by A.J. Coltrane
Pizza? Maybe. Flatbread? Possibly. Focaccia? Sorta. If I had to call it anything I’d call it a pizza that’s really a focaccia in spirit — the somewhat oily dough was spread out by hand in an oiled sheetpan, then covered and allowed to rise for an hour, which I’d consider a “focaccia” thing.
Whatever it was, cooking happened at 500F for 18 minutes total: Marina, balsamic, sauteed red onion, and yellow bell peppers topped the dough, feta cheese was added after 10 minutes in the oven, then basil was added and got about 1 minute of heat.
FlatbreadGarden 