust half a kitchen towel with semolina flour; place dough balls on top. Sprinkle dough ball tops with semolina flour; cover with other half of towel. Let dough rise until almost doubled in volume, about 2 hours.

Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and sprinkle with cornmeal.

Roll out each dough ball on a lightly floured surface into a very thin circle or oval shape.

Combine pizza sauce and basil in a bowl; spread a thin layer of sauce over dough, leaving a 1 inch border. Scatter provolone every few inches over sauce. Fold opposite dough edges toward the middle to form a rectangle; press lightly to flatten slightly. Repeat spreading sauce and scattering provolone over dough.

Fold each end toward the center to make a square shape. Spread with a thin layer of sauce and scatter pieces of cheese on one half. Fold in half, overlapping the edge by about 1 inch. Transfer to the prepared baking sheet. Repeat filling and folding (Steps 8 and 9) with remaining dough, sauce, and cheese.

Bake in the preheated oven until very well browned, 16 to 18 minutes. Some spots may get charred, but this is fine and desirable, since scacce are traditionally cooked in very hot wood-fired ovens. Let rest before slicing and serving, 15 minutes.

Mix yeast with warm water in a large mixing bowl and allow to stand until a creamy layer of foam appears, about 10 minutes. Whisk in 1/4 cup olive oil, then gradually stir in flour and 1/2 teaspoon kosher salt.

Transfer dough to a floured surface and knead until smooth and just a little bit sticky, 10 to 12 minutes. Place dough into an oiled bowl and turn dough around in bowl to coat surface with oil; cover bowl and refrigerate dough overnight. (Dough should double in size.)

Coat a 9x13-inch baking sheet generously with 2 tablespoons olive oil; place dough in the center of the baking sheet and flatten into a thick disk. Cover dough with plastic wrap and let double in size, about 1 1/2 hours.

Use your palms and fingers to gently press and stretch dough to the edges of the oiled baking sheet, making the flatbread as even in thickness as you can. With fingertips, make small indentations in the dough. Brush dough with remaining 2 tablespoons olive oil.

Stir za'atar and 3/4 teaspoon kosher salt together in a small bowl and sprinkle evenly over the flatbread. Let dough rest for 30 minutes uncovered.

Preheat oven to 375 degrees F (190 degrees C).

Bake flatbread in the preheated oven until golden brown, 15 to 20 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil and spray lightly with cooking spray.

Melt butter for sauce in a small saucepan over medium heat. Add garlic and saute until fragrant, about 30 seconds. Stir in flour and whisk for 1 to 2 minutes. Pour in milk and whisk until sauce starts to thicken, 3 to 4 minutes. Stir in Parmesan cheese, salt, and pepper; cook until cheese is melted, about 1 minute. Set aside to cool, about 5 minutes.

Spread cooled sauce over the flatbread and sprinkle with mozzarella cheese. Top with spinach, chicken, tomatoes, onion, and salt. Drizzle with olive oil and sprinkle with Parmesan cheese. Transfer to the prepared baking sheet.

Bake in the preheated oven until cheese is melted and crust is lightly browned, 12 to 15 minutes. Cool slightly before serving.

Place chicken in a shallow bowl. Cover with Italian dressing and let marinate for 10 minutes. Slice chicken across the grain into 1/8-inch-thick pieces; set aside.

Divide bread dough into 2 equal pieces. Roll each into a 9-inch circle.

Spread Alfredo sauce evenly over each dough circle. Cover with 1/2 of the mozzarella cheese. Arrange chicken, mushrooms, and bacon on top. Sprinkle with remaining mozzarella cheese.

Place 1 pizza in a Panasonic CIO. Press "Auto Cook" and select the "Frozen Pizza, 9-inch Size" setting. Allow pizza to cook until the timer goes off, about 13 minutes. Repeat with second pizza.

Whisk flour, powdered milk, yeast, sugar, and salt together in a large bowl. Add butter and mix with your hands until mixture resembles coarse crumbs.

Gradually add water to flour mixture, using your hands to mix well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl with vegetable oil. Place dough in the bowl and turn to coat with oil. Cover with a towel or plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.

Gently punch down dough. Divide dough into 12 equal pieces and form into balls. Cover with a light cloth and let rest 15 to 20 minutes. Dough may expand, but it's okay if it does not.

Place a ball of dough on a lightly floured surface and press with the palm of your hand. Bring two opposite sides of dough together and pinch. Repeat with remaining opposite sides. Pull and press dough to form a flat, elongated diamond-like shape. Place on a lightly greased baking sheet. Repeat with remaining dough. Cover with a cloth and let rest at least 10 minutes.

Preheat the oven to 450 degrees F (230 degrees C).

Mix water, flour, and sugar for paste in a small bowl. Brush over flatbreads and sprinkle with sesame seeds.

Bake flatbreads in the preheated oven in batches until golden brown, 7 to 10 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and set aside.

Cook bacon in a skillet over medium heat until crisp and browned, about 4 minutes. Remove with a slotted spoon to a paper towel to drain. Reserve the bacon grease in the skillet.

Add apple and onion to the skillet and cook, stirring occasionally until soft, 8 to 10 minutes. Remove skillet from the heat and stir in the bacon. Sprinkle thyme over the apple mixture, and stir in balsamic vinegar. Taste and season with salt and pepper.

Place naan on the prepared baking sheet and brush with olive oil. Spread the apple mixture evenly on top. Cover with Gruyere cheese.

Bake in the preheated oven until naan is golden brown and cheese is melted, 10 to 12 minutes. Remove from oven, scatter a handful of arugula over the top, and serve immediately.