Prick the dough in Potato and Goat Cheese Flatbread to stop it from rising. (Nealey Dozier)
Pizza and flatbreads are in constant dinner rotation at my house. I’m always shocked at how quickly homemade dough comes together (not to mention that it freezes like a dream), so we always have an extra round or two on any given weeknight. And because you can justify putting practically anything on top, there is nothing you can’t throw in the mix — even potatoes and truffle oil!
What is flatbread exactly? Well, it might be glorified pizza dough, homemade crackers or bread leavened with baking soda and browned on a griddle. As for me, I think flatbread falls in the pizza camp, but with lighter toppings and no heavy sauce.
In this recipe, the potato, goat cheese and truffle oil topping is an all-time favorite of mine. Whenever I host pizza parties, the complementary pairing is always a surprise hit for the self-declared meat-lovers of the bunch.
If you’re in a hurry, store-bought pizza dough works great, too; you could even use pita bread in a real pinch. And don’t think this flatbread is just for dinner. It also makes a delicious, and addictive, appetizer.
For the dough
1 ½ teaspoons active dry yeast
1 ¼ cups warm water
16 ¼ ounces bread flour (about 3 ¾ cups)
1 ½ teaspoons kosher salt
2 tablespoons garlic-infused olive oil (I like Trader Joe’s)
For the potato topping
2 tablespoons olive oil, divided
8 ounces small yellow potatoes, sliced paper thin (about 5 to 6 potatoes)
Coarse sea salt and freshly ground black pepper
4 ounces soft goat cheese
Freshly grated Parmesan
Red pepper flakes
Black truffle oil
To make the dough, sprinkle the yeast over the warm water and set aside for 5 to 10 minutes, until dissolved.
Mix the flour and salt in the bowl of stand mixer fitted with hook attachment. Add the olive oil and the yeast mixture. Mix on medium-low speed until the dough is smooth and elastic, 3 to 5 minutes. (If dough seems very sticky at this point, add a tablespoons or two of flour.)
Transfer the dough to a large greased bowl. Cover with plastic wrap and set in a warm, dry place to rise until doubled in size, about 45 minutes. Punch down dough and form into a ball. Wrap tightly in plastic wrap and refrigerate until ready to use.
To make the flatbread, place a pizza stone on the bottom rack of the oven and preheat to 450 degrees. (If you don’t have a pizza stone, the flatbread can be baked on a sheet pan.)
Divide the dough in half, setting one round aside for another use (the extra can be refrigerated for up to three days or frozen for three months). Place the dough on a sheet of parchment paper and roll into a very thin, large rectangle. Brush the surface with a tablespoon of olive oil and prick the dough all over with a fork to prevent it from rising.
Toss the sliced potatoes with the remaining tablespoon of olive oil. Arrange the potatoes over the dough and season generously with salt and pepper. Transfer the parchment paper with the flatbread to the pizza stone and bake until dough is crisp and potatoes are golden, about 15 minutes.
Remove flatbread from the oven. Garnish with thyme leaves. Crumble the goat cheese over the flatbread, followed by a handful of grated Parmesan. Follow with red pepper flakes and additional salt and pepper. Drizzle with truffle oil. Slice into triangles or squares and serve immediately. Serves 4 for dinner.
Per serving: 683 calories; 24 g fat (7 g saturated fat; 32 percent calories from fat); 94 g carbohydrates; 3 g sugar; 15 mg cholesterol; 1,000 mg sodium; 22 g protein; 4 g fiber.