Spicy Italian Flat Bread

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 1/4 tsp instant or bread machine yeast
• About 3/4 cup water
• 1/2 Tbsp cornmeal
• 1 Tbsp olive oil
• 1 tsp Italian seasoning blend
• 1/2 12-oz. jar artichoke hearts
• 1/4 red onion 0.20
• 3 slices salami
• 3 slices smoked provolone
• 1/2 tsp crushed red pepper

Directions

1. Before you head to bed, stir together the flour, salt, and yeast in a large bowl. Pour in only as much water as you need for the mixture to come together into a rough, tacky ball, making sure there is no loose flour hiding at the bottom. Cover the bowl loosely, then leave the dough on the counter for 12-18 hours.
2. When it's pizza time, heat the oven to 450 degrees. Line a baking sheet with aluminum foil, give the foil a light coating of non-stick spray, and scatter the cornmeal across it.
3. Dust both the rested dough and a clean counter with a little flour. Ease the soft dough from the bowl onto the counter and knead it gently a few times. Press it flat, move it to the baking sheet, and pour 1 tablespoon of olive oil over the top. With your hands, coax and stretch the dough until it covers the baking sheet; rustic edges are fine.
4. Once the dough is in place, scatter the Italian seasoning across it. Slice the red onion, salami, and provolone thinly. Chop the artichokes roughly if you like, or pull them apart with your fingers. Distribute those toppings over the dough, then finish with a generous shower of crushed red pepper.
5. Slide the flat bread into the fully heated oven and bake for 15-18 minutes, stopping when the rim is golden brown and the cheese has bubbled and taken on color. Slice into 8 equal pieces and serve.