Easy Cheesey No-Knead-y Flatbread

I subscribe to Baker's Banter, the King Arthur Flour baking blog.  It's a great blog, full of great recipes, tips, and pictures.  This recipe first caught my eye back in the summer; in fact, I posted a link to it, but I've never posted my version.  We had this for dinner about a week ago, I think.  Brett likes his with a side of marinara, and I think it's great with soup as well as salad.  Andrew eats this if I leave out the cheese, et al. Additionally, the recipe is wonderfully versatile, add your favorite veggies, meat, etc, just precook and cool your add-ins.  In today's recipe, I added browned ground beef, sauteed green onions and garlic, along with cheddar & pepper jack cheeses and some Italian seasoning.  It was scrumptious!  While it is a no-knead bread, you will need a mixer (a strong hand-mixer will work).

Easy Cheesey No-Knead-y Flatbread Printable recipe

Add-ins
1 lb ground beef
1 bunch green onions, sliced
2 tablespoons garlic, minced
2-3 teaspoons Italian seasoning
1 tablespoon olive oil
1/4 teaspoon salt
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese

Dough
1 1/2 cups lukewarm water
3 tablespoons olive oil + additional to oil the pan
1 1/4 teaspoons salt
3 1/2 cups flour
1 tablespoon instant yeast

In a large skillet, heat 1 tablespoon olive oil. 
Add green onions and garlic, saute until tender. 
Add ground beef to green onion mixture and cook through over medium-high heat, stirring often. 
Sprinkle in Italian seasoning and 1/4 teaspoon salt. 
Set aside and prepare dough.

Grease a 13x9 baking pan with 1-2 tablespoons olive oil.
In a large mixing bowl, combine lukewarm water, 3 tablespoons olive oil, salt, flour, and yeast.
Using an electric mixer, beat at high speed for 2 minutes, until dough is very stretchy.
Beat in cooled add-in mixture.
Pour dough into prepared pan, cover with plastic wrap, and allow to rise for 60-90 minutes, or until very puffy.
Preheat oven to 375 degrees.
Bake bread for 35-40 minutes, remove from oven and allow to cool slightly.
Invert onto a cutting board and cut into squares to serve.

Quick and Easy Marinara Dipping Sauce
1 medium onion, diced
1-2 tablespoons garlic, minced
1/2-1 teaspoon pepper flakes, optional
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 cup white wine
1 teaspoon sugar
28-oz can crushed tomatoes
3 tablespoons extra virgin olive oil

Heat olive oil in large skillet.
Add diced onion, garlic, and pepper flakes, if using.
Cook over medium heat until tender and lightly golden.
Stir in 1 teaspoon sugar, stirring until sugar dissolves.
Pour in white wine and crushed tomatoes, then stir in dried spices.
Bring to a boil, reduce to a simmer, and cook for 15-20 minutes.
Taste for seasoning, add salt & pepper as needed, and additional sugar if you like a sweeter sauce.

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