Roasted Veggie Flatbread

 

I do love a good flatbread and this one is one of my favorites. If you aren’t familiar with what a flatbread is I guess I would define it as a cousin of pizza in a way, at least the way I am using the term. The way I make my flat bread it is thin, somewhat crispy and topped with yummy stuff.

That being said I do love a good pizza (or heck even a mediocre pizza) and even then I do prefer a thinner crust. I guess I just feel more freedom to top a flatbread anyway I want and not conform to the stereotypical “pizza rules”

My preference one either a pizza or a flatbread is a white sauce rather than a tomato based red sauce. And this garlic cream sauce (more of a spread really) is super good.

For the roasted veggie flatbread you can either make your own flatbread base or purchase on already made. I am including the recipe I use along with my directions for it. So there will be 2 download links in the middle of this post. One for the flatbread base and one with the toppings and directions for the roasted veggie flatbread recipe.

If you want to skip making your own base you can use what ever you wish as a base. Most grocery stores carry some type of flatbread and pretty much any of them will work. You could also use the small pre-baked pizza crusts although they will be thicker.

So for my flatbread base I have this recipe that I have been using for about 5 or 6 years now. I love that it makes 4 bases, and most of my flatbread recipes need 2. Since this dough freezes really well for up to a couple of months that means I only make the bases every other time I want to have flatbread. I’ll talk more about that in minute.

The dough for the flatbread base is a really simple dough and goes to together quickly.

 

 

Simply bloom the yeast in the water with the sugar, salt, and oil for a few minutes.

 

 

Then add the flour and 

 

 

 

 

stir until you get a shaggy dough. 

 

 

 

 

Dump the dough onto a floured board and knead for about 5 minutes. 

 

 

 

 

You really only need to knead until the dough becomes smooth.

 

 

 

Then transfer to an oiled bowl, cover and let rise in a warm place for about 30 minutes.

 

Preheat oven to 400°F.

 

 

Divide dough into 4 equal parts. 

 

 

 

If you are only using 2 of them today then wrap the other 2 in a layer of plastic wrap 

 

 

 

and then a layer of aluminum foil. Put in a labeled freezer bag and freeze for up to a couple of months. When you ready to use those take them out of the freezer early in the day and put in the fridge to thaw. Let sit on the counter at room temperature for an hour or so just before baking so they are at or close to room temperature. Then follow the directions for baking.

 

Roll the flatbread dough out into a thin rectangular shape.

 

 

Bake at 400°F for 15 to 20 minutes just until starting to brown.

You can top them or store in the fridge up to 3 days.

To make the roasted veggie topping heat oven to 450°F.

Slice a zucchini lengthwise then into slices about ½” thick. Slice mushrooms about the same thickness.

Toss the sliced zucchini and mushrooms with olive oil, Italian herb seasoning, salt and pepper.

 

 

 

 

Then place on a rimmed baking sheet and roast for 12 to 15 minutes or until tender.

 

 

 

 

Meanwhile slice the tomatoes in halves and toss with more olive oil, salt and pepper and let stand while veggies roast.

 

 

 

 

 

Slice green onions, keeping white and green parts separate.

 

 

 

 

When the veggies are almost finished melt butter in skillet and add the white parts of the onions, cook until softened. Add the garlic and cook for a few seconds until fragrant.

 

 

 

 

Add the flour, garlic powder, and remaining Italian Herb seasoning.

 

 

 

 

 

 

 

 

Cook and stir for 30 seconds then stir in water and cook until the mixture starts to thicken. 

 

 

 

 

 

 

 

Add the cream cheese and stir until melted through.

 

 

 

 

 

 

Taste and season as desired with salt and pepper. Turn off heat and set aside.

 

 

 

 

 

When the veggies are roasted transfer to a bowl add the tomatoes and stir to combine.

 

 

 

At this point I want to explain that while I am cooking both servings of the roasted veggie flatbread I am only making one flatbread the night I took the photos. I ate the other one a few nights later and assembled it then.

Place the flatbread bases on a rimmed baking sheet (I find cleanup much easier if I put these on a sheet of parchment paper)

 

 

Spread the garlic cream sauce over both flatbread crusts.

 

 

 

 

 

 

Top with the roasted veggies.

 

 

 

 

 

 

 

Top with shredded cheese.

 

 

 

 

 

Bake at 450°F for 5 minutes or until cheese is melted.

 

 

 

 

 Cut as desired and top with reserved sliced green onion tops.

Enjoy.

Since I normally cook every other night and eat leftovers on the other nights I thought I would mention that for this recipe I have found the best way to do that with this dish is to put the combined veggies in a container, the sauce in another container and refrigerate theme along with the flatbread base and cheese separately. Then assemble and bake when I want to eat it. It is much fresher and a better texture than reheating an assembled flatbread.

You can find a downloadable/printable version of the Flatbread Base recipe here.

You  can find a downloadable/printable version of the Roasted Veggie Flatbread  recipe here.

Flatbread Base

1 teaspoon dry active yeast

1 cup warm water

1 teaspoon kosher salt

½ teaspoon sugar

2 Tablespoons extra virgin olive oil

2 ½ cups all purpose flour

 

Stir together the yeast, water, salt, sugar and oil together and allow to sit for 5 to 10 minutes to allow the yeast to start working.

Add the flour and stir together with a spoon to form a shaggy dough.

Dump onto a floured work-surface and knead for about 5 minutes. You are really only looking for this to become a smooth dough.

Place in a greased bowl cover and allow to rise for 30 minutes.

Preheat oven to 400°F.

Divide dough into 4 equal parts.

To bake right away-

Roll on a floured surface to form a rectangle about 5” by 7” and bake for 15 to 20 minutes, just until starting to brown.

You can either add the toppings now or wrap these and fill up to 3 days later.

To freeze the dough for later- wrap in a layer of plastic wrap followed by a layer of aluminum foil.

Then place in a labeled freezer bag and freeze up to a couple of months.

To use thaw in the refrigerator then allow to come to room temperature. Then use the directions above to roll out and bake.

Roasted Veggie Flatbread

1 zucchini

4 ounces button mushrooms

4 ounces grape (or cherry) tomatoes

olive oil

1 Tablespoon Italian herb seasoning (divided)

1 Tablespoon butter

2 green onions

1 clove garlic, minced or grated

1 Tablespoon flour

1 teaspoon garlic powder

½ cup water

2 ounces cream cheese, softened

2 flatbread bases

½ cup shredded Mozzarella cheese

Preheat oven to 450°F.

Slice the zucchini in half lengthwise then into ½” slices. Slice the mushrooms about the same thickness.

Toss the sliced veggies with olive oil, 1 teaspoon Italian Herb Seasoning, and salt and pepper to taste.

Put the sliced veggie on a rimmed baking sheet and roast for 12 to 15 minutes until they start to soften and are starting to brown.

Meanwhile slice the tomatoes in half and add another drizzle of olive oil, salt and pepper and allow to marinate while veggies roast.

Slice the green onions keeping the green parts separate form the white parts.

When the veggies are almost done roasting melt the butter in skillet and add the sliced green onion whites. Cook until starting to become tender. Add the garlic and cook just until fragrant.

Add the flour, remaining Italian herb seasoning, and garlic powder, cook stirring for about 30 seconds.

Stir in the water and cook stirring until bubbly.

Add the cream cheese and stir until melted and combined.

Taste and season to taste with salt and pepper.

Remove from heat and set aside.

Once the veggies are cooked combine them with the tomatoes in a bowl.

Lace the flatbread bases on a baking sheet (I suggest putting them on parchment paper to make it easier to clean up)

Spread the garlic cream sauce over the bases evenly.

Add the roasted veggie/tomato mixture dividing between the two bases.

Top with the shredded cheese.

Bake at 450°F for 5 minutes or until the cheese is melted and everything is heated through.

Cut as desired.

Sprinkle reserved sliced green onion tops over finished flatbread.

Cook the Cookbook Project- week 10

 

After being basically stuck at home for a couple of weeks due to extremely cold weather I finally got to work on my Cook the Cookbook Project again this week.

So this week I decided to cook one of the winter menus from the Seasonal Specials chapter. I did get very lucky because I had already decided I was going to do one of the winter recipes, both are roast based, and it just happened that pork loin roasts were on sale at my grocery store when I could finally venture down there to get some supplies. I was lucky enough to pick up one big enough to divide so I have another roast in my freezer for later too. I really love roasts of all types and pork is one of my favorites.

So I would definitely call this menu a “Sunday Supper” since that would have been the day of the week my mom would have cooked something similar.

Roasts of all kinds were on our table often when I was growing up and I loved them then almost as much as now.

One thing about his menu I can say was it was labor intensive for sure. I actually ended up having to run my dishwasher 3 times the day I made this. I normally can get by with just once a day and on the rare occasions I run it twice its usually not packed. This day it was packed all three times!

So let’s talk about the menu items and what I thought about them.

Like I said already the star of the show this week was a pork roast. And although the seasonings were very basic (just salt and pepper) it was marvelous. I am looking forward to using all the leftovers in the weeks to come. I do need to get busy and get some of them into the freezer so I can use them for a while.

The same browned potatoes that were on the menu a while back made a repeat appearance. I do love them and my mom made them a lot when I was a kid.

This week the menu called for making a gravy from the drippings from the roast.

As a vegetable the menu called for a simple buttered cauliflower. I know a lot of people don’t care for cauliflower but I have always loved it although I normally eat it raw the last few years. I really need to think to cook it more often. The cookbook just called for adding some butter, salt, and pepper to it.

Of course there was a bread on the menu, this time a batch of batter buns. Now this is possibly only the second time I have ever made batter buns. I am not a huge fan of the texture of them so I rarely make them. At least they are relatively quick as yeast rolls go.

The item on the menu that I was most curious about was the salad dressing this week. On the menu it says “lettuce with Lorenzo Dressing” I was not familiar with this dressing so I was intrigued. It is pretty simple, you make a basic oil & vinegar dressing and add some chili sauce to it. I have to admit it was not my favorite part of the menu but it wasn’t bad. I think I am going to use some of it mixed with mayo to make a fry dipping sauce. I that will be excellent. It was really fun to run into a recipe I had never heard of before though.

For dessert the menu calls for applesauce and Chocolate Cream Drops. This was a cookie recipe I know I had never made before. I was surprised though at how familiar how they taste. I thinking that my mom must have made them from time to time. They were a fairly basic chocolate drop cookie with a chocolate frosting on them. They did contain sour cream as one of the ingredients and this is a bit different giving both a tangy flavor and an interesting texture. They were supposed to have nuts in them and I thought that I had some in the cabinet but when I went to get them to make the cookies there weren’t any. So whatever. They were still good cookies.

So what did I think of the menu this week? I have to say it’s one of my favorites so far. It did conjure up memories of all the roast dinners we ate while I was growing up. And the basics of meat and potatoes with bread almost always on the plate does take me back to childhood.

Other that the fact that I normally don’t do bread with dinner as often as in the menus in the book the thing that really stood out this week was the cooking time for the pork roast. They really did cook meat, especially pork a lot longer back in the day.

Jalapeno Popper Grilled Cheese Sandwich

 

This is another sandwich that you really want to save for a day when you just need to treat yourself, or someone close to you. This one is really rich and over the top, but soooo yummy.

I had some jalapeno peppers on hand and I wanted to do something different with them. I decided to put them into a grilled cheese sandwich. I went online and found a handful of recipes to gather some inspiration from and the result is this sandwich. Since I was pretty much stuck at home because of the weather I used what was in my fridge and cabinets.

So let’s talk about the recipe and how to create it. I do want to point out that the ingredient list is for each sandwich, so just scale it up for however many sandwiches you are making. Or make one and split it (which would probably be the more sane idea…..)

The first step is to char the jalapenos. Coat them in a bit of olive oil and put them on an oven safe pan and then under a broiler set on high. Depending on your oven they will probably need about 5 minutes per side. You want a fairly good char all the way around. Once they are well charred remove from the oven and cover so they can steam and soften. This will take about 5 minutes.

Also to prepare for sandwich making you will need to cook the bacon. Once cooked drain on a paper towel to absorb some of the grease.

 

Meanwhile slice the green onion and combine it with the cream cheese and garlic powder. Then spread this mixture on both slices of bread.

 

 

 

On one slice of bread top the cream cheese with most of the shredded cheese. Leave about 2 Tablespoons or so for later.

 

 

 

 

Top the cheese with the bacon.

 

 

 

 

 

By now the jalapenos. should be ready to cut in half lengthwise and scrape out the seeds and any ribs from the inside. Add the jalapeno halves on top of the bacon.

 

 

 

 

 

 

Top the peppers with the remaining cheese (this helps to “glue” the sandwich together)

 

 

 

 

 Melt 1 Tablespoon of butter in a preheated skillet and add the sandwich. Cook on
the first side over medium heat for about 5 minutes until the bread is nicely toasted.

 

 

 

Carefully flip the sandwich and cook on the second side until well toasted. You may need to add some more butter to the skillet when you flip the sandwich depending on how much the bread on the first side absorbed.

 

 

Slice and serve with you favorite sides.

Makes 1 (very large) sandwich.

You can find a downloadable/printable version of this recipe here.

Jalapeno Popper Grilled Cheese Sandwich

(per sandwich)

2 jalapeno peppers

1 Tablespoon olive oil

2 slices bacon

2 ounces cream cheese, softened

1 green onion

¼ teaspoon garlic powder

2 slices of bread (mine was sourdough)

¾ cup shredded cheese (I like to use a 4 cheese Mexican blend cheese)

Butter to cook sandwich in

Use the olive oil to coat the jalapeno peppers and char under the broiler for about 5 minutes per side. Cover and allow to sweat until softened, about 5 minutes.

Cook the bacon.

Slice green onion and combine with cream cheese and garlic powder.

Spread cream cheese mixture on one side of each slice of bread.

Top cream cheese with shredded cheese, reserving about 2 Tablespoons of the cheese.

Top shredded cheese with bacon.

Remove charred skins from peppers, cut in half and remove seeds and ribs.

Add peppers to sandwich on top of bacon.

Sprinkle with remaining cheese.

Melt about 1 Tablespoon of butter in skillet, add sandwich and cook over medium heat about 5 minutes until bread is well toasted.

Carefully flip sandwich, adding more butter to skillet if needed.

Cook on second side until well toasted and cheese is melted, about 5 minutes.

Enjoy.