Pizza Crust Chronicles: Flatbread

Pizza1

 

I can hardly believe that June has come and gone. The summer in Northern Michigan is fleeting and I’ve never been more certain to take advantage of each beautiful day. That means barbecues, swimming, wine tasting, camping, gardening & fresh-squeezed lemonade!

This simple grilled flatbread will become a staple this summer. Toppings will vary by season, but the simple five-minute naan is even tasty enough to eat by itself.

 

Flatbread Ingredients:

  • 3 cups organic all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • ½ tsp baking soda
  • 1 ½ tsp sugar
  • 1/3 cup plain unsweetened yogurt
  • 2/3 cup water
  • 2 tbsp vegetable oil

Toppings:

 

Processed with VSCOcam with g3 preset

Directions:

Slice about half of a large onion, and place in a pan on medium-low heat with a tbsp. of butter or oil. Be sure the onions don’t burn, but keep them on a low heat to break down the plant creating that perfect light sweetness.

Toss the asparagus in oil, with a little salt & pepper and place on the grill.

While keeping an eye on the onions and asparagus, combine the flatbread ingredients in a single bowl. The dough will be sticky, but do not add extra flour. Lightly dust a hard surface with flour and roll out the dough until about ½ inch thick.

Remove asparagus from the grill when tender and remove onions when they’ve reached a caramelized brown color, again being certain not to let them burn.

IMG_3893

Cook flatbread by using a large griddle or pan on very high heat. Lightly coat surface in sunflower oil and place flat bread on top, flipping after about 2 minutes.

Remove flatbread from heat and place on a baking sheet. Shake the bottle of Garlic Rosemary Sunflower Oil to get spices mixed together and coat the top of the flatbread.

Cover with caramelized onions, slice the asparagus in half and toss those on the flatbread as well. Generously cover the flatbread in crumbled goat cheese. Place the flatbread on the grill to warm back up, then serve!

Pizza2

As the seasons change, try mixing it up with local topping combinations like Strawberries, Basil & Leelanau Raclette or Summer Squash, Zucchini & Boss Mouse Montasio!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s