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.
