View allAll Photos Tagged flatbread
Crispy Flatbread, parsnip & Garlic puree, mushrooms and braised garlic with fried egg from Madison & Rayne. www.madisonandrayne.com
Photo by Cindy Kurman
The hot oven where this woman would bake the flatbread she's rolled out. In the bakehouse at Skansen, Stockholm's open-air museum and park. Down at this end of the demonstration there were some warm samples to taste.
Warm Flatbread
Cucumbers marinated in yoghurt, seasoned with dukkah and lemon. ($10)
Better Luck Tomorrow
Houston, Texas
(May 7, 2017)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Zhangjiagang, Jiangsu, China
I couldn’t boast enough about my hometown’s famed street food, tuolubing. The flaky flatbread came with two kinds of fillings, salt-and-pepper, and surprisingly, sugar and shepherd’s purse, a wild vegetable. Humble, down to earth, and yet with lingering flavors, perhaps it was a reflection of my hometown people’s character as well.
Boragó
Avenida Nueva Costanera 3467
Vitacura, Santiago, Chile
Rodolfo Guzmán, Chef/Owner
Dinner: À la Carte
March 18, 2014
filled with cheese and sausage, topped with cheese and homemade basil-garlic butter
blogged: themodernflower.blogspot.com/2014/09/bits-pieces-weekend-...
Caramelized Onions, mushrooms, chives, and a goodly sprinkle of black pepper on a gluten-free crust. It was so yummy. Finally found a gluten-free crust recipe that is truly tasty and crispy.
In a tiny kitchen in Beni Mellal a mother and daughter prepare flat bread for a lentil and chicken dish
The Ronald Reagan with mushroom, spinach, goat cheese, and sun dried tomatoes
At the Golen Lamb in Lebonan, Ohio
"The Golden Lamb is recognized as the oldest continuously operating business in the State of Ohio. On December 23, 1803, Jonas Seaman spent $4 for a license to operate a "house of Public Entertainment". The Golden Lamb got its name due to the fact that many early pioneers could not read, so giving a business a name that could be easily drawn and recognized, such as the Black Horse or Golden Lamb, was a necessity."
prosciutto & goat cheese flatbread
This combination of rich prosciutto, soft cheese and a crispy base is irresistible.
Photo by Marcus Nilsson March 2009
The Ingredients
Serves 4
* 1 lb. pizza dough
* 1 handful crumbled goat cheese
* sliced prosciutto
* fresh fava beans
* baby arugula
* extra-virgin olive oil
* sea salt and pepper
This combination of rich prosciutto, soft cheese and a crispy base is irresistible. Roll out pizza dough into 4 foot-long ovals. Using a pizza stone, bake dough in a 450°F oven for about five minutes, or until it's crisp and golden. Remove from oven and top with a handful of crumbled goat cheese, a few torn bits of prosciutto, several peeled, blanched fava beans and a bit of baby arugula. Finish with a drizzle of olive oil, a pinch of salt and plenty of pepper.
This is the third recipe from the April issue of Martha Stewart that I've made. I was going to do the flourless chocolate cake, but believe it or not the kids really were begging for plain old vanilla sheet cake with frosting that they could decorate.
So I fell back on plan-b and made the flatbreads. This was supposed to have a wild greens pesto, to go with it but instead the girls just chowed it down. Big hit!
Onion Flatbread can be a great meal, snack, or appetizer when topped with your favorite veggies.
Here's my recipe creation.
Tomatoes & Anchovies on Onion Flatbread
Recipe by Carmen Ortiz
Line baking tray with aluminum foil.
Place the flatbread on the tray.
Set oven to BROIL.
Combine in small bowl:
(Use just enough to coat your veggies)
olive oil
balsamic vinegar
basil leaves - dried
salt
pepper
Mix together.
Brush flatbread with some of the oil mixture.
Place tomatoes on flatbread.
Place anchovies down the center.
Drizzle some oil mixture over all.
Sprinkle with grated cheese.
Place tray in oven.
BROIL for a few minutes.
Watch it closely so it doesn't burn!!
Enjoy!