Truffle Asiago Flat Bread Pizza Recipes

TRUFFLE ASIAGO FLAT BREAD PIZZA

Steps:

• Preheat oven to 350 degrees.
• Add small amount of Rosemary to each Flat bread and lightly coat with Olive Oil.
• Cover with cheese leaving about a half inch from the edge of the Flat bread.
• Lightly drizzle with Truffle Oil and place in the oven for 10-15 minutes or until all cheese has melted.
• For a little twist add some prosciutto or your other favorite before cooking.

FLAT BREAD PIZZA

Steps:

• Preheat the oven to 200°C/400°F.
• Spread the pesto over the flat bread.
• Thinly slice the courgette/zucchini. I use a mandoline to get thin even slices.
• Thinly slice the eggplant. It doesn't need to be peeled or salted.
• Thinly slice the mushroom.
• Slice the mozzarella.
• Spread the courgette slices evenly over the top of the bread. Add the eggplant and mushroom. Dots the slices of Mozzarella over the top of the vegetables. Add a grind of black pepper.
• Bake until the cheese is golden and bubbled (about 10 mins). The vegetables will cook in this time and the edges of the bread will become very crispy.
• Serve with a green salad for a very filling meal.
• Variations:
• My favourite spread is a coriander and chilli pesto. You can also use black olive paste (tapenade), sun dried tomato pesto or hummus. Pizza or tomato sauce is too wet.
• Other toppings: red pepper, green pepper, onion (put that on top of the cheese to that it roasts), olives, capers, anchovies, salami, pepperoni, ham -- You get the picture.

TAJIK NON (FLAT BREAD WITH SHALLOTS)

Steps:

• Place 1/2 cup warm water in a large bowl, stir in sugar, then sprinkle on yeast and stir to dissolve. Set aside.
• Place yogurt and one cup water in a saucepan, stir to mix, then place over medium heat, stirring occasionally, until lukewarm.
• Add the yogurt mixture to the yeast and water mixture and stir. Add the whole wheat flour one cup at a time, stirring in one direction only as you add the flour then stir for about one minute in the same direction to activate the gluten. Let this sponge stand, covered, for 10 minutes or for as long as 2 hours.
• Sprinkle 1 tablespoon salt over the sponge, then stir in unbleached flour one cup at a time until dough is too stiff to stir. Turn it out onto a lightly floured surface and knead for 10 minutes, until the dough becomes smooth and elastic, incorporating more unbleached flour as necessary to prevent dough from sticking.
• Rinse out, wipe and lightly oil your bread bowl. Add the dough, cover with plastic wrap, and let rise until doubled in volume, approximately 1 1/2 hours.
• Position a rack in the top third of your oven. Arrange unglazed quarry tiles on it, leaving a 1-inch gap between tiles and the oven walls (to allow air to circulate). (Alternatively place a baking stone or baking sheets on the rack).
• Preheat the oven to 500 degrees F. Gently punch down the dough and turn out onto a lightly floured surface and let rest, covered, for 10 minutes.
• Place shallots and remaining salt beside your work surface, together with a bowl of lukewarm water. Divide dough into 8 equal pieces. Using lightly floured hands, press each piece into a 4-inch round.
• Work with one round at a time, leaving the others covered at the back of your work surface. Working on a lightly floured surface, roll out to a 6-inch round.
• With a fork or bread stamp, or the edge of a wire whisk, stamp a 1 1/2-inch diameter circle at the center of the bread thoroughly, to flatten and pierce it (to prevent it from rising). Sprinkle onto the center approximately 1/2 teaspoon chopped shallot, a pinch of salt, and a sprinkle of water.
• Quickly roll out and prepare one, two, or three more breads (depending on the size of your oven), then transfer prepared breads to the hot tiles, stone, or baking sheets.
• Begin shaping your next breads as the first batch is baking. Let bake for approximately 7-8 minutes, or until lightly golden.
• Use a long-handled peel (or spatula) to remove from the oven. Place on a rack to cool, then stack and wrap loosely in a cotton cloth to keep soft and warm. Shape and bake remaining breads in the same way.

STROMBOLI AND PIZZA DOUGH

Steps:

• Add ingredients in the order given in a bread machine and use the dough cycle or --.
• Mix in a large bowl until all ingredients are wetted, cover and let rest 5 minutes.
• Knead for 5 minutes by hand using a minimum of flour and place in a straight sided container that has been oiled and cover.
• After 20 minutes, tip dough onto a lightly oiled counter and stretch into a rectangle. Fold the top down and the bottom up letter-style and do the same side to side. Replace into the container and cover.
• After the dough has risen to twice it's volume, tip the dough onto a lightly floured counter and cover with oiled plastic wrap.
• For stromboli:.
• Roll the dough into a rectangle, 16 inches wide, by 11 1/4 inch tall. Place ingredients of choice (hard salami, ham, roast beef, provolone, mozzarella, onions, or roasted peppers) and roll into a log, sealing the tube well with seam on side.
• Preheat oven to 350 F while the dough rises (45 minutes to 1 hour). Brush with egg and water or egg white and water glaze, score the dough with several shallow slashes and bake for 45 minutes or until interior temperature is 185 to 200°F.
• For Pizza:.
• Divide the dough into 2 equal pieces and stretch into a 10" disk. If the dough shrinks after stretching, wait 5 minutes and stretch some more.
• Preheat (preferably with a pizza stone) to 500°F Cover dough with toppings (I like drained canned crushed tomatoes as a sauce) and let rise for 20 minutes.
• Bake for 4 minutes. Turn the pizza for even cooking and bake until the dough is browned some, and the cheese is bubbly (about 3-4 more minutes).

QUICK BREAD PIZZA

Steps:

• Combine tomatoes, basil, garlic, pepper and salt. Reserve.
• FOR THE CRUST: Combine flours with cornmeal, sugar, rosemary, salt, baking powder and baking soda. Stir together well. Combine yogurt with oil. Pour over dry ingredients and knead dough lightly into ball. Brush 15 x 10-inch baking dish lightly with oil. Press dough evenly into pan.
• Sprinkle half of mozzarella over dough. Drain tomato mixture and spread over cheese. Sprinkle with remaining mozzarella and Parmesan.
• Bake in preheated 400°F oven for 20 to 25 minutes, or until pizza is puffed and cheese is lightly browned. Cut into squares.
• Makes 8 servings.
• Bonnie Stern Simply HeartSmart Cooking.

HEALTHY FLAT BREAD PIZZA

Steps:

• Preheat oven to 350'. Place Flat Out bread on cookie sheet and spray lightly with olive oil cooking spray. Place in oven for 5 minutes, just to crisp up the flat out. Remove from oven and turn over flat bread. Spread the pesto on the Flat Out, and top with the toppings of your choice. I personally love the mushrooms, roasted red peppers, spinach onion and tomato combo. Sprinkle 1/4 cup of gargonzola cheese over toppings. Bake in 350' oven for about 10 minutes or until toppings are hot. Watch to make sure the Flat Out does not burn. Slice and enjoy!

FLAT BREAD PIZZA

Steps:

• grease pan
• preheat oven 350 degrees.
• grease a cake pan
• put two tortillas in the bottom of the pan.
• then use some pizza sauce on top of the tortillas.
• then put your choice of meat on the top of the pizza sauce.
• next put mushroom and vegetables on top of the meat.
• then the cheese
• then two more tortillas on top of that.
• then repeat as desired
• then the final topping is the cheese on the top.