Following trailrunner’s posts on pre-baking pizza shells, a few month in the past I made some pre-baked man’oushe (pizza) shells ~12 in throughout and froze them. Final night time I thawed one out and baked a person’oushe for lunch.
The dough recipe was from the e-book Man’oushe, by Barbara Abdeni Massad. I used AP flour as a substitute of the combination of cake and bread flour within the e-book.
The topping was a hybrid of a number of within the e-book. I chopped up half a medium onion and about 8 grape tomatoes, and combined them with a really heaping Tbsp of Turkish labne and about 1 Tsp every of EEVO and cooking olive oil together with some za’tar combine.
Baked on a backing sheet in a preheated 400°F oven 5 min, broiled the final minute.
The dough was totally baked by. It was mushy and a wedge may simply fold in two. There was not a lot browning – perhaps subsequent time I’ll bake longer. Â The flavour was very scrumptious. I ate 3/4 of the entire thing for lunch.
This is a closeup of the flatbread:
