This homemade dough rises quickly and is easy to work with. Once you’ve mastered it, use any toppings you like!
- 3/4 cup warm water (100-110 degrees)
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 2 cups bread flour (more for rolling)
- 1 tablespoon olive oil (more for brushing)
- 1 teaspoon salt
- 4 strips thick-cut bacon, thickly sliced
- 4 cups sliced collard greens
- Salt and pepper
- 1/2 cup grated Parmesan
- Olive oil (or chili oil)
- Liquid measuring cup
- Measuring cups and spoons
- Cutting board
- Chef’s knife
- Rolling pin
- Sheet pan
1. Prep dough.
Combine water, yeast, and sugar in a large mixing bowl. Let stand 5 minutes, until it’s frothy on top. If there’s no froth, start over with new yeast.
Add flour, olive oil, and salt. Use your hands to combine into a shaggy dough. At this point, everything should stick together — though it won’t be smooth yet, and there might be some dry bits. Transfer to a lightly floured surface and knead for 3 minutes until it’s smooth and consistent.
Wipe out mixing bowl and coat with oil. Place dough in bowl, cover loosely with plastic wrap or a clean towel, and let rise for 1 hour at room temperature. 15 minutes before the dough finishes rising, heat oven to 475 degrees and move to step 2 (cook collards).
2. Cook collards.
Heat a large skillet over medium heat. Add sliced bacon and cook, stirring occasionally, until most fat has rendered but bacon isn’t yet crispy, about 3 minutes. Add collard greens and season with salt and pepper. Cook, stirring, until collards are very soft, about 5 minutes. Remove from heat.
3. Make the flatbreads.
Cut dough in half and place one half on a clean, floured surface. Flour the top of the dough, then use a rolling pin to roll dough to 1/3 inch thick. Don’t worry about the shape!
Place rolled dough on one side of a sheet pan. Repeat with second piece of dough, then place that on the other side of the sheet pan. Top with collard green mixture and Parmesan. Bake 10 to 12 minutes, until dough is cooked. Serve drizzled with olive oil.
Knead, roll, and shape dough