Snacking Cheese Flats

Chef's notes

These delicious and convenient snacks are made with my quick and simple homemade pizza dough, flavored with kneaded grated Parmigiana cheese, rolled thin, topped with shredded Italian cheeses, and baked. We typically serve these with other casual appetizers and snacks along with cocktails.

Snacks are cut into squares and served. So easy, I often make a sheet, cut and freeze; reheat crisp in an air fryer or oven. They are also served soft, quick defrosted and warmed in microwave.

Dough is made using my twostep process. First, a soft and light dough is made by combining hot tap water, sugar, Kosher salt, and most of the flour, mixed in a bowl with a kitchen spoon or spatula.

When dough doubles in size, it is kneaded with a mixture of remaining flour and grated parmigiana for texture and flavor. Dough is rolled thin, placed on a greased cookie sheet, and topped with olive oil, shredded Italian cheeses, salt and pepper.

My other favorite version of this recipe includes bacon, recipe below.

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Ingredients

Step 1

2 teaspoons instant dry yeast
1 teaspoon sugar
1 cup hot tap water
1/2 tablespoon Kosher salt
1 ½ cup unbleached flour

Step 2

½ additional cup unbleached flour
¼ cup grated parmigiana cheese

Step 3

Olive oil
1 cup shredded Parmigiana cheese
½ cup shredded Italian cheeses
salt and pepper

Instructions

Whisk yeast, sugar, and tap water, rest for a few minutes. Stir in salt then add flour. Mix well by hand with a spatula. Note, mixture will be soft and very easy to incorporate.
Cover bowl with a lightly moistened dish towel. Let dough rise to double in size, as little as about 20 minutes.
Combine flour and cheese. Spread on a working counter. Top with risen dough. Using a scraper, fold flour and cheese over dough and knead. Continue kneading until dough is workable, adding a little more flour if needed.
Lightly coat a 10 x 15-inch cookie sheet with olive oil or nonstick spray. Roll dough to roughly fit cookie sheet, fold to mount. New to working with dough, roll smaller and hand stretch once in sheet. If dough breaks in spots, just slide dough to close. If not, melted cheese will fill in breaks.
Brush dough with olive oil. Sprinkle with shredded Parmigiana cheeses followed by shredded cheese blend. Lightly salt and pepper.
Place in a 425° direct heat oven until tanned top and bottom, ready in about 20 minutes.

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Snacking Cheese Flats