GRILLED FLATBREAD WITH RICOTTA CHEESE, FRESH TOMATOES, OREGANO AND ROASTED GARLIC OIL
Provided by Bobby Flay
Number Of Ingredients 7
Steps:
- Place oil and garlic in a blender and blend until smooth. Strain. Set aside. Flatten dough, brush liberally with olive oil and through on the grill. Grill on one side until golden brown. Turn over and spread with ricotta, tomatoes and basil. Remove and top with shaved parmesan and drizzle with garlic oil.;
GRILLED FLATBREAD WITH RICOTTA CHEESE, FRESH TOMATOES, OREGANO AND ROASTED GARLIC OIL
Provided by Bobby Flay
Categories appetizer
Time 5h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Roasted Garlic Oil:
- Place oil and garlic in a blender and blend until smooth. Strain.
- Flatbread:
- Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least an hour.
- Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then roll out as desired.
- Flatten flatbread dough, gently press into a large rectangle, brush liberally with olive oil, and throw on grill. Grill on both sides until golden brown. Spread 1 side with ricotta, sprinkle with salt and pepper, scatter tomatoes over, drizzle with Roasted Garlic Oil, and garnish with basil and more freshly ground black pepper. Serve immediately.
- Yield: 4 individual flatbreads or 1 large flatbread
GRILLED CHEESE & TOMATO FLATBREADS
This is a combination of grilled pizza and a cheesy flatbread recipe I discovered years ago. It's a great appetizer or main dish. -Tina Repak Mirilovich, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 flatbreads (12 servings each).
Number Of Ingredients 11
Steps:
- In a small bowl, beat the cream cheese, 1/3 cup Parmesan cheese, 1 tablespoon parsley, chives, garlic, thyme, salt and pepper until blended., Unroll pizza crust and cut in half. On a lightly floured surface, roll out each portion into a 12x6-in. rectangle; brush each side with oil. Grill, covered, over medium heat for 1-2 minutes or until bottoms are lightly browned. Remove from the grill. , Spread grilled sides with cheese mixture. Sprinkle with remaining Parmesan cheese; top with tomatoes. Return to the grill. Cover and cook for 2-3 minutes or until crust is lightly browned and cheese is melted, rotating halfway through cooking to ensure an evenly browned crust. Sprinkle with remaining parsley.
Nutrition Facts : Calories 99 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 196mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
FRESH TOMATO FLATBREAD
Looking for an easy appetizer or side? All you need are a can of refrigerated crescent rolls, fresh tomatoes, a sprinkle of cheese, olive oil and savory seasonings.
Provided by Taste of Home
Time 25m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Thinly slice the tomatoes; place on paper towels to drain. Unroll crescent dough; place on an ungreased baking sheet. Roll into a 14x10-in. rectangle; seal seams and perforations., Arrange tomatoes and onion over crust. In a small bowl, combine the oil, Italian seasoning, garlic, salt and pepper; brush over top. Sprinkle with cheese., Bake at 375° for 10-14 minutes or until lightly browned. Cut into squares.
Nutrition Facts : Calories 101 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 205mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
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