Fireworks Pizza Recipe

Activate the Yeast

In a small bowl, mix warm water (1.5 cups) with sugar (1 tsp) and sprinkle the active dry yeast (2 tsp) on top. Let it sit for about 5-10 minutes until it becomes frothy.

Mix the Dough

In a large mixing bowl, combine all-purpose flour (3 cups) and salt (1 tsp). Once the yeast mixture is frothy, add it to the flour along with olive oil (2 tbs). Stir until a dough starts to form.

Knead the Dough

Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough is sticky, add a little more flour as needed.

Let the Dough Rise

Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Preheat the Oven

Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.

Shape the Dough

Once the dough has risen, punch it down and divide it into two equal pieces. Roll out each piece on a floured surface into a flatbread shape, about 1/4 inch thick.

Add Toppings

Transfer the flatbreads to a piece of parchment paper. Crumble the smokey blue cheese (200g) evenly over each flatbread, then add caramelized onions (1 cup) and sprinkle fresh rosemary (1 tbs) on top.

Bake the Flatbreads

Carefully slide the parchment paper with the flatbreads onto the preheated pizza stone or baking sheet. Bake for about 12-15 minutes, or until the edges are golden and crispy.

Finish and Serve

Once baked, remove the flatbreads from the oven and drizzle with olive oil (2 tbs). Top with fresh arugula (2 cups) and a drizzle of balsamic glaze (2 tbs) before slicing and serving.