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Italian Sausage Flatbread

Italian Sausage Flatbread
Yield: 2 Servings     Prep Time: 10 minutes     Total Time: 2 hours 50 minutes

Ingredients:

  • 1 recipe Homemade Flatbread
  • 1/2-3/4 cup pizza sauce
  • 3 cups shredded mozzarella cheese
  • 1/2 pound mild Italian sausage

Directions:

  1. Follow steps 1-5 for preparing homemade flatbread.
  2. Roll sausage into quarter-size meatballs and brown in a heavy skillet turning until thoroughly cooked.
  3. Wipe the inside of a heavy skillet with a paper towel moistened with olive oil. Preheat the pan over high heat for 5 minutes until smoking. Place the prepared dough in the skillet until the crust bubbles, about 1 minute.
  4. Turn the flatbread onto a working surface, grilled side up.  Brush the flatbread generously with pizza sauce.  Add shredded cheese and top with Italian sausage.
  5. Place the flatbread back in the skillet over medium heat until cheese is melted and bottom has formed a brown crust.
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Prosciutto and Arugula Flatbread

Prosciutto and Arugula Flatbread
Yield: 2 Servings     Prep Time: 10 minutes     Total Time: 2 hours 50 minutes

My husband and I had Spring fever today and decided that we had to get outside for fear of going stir crazy.  So we decided a long walk with Otis, our dog, was in high order.  The fact that it was only about 40 degrees didn’t deter us.  Instead we got out our long johns, gloves, and scarves and were on our way through the woods!

We came across a lost dog so she joined us for our walk until we were able to find her owner.  It’s a happy day when a little girl finds her lost puppy!  After Otis’ new girlfriend left us, he occupied his mind with all of the squirrels running through the park and he too was a happy boy.

On our walk back I was starving and all I wanted to do was fire up the grill to continue our “pretend Spring day.”  I’ve been wanting to make flatbread on the grill for awhile so I thought this would be a great opportunity, but by the time we got back from our walk it was raining so I had to change plans last-minute.

My husband loves pizza with classic red sauce, but I’m more of a fan of white pizza.  I especially love salty prosciutto and peppery arugula with a garlic crust.  The Fontina adds a creaminess to the pizza that really takes it to the next level.

Someday, if it ever warms up in MN, I will add grill instructions to this recipe.  For now, a cast iron skillet and oven inside makes one perfectly tasty flatbread!

Ingredients:

  • 1 recipe Homemade Flatbread
  • 1 head garlic
  • 5 Tbsp. extra-virgin olive oil
  • 3 cups shredded Fontina cheese
  • 4 thin slices prosciutto
  • 1/2 cup baby arugula
  • coarse ground pepper

Directions:

  1. Follow steps 1-5 for preparing homemade flatbread.
  2. Preheat oven to 400F.  Roast a head of garlic by cutting off 1/4 inch off top of cloves.  Drizzle garlic with olive oil then sprinkle with salt and pepper.  Wrap in tin foil.  Roast for 40 minutes.  Remove garlic cloves from bulb and mix with extra-virgin olive oil until a thin paste forms.
  3. Wipe the inside of a heavy skillet with a paper towel moistened with olive oil. Preheat the pan over high heat for 5 minutes until smoking. Place the prepared dough in the skillet until the crust bubbles, about 1 minute.
  4. Turn the flatbread onto a working surface, grilled side up.  Brush the flatbread generously with roasted garlic/olive oil mixture.  Add shredded cheese and top with prosciutto.
  5. Place the flatbread back in the skillet over medium until cheese is melted and bottom has formed a brown crust.
  6. Remove from heat, sprinkle with fresh ground pepper, and top with arugula.

Prosciutto and Arugula Flatbread 2

 
 

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Homemade Flatbread

Homemade Flatbread

Yield: 2 Servings     Prep Time: 10 minutes     Total Time: 2 hours 10 minutes

Make ahead: Dough can be refrigerated 2-3 days

Ingredients:

  • 3/4 cup warm water (110-115F)
  • 1 (1/4oz) packet active dry yeast
  • 1/2 tsp. sugar
  • 2 cups all-purpose flour
  • 1 tsp. salt
  • 2 Tbsp. + 1 tsp. extra virgin olive oil

Activated Yeast
Directions
:

  1. Pour warm water (110-115F) into a small bowl and stir in the yeast and sugar until dissolved.  Allow the mixture to stand for 5 minutes until a layer of foam develops on the surface like this:

    If this doesn’t happen, it’s best to start over as the yeast has not been activated.  This can happen for a number of reasons.  The temperature of the water could be too cold which will not activate the yeast.  If it’s too hot, the yeast will be killed, and sometimes the yeast can be old.  It’s best to store yeast in the refrigerator for this reason.

  2. Mix the flour and salt in a large mixing bowl. Add the yeast water and 2 tablespoons of extra-virgin olive oil. Mix well.
  3. Lightly flour a clean working surface and form the dough into a ball. Turn the dough out onto the working surface and knead until it becomes smooth and elastic.  Only add more flour if needed to keep the dough from sticking to the working surface.
  4. Place the dough back into the mixing bowl. Rub remaining teaspoon of extra-virgin olive oil over the dough to keep it moist while rising. Cover the bowl with plastic wrap and set in a warm place, about 75˚F for 2 hours, or until it doubles in size.
  5. If you would like to make individual flatbreads, cut the dough in half.  Roll the dough out on a lightly floured surface working it into a circular crust about 5 inches in diameter for 2 flatbreads, or 10 inches in diameter for one flatbread.
  6. Wipe the inside of a heavy skillet with a paper towel moistened with olive oil. Preheat the pan over high heat for 5 minutes until smoking. Place the rolled out dough in the skillet. The crust will bubble within 1 minute.  Reduce heat to medium.
  7. Turn the flatbread onto a working surface, grilled side up, add toppings, and return to skillet.  Flatbread is done when cheese is melted and bottom has formed a brown crust.

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