I don’t know about you, but I love bread. Sourdough, bagels, cheeseless pizza, baguettes…the list goes on. But my latest favorite is a flatbread.
I’ve always liked flatbread ~ those crispy, crunchy thin slices, often topped with a variety of seeds, and spread with a thin layer of margarine, tofutti, hummus or even just a bit of cucumber and seasoning salt.
Lately we’ve made our own flatbread ~ right on the grill or in the oven ~ using pizza dough!
Regular, whole wheat and gluten-free have all been tried and all been a success.
I was on vacation with my family a couple of weeks ago and my brother, mom, sister and I were all in the kitchen making dinner for everyone. It was a bit of a free-for-all as we all wanted something different, but my dad had picked up some dough so I went to work. My mom had quartered a few onions, seasoned them lightly with salt and pepper, and popped them onto a greased baking sheet while I rolled out the dough, brushed it with olive oil, and sprinkled it with kosher salt and dried rosemary. By the time the pizza was crisp, the onions were tender and a bit carmelized, so I broke off pieces, spread them on the crispy bread and then drizzled it all with some balsamic vinegar. It was wonderful!
Just weeks before, I had hosted company and made an alternative version using other fresh produce I had in my home for a different yet delicious flatbread.
To make Flatbread first you need:
1 yellow squash, ends cut off
1 zucchini, ends cut off
1 small yellow onion
1.5 TBSP olive oil
1.5 TBSP truffle oil
Kosher salt
Balsamic glaze (you can find it in some gourmet markets or go without)
In a sautee pan, heat the olive oil and then add the onions to sweat. You want to leave them in there, stirring occasionally, until they become a bit translucent. Cut the squash and zucchini into quarters the long way, and then thinly slice in the opposite direction, and add them to the pan, stirring occasionally, covering in between so that the vegetables cook more quickly. As they soften, add a pinch of kosher salt and the truffle oil, and continue to stir until tender.
In the meantime, turn on your grill! Yes ~ you’re grill! It adds such great flavor to the flatbread. Take some pizza dough, about half a ball/pie’s worth, roll it out to 1/2 inch thick and brush with olive oil. Then throw it on the grill, oil side down, for 5 minutes. You’ll love to watch how it bubbles!
When you flip the dough, top it with the sauteed vegetables and grill for another 5 minutes (if the veggies can stand to be cooked a drop more, keep the cover to the grill closed. Remove from the heat and drizzle with the balsamic glaze or the reduction you’ve made and voila!
This flatbread was literally devoured by 5 of us ~ just crumbs were left. Even if we had just topped it with some roasted tomatoes and fresh basil would have been fabulous too.
What would you put on your flatbread?
About Yonni
This sounds delicious! I might have to make this soon with some homemade hummus. Yum!
I’ve grown my own chill peppers this year Carrie and they are just ripe for picking about now so ‘Ill be having a go and scattering some over the flatbreads with plenty of garlic oil drizzled over … yum :-)
I love making homemade foods. I was always full in appetite when I ate outside than eating foods that I created.
The rosemary and onions sound good– I’d like to add olives to that. The only baked goods I’ve made since going gluten-free have been for my kids, and I realize it’s time to make more, mainly so they can have their old favorites, though I’ll try some gluten-free baking for me. I think I will brush off my old pizza dough recipe for them and see what I can come up with for me. I like to use half white whole wheat flour. Adds some whole grain without affecting the texture too much.
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adding olives sounds lovely Mary. I haven’t actually tried this flatbread yet but I must do… and get some nice healthy topping on.