Chef Benny Doro

Zucchini and red pepper hummus flat bread

On 30/11/2012 (Friday) at 3:20 am by Benny.
Tiny Url for this recipe → https://tinyurl.com/2bj52lkt

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Details

• Prep Time:
  10 min
• Cook Time:
  7 min
• Ready Time:
  17 min

Ingredients

• golfball size pice of pizza dough
• Benny's red pepper hummus recipe see link
• grated sharp cheddar cheese
• sliced scallions
• thin sliced Zucchini
• olive oil

Directions

Start by making up a batch of my red pepper hummus here is the link

/archives/v1/chef/recipes/roasted-red-pepper-hummus/

Now providing you got your pizza dough from your local pizzeria then take you golf ball size ball and begin rolling it out as thin as you can on a floured surface any shape you like.

Put the dough on a well oiled baking pan. Now add a very thin layer of the red pepper hummus. In this case less is more you never want to over sauce your pizza or flat bread. Have it thick enough so you just can't see through to the dough.

Now add a layer of your favorite shredded cheese. I like sharp cheddar some people think its weird but it melts awesome and give me the flavor I want for this one. If you don't tell them its cheddar they would never know.

Now scatter some sliced scallion on top of that followed by your very thinly sliced Zucchini.

Into a 450degree oven and bake until cheese it starting to bubble but not brown. Take out let rest for a min and you can add some grated Parmesan cheese, hot pepper anything your heart desires.

Enjoy!

Benny

Homemade Pizza Dough:

• 4 1/2 cups unbleached high-gluten, bread, or all purpose flour
• 1 3/4 teaspoons salt
• 1 teaspoon instant yeast
• 1/4 cup olive oil
• 1 3/4 cups water, ice cold

Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment). If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand.

Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough.

The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky. Set the dough aside someplace warm (by the oven)and let rise for an hour of so with a wet towel over the bowl.