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Because nothing is better than great food... except enjoying it with someone special!

OUR RECENT RECIPES:

Roasted Pepper Flatbread

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This is inspired by a flatbread appetizer we had at one of our favorite restaurants. We really have no idea how they did it, but it was so good we had to come home and create our own version. Voila, our Roasted Pepper Flatbread!

What you'll need:
-2 small balls of pizza dough
-1/2 onion
-1/4 red pepper, sliced thin
-1/4 green pepper, sliced thin
-3 mushrooms, sliced
-20-30 basil leaves
-1 clove garlic
-2 tbsp. olive oil (at least)
-1 tbsp. butter
-1/2 cup ricotta cheese
-1/8 cup grated parmesan
-1 cup shredded mozzarella
-1 tsp. red pepper flakes
-a pinch of sugar
-1 tbsp. corn meal
-flour as needed to roll out dough
-cracked pepper and sea salt for taste


What to do:

Preheat oven to 425ºF. Place sliced peppers on roasting pan, drizzle with some olive oil and roast for 30 minutes.

Meanwhile, melt butter in a frying pan over low heat. Add onions, a pinch of sugar and a pinch of salt while cooking over low heat for at least 20 minutes or until onions have caramelized.

Combine basil leaves, 1 tbsp. olive oil, parmesan and garlic clove in a food processor. Add ricotta cheese and puree.

Roll out balls of pizza dough as thin as possible. Sprinkle corn meal over pizza stone or baking sheet, place dough and bake at 425ºF for 12-15 minutes, or until slightly browning.

Spread ricotta pesto mixture on each flatbread as thick or as thin as you like. Layer mozzarella, roasted peppers, mushrooms, caramelized onions, red pepper flakes, salt and pepper. Bake for an additional 8-10 minutes or until cheese melts.

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