Walking along the streets of Milan is tempting. Not moreso, say, than New York, where the streets are also lined with acclaimed-restaurants and vouched-for street food, but in a different way. It basically comes down to the smell of good pizza wafting towards you every few minutes, distracting you from whatever you’re doing. Talk about an assault on the senses.
I had to yield eventually, being so battered down from almost no walking, and happened upon an unforgettable pizza shop with a name I don’t remember. So this week at NYMM, we’re going to help you recreate the very same pizza that took my not-so-winded breath away. It definitely won’t be as good, so don’t get your hopes up, but it’s the closest any of us can get at this point. Put your apron on, get out your rolling pins, and have the kids help – this week, we’re making pizza (basically).
Easy Pan-Fried Mediterranean Flatbread Pizzas
Makes: 8 Pizzas
- 4 cups of flour
- 7 tablespoons of butter
- 1 ½ cup of whole milk
- 4 tablespoons of coconut oil (or oil of your choice) for cooking
- 1 tablespoon of thyme, chopped
- 1 tablespoon of rosemary, chopped
- 1 teaspoon of salt
- 2 15-ounce cans of tomato sauce
- 3 tablespoons of olive oil
- 1 white onion, chopped
- 4 garlic cloves,
- 1 ½ teaspoons of dried basil
- 1 ½ teaspoons of dried oregano
- Kalamata Olives
- Heat butter and milk together in small saucepan until butter just melts.
- In a large mixing bowl, mix together flour, salt, rosemary, and the butter and milk mixture (and don’t be afraid to use your hands.)
- Next, you’ll have to knead the dough. While we aren’t using yeast in this recipe, it’s still important to knead the dough for a couple minutes to develop its texture. Don’t worry; it’s easier than you think it is.
- After kneading the dough, wrap it with plastic wrap and let it rest on the counter for about 20 minutes.
- Cut the dough in 8 pieces. That’s in half, three times, for those like me who find simple directions difficult.
- Sprinkle a little bit of flour on the board and use a rolling pin to roll each section of dough out to about 6 inches in circumference.
- When all the dough is rolled out, heat 1 tablespoon of oil in a large frying pan until it’s almost smoking.
- Add rolled out dough and cook for 1-2 minutes per side, flipping after the bread starts to bubble.
- Serve flatbread immediately topped with sauce and toppings.
- Heat olive oil in saucepan and add onions and garlic. Cook for 10-12 minutes over medium-high heat until onions and garlic brown.
- Add tomato sauce, oregano, and basil, and bring mixture to a boil.
- After it boils, reduce heat to medium-low and cook for an additional 15-20 minutes.
- Kalamata Olives
Images by Josh Guirguis
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