Cheese Crusted Flat Bread Recipes

GARLIC-CHEESE FLAT BREAD

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 10x15-inch baking sheet.
• Press dough on to prepared baking sheet. Combine butter, garlic, and basil in a small bowl; drizzle over dough. Sprinkle with Cheddar cheese, Romano cheese, and Parmesan cheese.
• Bake in preheated oven until crisp, 10 to 12 minutes. Cut into squares and serve warm.

GARLIC CHEESE FLATBREAD

Steps:

• In a cup or small bowl, sprinkle yeast over the surface of the lukewarm water. Let stand for 5 to 10 minutes to dissolve.
• In a large bowl, stir together the flour, salt and sugar. Pour in the yeast mixture along with the olive oil. Beat with a sturdy spoon until dough is stiff enough to pull away from the sides of the bowl. Cover, and set aside until doubled in size, about 35 minutes.
• Remove the dough from the bowl and knead briefly on a floured surface. Roll the dough out to 1/4 to 1/2 inch thickness or to the size of your baking sheet. Place on a greased baking sheet and spread butter over the top. Sprinkle with garlic powder, Parmesan cheese and mozzarella cheese. Let rest while you preheat the oven to 350 degrees F (175 degrees C).
• Bake for 20 minutes in the preheated oven, until golden brown and cheese is bubbly. Serve warm.

GINA'S CHEESY FLAT BREAD

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl fold together the goat cheese, cream cheese, garlic and herbs. Season with a pinch of salt and pepper.
• Line a sheet tray with parchment paper and lightly flour a work surface. With a rolling pin, roll the dough into an oval shape that fits a half sheet tray and lay out on the parchment paper.
• Spread dough with the goat cheese mixture, leaving a 1/2-inch edge. Arrange the red onion in a row, overlapping slightly. Repeat with the zucchini.
• Brush the red onion, zucchini, and crust with olive oil. Sprinkle with red pepper flakes, salt and pepper, to taste, and the Parmesan. Bake in the oven for 25 minutes.
• Remove from oven and using a pizza cutter, slice into thin strips for serving.

CHEESE-CRUSTED FLAT BREAD

Steps:

• In large bowl, combine 2 cups flour, sugar, salt and yeast mix well. In small saucepan, combine milk, water and 2 tablespoons butter. Heat until very warm (120 to 130°F.). Add warm liquid to flour mixture mix well. Stir in remaining 1/2 to 1 cup flour to form a stiff dough.On lightly floured surface, knead dough until smooth, about 5 minutes. Place dough in greased bowl. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.Grease two 9-inch round cake or pie pans. Divide dough in half press each half in greased pan. In small bowl, combine 1/4 cup butter, onion, oregano, paprika, garlic salt and celery seed mix well. Spread mixture over dough. Prick tops generously with fork. Sprinkle evenly with cheese. Cover let rise in warm place until light and doubled in size, 30 to 45 minutes.Heat oven to 375°F. Uncover dough. Bake 20 to 25 minutes or until golden brown. Serve warm. HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving: Calories 160 Protein 5g Carbohydrate 20g Fat 7g Sodium 260mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHEESY FLATBREAD

Steps:

• In bowl, combine water, egg whites, salt, sugar and yeast. Using wooden spoon, stir in 2 cups (500 mL) of the flour, cheese and thyme; beat until smooth. Add enough of the remaining flour to form soft dough. Turn out onto lightly floured surface; knead several times to form ball. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise for 45 minutes.
• Punch down dough and turn out onto lightly floured surface; divide into 4 portions. Roll out each portion into 1/8-inch (3 mm) thick circle or oval. Place on lightly greased baking sheets; prick all over with fork. Brush lightly with water; sprinkle with poppy and sesame seeds.
• Bake in 400°F (200°C) oven for 10 to 15 minutes or until golden brown. Transfer to racks and let cool. Break into shards. (Flatbread can be stored at room temperature in airtight container for up to 3 days.).