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It isn’t quite pizza.

But it sort of is.

Flatbread is pizza’s flamboyant cousin. There is a strong DNA connection, and they often look alike. But there is a difference, and after considerable thought and reflection I think I have determined what it is: tomato sauce.

Pizza has it. Flatbread does not. If flatbread has tomato sauce, it is pizza. If pizza does not have tomato sauce, it may still call itself pizza, but deep in its heart it knows it is really just flatbread that is putting on airs.

I am speaking here of the common use of the word “flatbread.” Broadly speaking, flatbread is any bread that is thin and flat, such as pita or lavash or naan. But the flatbread I am talking about is the one that looks and acts like pizza, but isn’t.

The flatbread I am talking about has toppings, which means the variety you can make is endless. You could even bake a flatbread crust and smear it with peanut butter and jelly if you wanted, and now that I think about it that would taste pretty good.

Crispy, Thin Flatbread Dough

Yield: 4 servings

1 package (2 ¼ teaspoons) active dry yeast

1 cup warm water, around 110 degrees

Pinch granulated sugar

1 ½ teaspoons salt

1 ½ tablespoons extra-virgin olive oil, plus more for coating bowl

2 ½ to 3 cups all-purpose flour, divided

1. In a large bowl, mix yeast, water and sugar, and stir well to combine. Set aside until foamy, about 5 to 10 minutes. Add the salt, olive oil and 1 1/4 cups of the flour, and mix well to thoroughly combine. Add another 1 ¼ cups flour and mix well with your hands, working to incorporate the flour little by little. The dough should be slightly sticky to the touch.

2. Transfer dough to a lightly floured work surface and knead for 5 to 7 minutes, adding additional flour as necessary to form a smooth and elastic dough that is not sticky. Transfer to a lightly oiled 2- or 3-quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, about 1 hour.

3. Divide dough into 4 equal portions and form into balls. Use immediately or wrap individually in plastic wrap and refrigerate for up to one day. Can also be frozen.

Per serving: 337 calories; 6g fat; 1g saturated fat; no cholesterol; 9g protein; 61g carbohydrate; 1g sugar; 2g fiber; 876mg sodium; 14mg calcium

Adapted from Emeril Lagasse, via Food Network

Hearty Flatbread Crust

Yield: 4 servings

3 ¾ cups bread flour or all-purpose flour

2 ½ teaspoons instant dry yeast (not rapid rise)

¾ teaspoon table salt

¾ teaspoon granulated sugar

1 1/3 cups water, room temperature (around 72 degrees)

In a medium bowl, stir together the flour, yeast, salt and sugar. Add the water and, using a wooden spoon or your hand, mix until blended, at least 30 seconds. Cover the bowl and let sit at room temperature until the dough has more than doubled in volume, about 2 hours. Divide into 4 equal portions. Use immediately, refrigerate for up to 1 day or freeze for up to 6 months.

Per serving: 475 calories; 2g fat; 1g saturated fat; no cholesterol; 16g protein; 95g carbohydrate; 1g sugar; 4g fiber; 440mg sodium; 20mg calcium

Slightly adapted from a recipe in “My Bread” by Jim Lahey

Chicken, Cheddar and Barbecue Sauce Flatbread

Yield: 1 serving

1 portion flatbread

1 cup cooked chicken, cut into small cubes or shredded

cup shredded cheddar cheese

2 tablespoons barbecue sauce

1 or 2 thin slices red onion

1. Preheat oven to 500 degrees and place pizza stone or a baking sheet in the lower third of the oven.

2. Roll out flatbread dough until thin. Place on parchment paper on top of upside-down baking sheet, prick several times with a fork and slide parchment onto the hot pizza stone or baking sheet. Bake until golden brown, 9 to 10 minutes. If dough puffs up while cooking, deflate by pricking more times with a fork.

3. Sprinkle with cheddar cheese and top with pieces of chicken. Drizzle with barbecue sauce and scatter pieces of red onion on top. Return to oven and cook until the cheese melts, about 2 minutes.

Per serving: 976 calories; 39g fat; 18g saturated fat; 239mg cholesterol; 74g protein; 82g carbohydrate; 15g sugar; 3g fiber; 1,783mg sodium; 643mg calcium

Some of the nutrition information will vary based on the brand of barbecue sauce you use.

Caramelized Onions and Fontina Flatbread

Yield: 2 servings

1 tablespoon oil

1 large onion, sliced thin

Salt, to taste

2 portions flatbread crust

5 ounces Fontina cheese, shredded or sliced thin

1. Heat oil in medium pan over medium heat until hot. Add onions, reduce heat to low and cook slowly, stirring frequently, until they become sweet and caramelized and turn the color of coffee with a lot of cream, about 30 minutes. Salt to taste. Onions may be made a day or two ahead and refrigerated.

2. Preheat oven to 500 degrees and place pizza stone or a baking sheet in the lower and upper thirds of the oven.

3. Roll out flatbread dough until thin. Place on two pieces of parchment paper on top of upside-down baking sheets, prick several times with a fork and slide parchment onto the hot pizza stones or baking sheets.

4. Bake until dough turns a light golden brown, 9 to 10 minutes. Remove from oven. Top with cheese and then caramelized onions. Return to oven and cook until cheese melts, about 2 minutes.

Per serving: 700 calories; 35g fat; 14g saturated fat; 82mg cholesterol; 28g protein; 69g carbohydrate; 5g sugar; 3g fiber; 1,524mg sodium; 433mg calcium

Everything But the Bagel Flatbread

Yield: 1 serving

1 portion flatbread dough

1 tablespoon cream cheese

1 ½ounces smoked salmon

½ teaspoon capers

1 or 2 thin slices red onion

1 teaspoon everything-bagel mix (sesame seeds, poppy seeds, onion flakes), optional

1. Preheat oven to 500 degrees and place pizza stone or a baking sheet in the lower third of the oven.

3. Allow flatbread to cool for a couple of minutes, then spread with cream cheese and cover with smoked salmon. Sprinkle capers on top, and scatter with thin pieces of red onion. Finish with everything-bagel mix, if desired.

Per serving: 538 calories; 16g fat; 4g saturated fat; 81mg cholesterol; 36g protein; 67g carbohydrate; 2g sugar; 2g fiber; 1,178mg sodium; 69mg calcium

Figs and Gorgonzola Flatbread

Yield: 1 serving

1 portion flatbread dough

¼ cup Gorgonzola cheese

1/3 cup sliced dried figs

2 teaspoons honey

1. Preheat oven to 500 degrees and place pizza stone or a baking sheet in the lower third of the oven.

3. Scatter Gorgonzola on top of cooked flatbread. Add figs and drizzle with honey. Return to the oven and cook until the cheese has melted, about 2 minutes.

Per serving: 535 calories; 14g fat; 6g saturated fat; 24mg cholesterol; 16g protein; 89g carbohydrate; 25g sugar; 4g fiber; 1,217mg sodium; 185mg calcium

Recipes by Daniel Neman

Categories: Lifestyles