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.
No comments:
Post a Comment