Mediterranean Flatbread served in a tray and topped with Arugula, Tomatoes, Smoked Salmon and More
Suzy Karadsheh · themediterraneandish.com · 2018 · Original
Flatbreadinferred from the title
DietNot vegetarian: few slices smoked salmon.
Against 5,130 pizza recipes
Flatbread style, one of 259 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Flatbread (Generic): flatbread-only titles: a topped bread with no pizza claim (naan, lavash, grilled flatbread, restaurant 'flatbread')
Tradition: 400 to 500°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
450°F / 232°C
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Ingredients (5)
- oilPrivate Reserve Greek extra virgin olive oiln/a
- flourFlour for dustingn/a
- sauce tomatoScant 1 pint/400 g cherry tomatoes400g
- saltKosher salt and black peppern/a
- cheese otherCrumbled feta cheesen/a
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseCornmeal
- over cheesedry oregano1 tsp · 0.5g
- over cheeseza’1 tsp · 4.2g
- post bakeLarge handful baby arugula113g
- over cheeseor so hummus1/3 cup · 66.7g
- over cheeseFew slices smoked salmon113g
- over cheeseHandful pitted kalamata olives
- over cheeseHandful toasted pine nuts
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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