View allAll Photos Tagged flatbread
Photo by Connie Harclerode
Missouri Barn Live Fire Dinner with Craig Jones, Food Network's Grill Mayor and Owner of Savory Addictions Gourmet Nuts
From left to right, top to bottom:
Chicken, bacon, white onions, pineapple, mozzarella, olive oil, garlic;
Chicken, spinach, red peppers, mozzarella, olive oil, garlic;
Eggplant, portobello mushroom, mozzarella, olive oil, garlic;
Prosciutto, basil, asiago, tomato sauce;
Mozzarella, tomato sauce;
Chicken, mozzarella, tomato sauce.
Flatbread drizzled with olive oil before baking and topped with slivers of garlic and chopped rosemary.
Flatbread made from NYT's Mark Bittman recipe. See my review here: cantaloupealone.blogspot.com/2009/07/bittmans-flatbread.html
Whole Wheat Flatbread, Grilled Red Spring Onions, Sea Beans, and Cashew Cream, with Arugula and Golden Raisin Salad
FINALLY I have made something that involves yeast!! Maybe there's hope for Grandma's rolls yet... I have been craving rosemary flatbread since getting some at the market in Indiana... not going to be back there for a Saturday for a while so I had to do it myself. I found a recipe on marthastewart.com and decided to give it a go.
It took me three tries and an additional trip to the grocery store for new yeast to get it to activate. That's tricky stuff... I was so excited when I saw that my dough had doubled in just an hour - SO excited. It's the little things, I know! I tried a few with pepper, but like the salt and rosemary only the best. I do need to figure out how to get them a little thinner, but for a first try ... amazing!!