Roasted Vegetable Flat Bread Pizza

I saw this on Pioneer Woman's cooking blog, and I wanted to make it, but did it my way.  :)  I had originally planned on buying flat bread at the store, but they were out, so I decided to make it.  It was easier than I thought, especially using a Kitchenaid.  I usually have trouble getting it just right, but I watched one of my Tohono O'Odham students making fry bread and she gave me some tips to make my flatbread thin and round.  She told me to use the palms of my hands to flip it back and forth.  I did, and I used some knuckle action.  The vegetable were roasted first in the oven.  I loved, loved, loved the vegetables, especially the zucchini, oh my goodness, the zucchini was amazing, I ate a bunch of them before I put them on the pizza.  I hope you will try it, it is delicious, so delicious.

Roasted Vegetable Flatbread Pizza
*this is for one pizza
1/2 bell pepper, sliced
1/4 onion, sliced
1/2 cup cherry tomatoes halved
1/4 zucchini sliced thin
mozzarella, 4 slices

place vegetables in baking dish with olive oil and salt, roast under oven broiler on high for 7-10 minutes.

While vegetables are roasting, shape the dough in a thin, round personal pizza sized shape.  I cooked my flatbread on my grill pan on the stove top, you can also put it in the oven.  On the grill pan I added 1/2 tablespoon of butter and cooked the bread on one side for 3 minutes and then flipped it.  I then added four slices of mozzarella and let them start melting.

At this time I was able to take out the roasted veggies and added them on top of the flatbread and cheese and placed under the broiler again for 1 minute to finish melting cheese. 

Flatbread Bread

3 to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour
1 1/4 cups (10 ounces) boiling water
1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup (5/8 ounces) potato buds or flakes
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) vegetable oil
1 teaspoon yeast

Dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It'll be somewhat "slippery" at first, but will knead in and eventually become smooth.

Making the Dough: Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.

In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough. Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it's not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky. Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour.

Shaping: Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) over medium heat for about 1 minute per side, until they're puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.