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Sunday, September 27 2015

ingredients
1 1/4   cups   warm water (105 degrees F to 115 degrees F)
2    tablespoons   olive oil
1    package  active dry yeast
1    teaspoon   sugar
3 1/4 - 3 1/2   cups   all-purpose flour
1    teaspoon   salt
    Cornmeal
    Toppers (see below; each recipe makes enough to top 1 flatbread)
directions
In a medium bowl, combine the warm water, olive oil, yeast and sugar. Stir to dissolve yeast. Let stand about 10 minutes or until foamy.
Meanwhile, in a large bowl, combine 2 3/4 cups of the flour and the salt. Stir yeast mixture into flour mixture until combined. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a soft dough that is smooth and elastic (3 to 5 minutes).
Place dough in an oiled bowl, turning once to grease surface of dough. Cover bowl with plastic wrap and let rise in a warm place until double in size (45 to 60 minutes).
Punch down dough. Turn out dough onto a lightly floured surface. Divide dough into nine equal portions. Cover and let rest for 10 minutes. Roll each portion into a 4-inch oval. (Cover remaining dough while working so it does not dry out.)
Sprinkle a baking sheet with cornmeal. Place three of the ovals, on the prepared baking sheet. Top each oval with a desired topper. Bake in a 450 degrees oven about 10 minutes or until golden. Repeat with the remaining dough ovals.
Variation
Balsamic-Cremini-Goat Cheese Topper:
In a medium skillet, heat 2 teaspoons vegetable oil over medium heat. Add 1/2 cup sliced cremini mushrooms; cook until nearly tender. Add 1 tablespoon balsamic vinegar; continue cooking until liquid evaporates and mushrooms are tender. Spread mushrooms over a dough oval. Sprinkle with 2 tablespoons crumbled goat cheese and 1/2 teaspoon fresh thyme leaves. Just before serving, drizzle with 1 teaspoon balsamic vinegar.

PER FLATBREAD: 367 cal., 18 g total fat (5 g sat. fat), 15 mg chol., 315 mg sodium, 41 g carbo., 2 g fiber, 10 g pro.

Variation
Barbecue Chicken Topper:
Spread 2 tablespoons bottled barbecue sauce on a dough oval. Top with 1/4 cup shredded cooked chicken and 1 tablespoon chopped green sweet pepper. Sprinkle with 2 tablespoons shredded Monterey Jack cheese.

PER FLATBREAD: 370 cal., 10 g total fat (4 g sat. fat), 44 mg chol., 717 mg sodium, 49 g carbo., 2 g fiber, 19 g pro.

Variation
Thai Peanut-Chicken Topper:
In a small bowl, combine 1/4 cup shredded cooked chicken, 2 tablespoons bottled peanut sauce, and 1 tablespoon shredded carrot. Spoon over a dough oval. Sprinkle with 1 green onion, bias sliced.

PER FLATBREAD: 356 cal., 10 g total fat (2 g sat. fat), 31 mg chol., 698 mg sodium, 46 g carbo., 4 g fiber, 18 g pro.

Variation
Sweet Potato-Sage Topper:
Brush a dough oval with 2 teaspoons olive oil. Top with 5 or 6 thin slices sweet potato, 2 teaspoons snipped fresh sage, and 2 teaspoons maple syrup. Sprinkle 1 tablespoon crumbled, cooked pancetta over. If desired, sprinkle with sea salt and ground black pepper.

PER FLATBREAD: 396 cal., 17 g total fat (3 g sat. fat), 10 mg chol., 542 mg sodium, 53 g carbo., 3 g fiber, 8 g pro.

Variation
Grape-Pistachio Topper:
Spread 2 tablespoons bottled chutney on a dough oval. Top with 10 seedless red grapes, halved, and 1 tablespoon coarsely chopped pistachios.

PER FLATBREAD: 360 cal., 7 g total fat (1 g sat. fat), 0 mg chol., 523 mg sodium, 66 g carbo., 3 g fiber, 7 g pro.

Variation
Sausage-Green Olive Topper:
Spread 2 tablespoons purchased pizza sauce on a dough oval. Top with 2 tablespoons cooked Italian sausage and 1 tablespoon sliced green olives. Sprinkle with 2 tablespoons shredded mozzarella cheese.

PER FLATBREAD: 321 cal., 12 g total fat (4 g sat. fat), 17 mg chol., 728 mg sodium, 41 g carbo., 2 g fiber, 12 g pro.

Variation
Rosemary-Potato Topper:
Sprinkle a dough oval with 2 tablespoons shredded raclette or Gruyere cheese. Top with 5 or 6 slices cooked red-skin potato. Sprinkle with 1/2 teaspoon snipped fresh rosemary, dash sea salt, and a few grinds black pepper. Drizzle with 1 to 2 teaspoons olive oil.

PER FLATBREAD: 334 cal., 13 g total fat (4 g sat. fat), 18 mg chol., 419 mg sodium, 42 g carbo., 2 g fiber, 11 g pro.

Variation
Blue Cheese-Pear Topper:
In a medium skillet, heat 1 tablespoon vegetable oil over medium-low heat. Add 1/2 cup thinly sliced sweet onion; cook until tender and golden. Spread onions on a dough oval. Top with 5 or 6 thin slices pear and sprinkle with 2 tablespoons crumbled blue cheese.

PER FLATBREAD: 438 cal., 22 g total fat (5 g sat. fat), 13 mg chol., 500 mg sodium, 51 g carbo., 4 g fiber, 10 g pro.

Variation
Apple-Bacon Topper:
Top a dough oval with 5 or 6 thin slices apple. Sprinkle with 1 slice crumbled, crisp-cooked bacon. Drizzle with 2 teaspoons maple syrup. If desired, sprinkle with 2 tablespoons shredded white cheddar cheese.

PER FLATBREAD: 298 cal., 7 g total fat (2 g sat. fat), 9 mg chol., 447 mg sodium, 51 g carbo., 2 g fiber, 8 g pro.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 202, Fat, total (g) 4, chol. (mg) 0, sat. fat (g) 0, carb. (g) 37, fiber (g) 1, pro. (g) 5, sodium (mg) 261, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 07:58 am   |  Permalink   |  0 Comments  |  Email
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