Pizza and Turkish flatbreads
This recipe brings together two of the classic toppings found at Canadian pizzerias: smoked meat and mushrooms. The dough is made with whole-wheat flour and rises slowly in the refrigerator. The long rise gives the crust deeper flavor and a light crispness.
Knead the whole-wheat flour, fresh yeast, salt, olive oil, and warm water together until a smooth dough forms.
Place the dough in an oiled bowl, cover it, and let it rise in the refrigerator for at least 12 hours; this long rest deepens the crust’s flavor.
Bring the dough to room temperature and roll it into a thin round. Spread tomato sauce over it, add the sliced mushrooms and smoked meat, then cover with mozzarella.
Bake in an oven preheated to 240°C / 465°F until the edges are deep golden brown.
After taking the dough out of the refrigerator, let it come to room temperature before baking, or the center may remain doughy. You can freeze the dough portions before proofing and thaw them when you want to use them. Allergen: contains wheat (gluten), milk, and dairy products.
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