Following trailrunner’s posts on pre-baking pizza shells, a few month in the past I made some pre-baked man’oushe (pizza) shells ~12 in throughout and froze them. Final evening I thawed one out and baked a person’oushe for lunch.

The dough recipe was from the guide Man’oushe, by Barbara Abdeni Massad. I used AP flour as an alternative of the combination of cake and bread flour within the guide.

The topping was a hybrid of a number of within the guide. I chopped up half a medium onion and about 8 grape tomatoes, and combined them with a really heaping Tbsp of Turkish labne and about 1 Tsp every of EEVO and cooking olive oil together with some za’tar combine.

Baked on a backing sheet in a preheated 400°F oven 5 min, broiled the final minute.

The dough was absolutely baked by. It was smooth and a wedge may simply fold in two. There was not a lot browning – possibly subsequent time I’ll bake longer.  The flavour was very scrumptious. I ate 3/4 of the entire thing for lunch.

Here is a closeup of the flatbread: