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Dissolve the yeast and sugar in a bowl of 250mL (1 cup) warm water. Let sit for 15 minutes, until the yeast foams.
Add 1.25L (5 cups) of flour into a large bowl and make a well in the centre.
Pour the yeast mixture, the rest of the water, the oil and the salt into the well, then mix.
Transfer onto your workspace and knead vigorously for 12 minutes, adding flour as needed. Tip: Never add all the flour at once. Always keep a little to add as you knead, but only if the dough sticks to your fingers and palms. The dough must remain supple, elastic and soft under your fingers.
Place the ball of dough in a clean, oiled bowl and cover with plastic wrap. Let sit for around 90 minutes, or until the dough has doubled in size.
Fold the dough onto itself and knead for two minutes.
Place the ball of dough in a clean, oiled bowl and cover with plastic wrap again.
Let the dough rise for around 30 minutes, or until it has doubled in size.
Preheat the oven to 190 C (375 F).
Shape the dough as desired. You can opt for an oval or square pizza, or even a focaccia. Transfer onto a baking sheet and let rise for 15 minutes.
Preheat grill to high. Oil the grate.
Lightly brush vegetables with the seasoned oil. Place on grill and cook for about 5 to 8 minutes until desired doneness. Season with salt and pepper. Keep warm.
Reduce grill temperature to medium. Oil the grate again
Brush flatbread with the seasoned oil. Place on grill and cook for 1 to 2 minutes or until bottom of crust is lightly toasted. Turn bread over and brush with pesto.
Top the flatbread with vegetables and cheese. Close lid and cook for about 3 to 4 minutes or until cheese is melted and golden brown. Remove from grill. Sprinkle with Parmesan Cheese shavings and basil. Season with pepper to taste.
Cette recette est une gracieuseté de : Saputo
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