Hummus, Pepper and Gorgonzola Flatbread 6.000

Deb Lindsey for The Washington Post

Dinner in Minutes Apr 26, 2017

The hummus works here because even though it's spread thin, as a toppings base, it acts as a kind of barrier in protecting the crisp crust.

A pizza stone works the best here, but a heavy baking sheet (not rimmed) will suffice.

You'll notice "five ingredients" in the book's subtitle; to be accurate here, that would be not including the salt, water and olive oil.

Serve with a green salad, right on top of the flatbread, if you like.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

Ingredients
  • 2 cups self-rising flour, plus more for dusting
  • 1/2 teaspoon sea salt
  • 1/2 cup water
  • 1 tablespoon olive oil
  • 2 roasted red peppers (from a jar)
  • 2 tablespoons plain hummus
  • 3 1/2 ounces Gorgonzola dolce (sweet)
  • 2 teaspoons sweet chile dipping sauce, for serving

Directions

Place a pizza stone or a heavy unrimmed baking sheet in the oven (middle rack); preheat to 500 degrees.

Meanwhile, combine the flour and salt in a mixing bowl, then add the water and a tablespoon of the oil, stirring to form a dough. Knead in the bowl for a few minutes, until smooth. Shape it into a ball and let rest for 18 minutes in warm, draft-free spot.

Meanwhile, lightly flour a work surface. Cut the roasted red peppers into long, thin strips.

Roll out the dough on the floured surface to a thin, 10-by-11-inch rectangle, then slide it onto a piece of parchment paper or onto a rimmed baking sheet that's upside down.

Spread the hummus evenly over the flatbread dough base, then scatter the peppers around. Distribute pinches of the Gorgonzola dolce evenly over the surface. Use the parchment or inverted baking sheet to slide the pizza onto the hot stone or baking sheet in the oven; bake for about 10 minutes, until lightly golden and crisped around the edges.

Drizzle the flatbread with the chile dipping sauce just before serving (hot).

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Recipe Source

Adapted from “Perfect Plates in 5 Ingredients: 100 Stunning Yet Simple Recipes From the Winner of ‘The Great British Baking Show,’” by John Whaite (Kyle, May 2017).

Tested by Bonnie S. Benwick.

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