Going Flat

Flatbread or pizzas with delicious topping combinations are the “in thing” right now. From pulled beef pizzas to roasted sweet potatoes and runny eggs, pizza toppings are the darling of creative chefs everywhere. These loaded pizzas have become full-fledged meals, all baked in one pan. They can be done on flat sheet pans, or deep 9”x13” pans, to hold even more toppings. The latest trend is baking the pizza in a cast-iron skillet for an amazingly crisp crust at home.

These pizzas can be a great addition to your Yom Tov menu. They are kid-friendly, and you can change toppings to suit your family’s tastes. Serve them as an appetizer or side dish, or as a component of your buffet. We’ve got one fleishig and one milchig recipe — both are delicious!

Sweet Potato, Sausage and Red Onion Pizza

For the pizza dough

  • 2 teaspoons instant or active dry yeast
  • 2 1/2 cups flour
  • 1 1/2 tablespoons olive oil
  • 1 cup hot tap-water
  • 2 teaspoons kosher salt


  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 sweet potato, cubed
  • 1 spicy sausage, sliced thin
  • 1 medium red onion, sliced thin

In a mixing bowl, combine yeast and flour. Add the oil, water and salt. Stir together with a large spoon until a sticky dough forms. Knead the dough for 8-10 minutes. Roll the dough into a ball and place into a bowl that is lightly coated with a little olive oil, making sure the dough is evenly coated in the oil. Place a damp cloth on top of the bowl; and let it sit in a warm place for half an hour.

Preheat the oven to 550 degrees. Divide dough in half.

Working with one half, roll and stretch the dough until it’s about 10”-12” in diameter. Place it in the skillet and continue to flatten until it evenly fills the skillet. Leave the outer edge of the dough thicker if you’re a crust fan.

Spread olive oil over the dough. Drizzle with mustard. Lay out sweet potato, sausage and onions, leaving an inch around the outside.

Bake pizza for 17-18 minutes, or until crust is brown and sausage is sizzling. Remove from oven and let it cool for about 5 minutes, then serve.

Arugula Gouda Flatbread

Serve this delicious bread alongside your appetizer or salad.

  • 2 teaspoons sugar
  • 1½ teaspoons instant yeast
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 2 1/4 cups all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons kosher salt
  • 8 oz. Gouda cheese grated
  • 1 red bell pepper, thinly sliced
  • 4 scallions, thinly sliced, white and green parts separated
  • 8 oz. baby arugula, checked
  • ½ teaspoon kosher salt

Combine 1 cup very warm water (115-120 degrees F), the sugar and yeast in a large bowl. Let stand until foamy, about 5 minutes. Add 1 tablespoon olive oil, the flour and salt; stir to form a sticky dough.

Turn out onto a floured surface and knead until smooth, for about 10 minutes.

Brush a large bowl with olive oil; add the dough, loosely cover with plastic wrap and set aside until doubled in size, about 1 hour and 30 minutes. Brush a rimmed baking sheet with olive oil. Stretch the dough on the baking sheet. Cover with a towel; set aside until doubled, for 30 minutes.

Preheat the oven to 475 degrees F.

Scatter 3/4 of the cheese, bell pepper and scallion whites over the dough. Bake until the crust is golden, 15 to 18 minutes. Toss the arugula and scallion greens with the remaining 1/2 tablespoon olive oil and the sea salt. Sprinkle over the flatbread. Sprinkle the remaining cheese; and bake 2 to 3 more minutes, or until cheese bubbles.

Readers may submit questions to the Culinary Connoisseur, c/o Hamodia, 207 Foster Avenue, Brooklyn, N.Y. 11230 or via e-mail to peppermill@hamodia.com. This weekly column has been brought to you by The Peppermill, the world’s first kosher kitchenware store, located at 5015 16th Avenue, Brooklyn, N.Y. (718) 871-4022. You can also read a selection of previous columns in their comprehensive cookbook, The Culinary Connoisseur, available now at your local Judaica and kitchenware stores. Jam-packed with delicious recipes, insightful food information and helpful cooking tips, this book is certain to become your constant companion in the kitchen.