Wednesday, September 4, 2013

Peach Basil Flatbread

This recipe for flatbread is super fast and super easy.  My little family has been eating flatbread "pizzas" once a week since I came across this recipe on Food Loves Writing.  The dough comes together in just a few minutes and in no time at all, a delicious dinner can be on the table.  I love a meal that comes together quickly, that everyone loves and taste amazing!  Like pizza, the combinations seem endless and awesome.  With peaches being in season, I decided to use some of the same toppings from one of my favorite pizzas that is topped with mozzarella and when pulled from the oven, topped with fresh sliced peaches, basil and a drizzle of reduced balsamic vinegar.  This meal is seriously so fast to make and seriously so good to eat!



Flatbread

2 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 1/2 tablespoons chopped fresh basil
3/4 cup water
1/4 cup olive oil

Place a pizza stone on the middle rack of the oven.  If you don't have one, just put in a baking sheet.  Preheat oven to 450 degrees F.

In a medium sized bowl combine the flour, baking powder, salt, and fresh basil.  Make a well in the center of the flour and add the water and olive oil.  Stir with a wooden spoon until the dough comes together.  Remove dough from the bowl and knead a few times to form a smooth round of dough.  Divide into two pieces.  Roll out each piece of dough on a piece of parchment paper until thin.  Brush dough with olive oil, top with fresh mozzarella and a sprinkle of good salt.  Bake flatbread until the edges are just golden in color, about 10 minutes.

Remove from flatbread from oven and top with fresh sliced peaches, basil and reduced balsamic vinegar (see recipe here).  Serve immediately.

*Last night I tried a fig jam, white cheddar, bacon and arugula combination that was amazing!  I also tried using all whole wheat flour and it totally worked with the addition of a little extra liquid, but next time I think I will use half whole wheat and half white. (I left the basil out of the dough for this combination.)

Recipe from Food Loves Writing

No comments:

Post a Comment