Posts Tagged ‘flatbread’

Unrecipe of the Week: Socca Pizza

March 25, 2013
The finished product

The finished product

I have already posted our recipe for Socca, a chickpea flour flatbread that is gluten free, high in protein and delicious. Tonight, I was looking for something low in carbs, crispy and full of vegetables. After a little thinking, I decided to use the Socca as a pizza crust, and top it with a hearty blend of tomatoes, artichokes and mushrooms. The result was a beautiful flatbread, brimming with flavor and surprisingly filling. As with any unrecipe, top it with whatever you are craving. Consider adding goat cheese, parmesan or a little shredded mozzarella. Toss on some finely sliced pepperoni or bacon if you are a meat lover. Use zucchini instead of artichokes, or even both. The possibilities are endless!

For the crust:

IMG_1528

Whisk together 1 cup of garbanzo flour, 1 teaspoon salt and 1 1/2 cups water. Allow the mixture to sit at room temperature for 20 minutes or up to a few hours.

Heat the oven to 450 degrees. Coat the bottom of a 12″ skillet with olive oil. Add a chopped shallot, and place in the hot oven until sizzling. You can also add the herbs of your choice at this stage.

Pour the batter over the shallots, and bake until the flatbread is crisp and brown, about 40 minutes. The flatbread will easily lift out of the pan when it is fully baked.

For the topping:

The topping

The topping

Saute 1 clove of garlic and about 6-8 sliced mushrooms until brown. Add a few chopped artichoke hearts ( canned or frozen) and lightly saute them. Season with salt, pepper, basil and oregano. Add 2 chopped plum tomatoes (or some crushed canned tomatoes) and cook until the tomatoes start to soften. If the mixture gets too dry, drizzle in a little more olive oil.

When the crust is done, spread the the mixture over it, leaving a rim all around. Sprinkle with chopped arugula, and enjoy!

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Unrecipe of the Week: Flatbread with Caramelized Onions and Goat Cheese

March 5, 2013

I had a big log of goat cheese in the refrigerator, leftover from last week’s mushroom and goat cheese tarts. Looking for something more creative than the expected goat cheese salad, I stumbled upon a photo from the Kitchn for Caramelized Onion and Goat Cheese Flatbread. I adapted their recipe slightly to suit my own taste and fit seamlessly into the rest of the meal.

These flatbreads are a savory, flavorful dish that can be served as an hors d’oeuvres, or a light meal. Chock full of earthy flavors, and creamy textures, they are sure to please all palettes. Even I, with my strong aversion to onions, and B with her aversion to anything that isn’t fried, or didn’t originally emanate from a box, gobbled these up. They are easy to make, and worth every second. I didn’t get a photo of the finished product, as they were gone before they left the kitchen.

This is as far as I got before the kitchen was filled with hungry people!

This is as far as I got before the kitchen was filled with hungry people!

Flatbread with Caramelized Onions and Goat Cheese:

Slice 2 sweet onions into thin pieces. Saute them in olive oil over medium or medium low heat until they soften and start to  brown, tossing occasionally. Season to taste with salt and pepper. This should take about 10-15 minutes.

Add a little brown sugar to the pan and continue to cook the onions, stirring to ensure that they don’t burn. Carefully add a little water to the pan, to keep things from sticking, and cook another 5 or 10 minutes until the onions have completely browned, but not burnt, and the liquid has evaporated.

Set the onion mixture aside until ready to assemble the flatbreads.

To assemble:

Lay out flatbreads on a baking sheet. Brush lightly with olive oil and sprinkle with salt. Spread some onion mixture on each of the flatbreads. Top with goat cheese. Sprinkle with fresh thyme leaves.

Bake in the oven at 400 degrees for about 7-10 minutes until they start to bubble. Cut into quarters and enjoy!!!


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