Thursday, February 28 2013, 02:16 PM MST
Mixed Grain Flatbread with Roasted Vegetables and Feta
As Aired On February 28, 2013
Recipe Courtesy of Chef Victoria Topham, Pinon Market and Cafe
This recipe is an easy and healthy way to offer a light, fresh alternative to regular pizza. The crust uses oats, oat bran, whole & unbleached white flours yielding a nice chewy crust that compliments the roasted vegetable topping. The recipe uses a pizza stone but it is not necessary equipment for turning out a delicious flatbread crust.
1 ½ C Boiling water
2 T Good Quality Olive Oil
¼ C Rolled Oats
¼ C Oatbran
1 C Whole Wheat Flour
1 ¾ - 2 C Unbleached Flour
1 T Instant Yeast
1 T Honey
1 t Salt
4 C Grape Tomatoes
1ea Zucchini, chopped into ½” cubes
1 ea Yellow Squash, chopped into ½” cubes
½ ea Yellow Onion, chopped into ½” cubes
2 cloves Garlic, minced
Pinch Red Pepper Flakes
3 T Olive Oil, or use pan spray / plus additional for sprinkling on crust
Salt and freshly ground black pepper
1 ½C Fresh Mozzarella or Feta Cheese, crumbled
¼ C Fresh Basil and Parsley, sliced thin
1.) Prepare the flatbread dough: Mix boiling water, oats and oat bran together in the bowl of processor. Let sit 15 – 20 minutes until oats have softened. Add 1 C unbleached flour, wheat flour, honey, olive oil,yeast and salt and process lightly to combine. Continue processing until a rough ball forms (30 seconds). Let the dough rest for 10 minutes. Process 30 seconds longer adding remaining 1 C unbleached flour, a little at a time, until dough no longer sticks to food processor blades. Turn dough out onto a lightly floured counter and knead until smooth. Place dough into a lightly pan-sprayed bowl. Lightly spray top of dough and cover with plastic film. Let rise until doubled in size (1 hour).
2.) Prepare toppings: Preheat oven to 375 degrees. Toss prepared vegetables together with minced garlic, crushed red pepper and olive oil. Season with salt and pepper. Place vegetables in a single layer on a rimmed baking sheet and roast until vegetable edges are crispy and browned (30 – 40 minutes). Take care not to overcook or your topping will become soggy. Set aside.
3.) Prepare flatbread doughs: Increase oven temperature to 500 degrees. Place baking stone on center rack of oven. Let heat for 20 -30 minutes.
4.) Turn dough out onto a lightly floured countertop. Divide dough into 4 equal portions. Working with one portion of dough at a time, roll dough into a 9” circle. Transfer dough to a parchment lined inverted baking sheet.
5.) Sprinkle flatbread with olive oil and scatter ¼ vegetable mixture on top. Top with ¼ of the crumbled cheese.
6.) Carefully transfer the flatbread to the heated pizza stone. Use the parchment to slide the prepared flatbread onto the hot stone. Bake until the edges are crisp and the bottom of the flatbread is browned nicely (10-12 minutes).
7.) Remove flatbread from oven and sprinkle with chopped fresh herbs, salt and pepper. Let the stone reheat for 5 minutes before proceeding with the remaining flatbreads.
(Copyright 2013 Sinclair Broadcasting Group.)