My crafting and family life journal

Caramelized Fennel & Goat Cheese Flatbread
fennel flatbread
Ingredients:
  • 1 batch spelt flatbread dough
  • 2 large fennel bulbs
  • coconut oil
  • sea salt
  • 4 Tbsp. fennel seeds
  • 4 Tbsp. maple syrup
  • 3 oz. soft goats cheese
  • 1 large bunch arugula
  • 1 Tbsp olive oil
  • juice of ½ lemon

Directions:

  1. Wash the fennel and remove fronds. Slice the bulb thinly on the vertical (from top to the bulb base).
  2. Heat  oil in a large skillet on medium-high heat. Place fennel slices on the pan, making sure that they all come into contact with the surface of the skillet (not overlapping). Sprinkle with sea salt. Do not stir or move the fennel for a few minutes, until golden on the bottom side. When all the pieces have browned, flip onto the uncooked side. When the underside has also browned, add a sprinkling of fennel seeds and 1/2 tablespoon of maple syrup, let cook for 1 minute. Toss to coat, remove fennel from pan and repeat until all the fennel is cooked. Season to taste.

To Assemble:

  1. Preheat to 350°F. Place a baking stone in the oven while it comes up to temperature.
  2. Roll out a desired portion of flatbread dough on a piece of parchment paper.
  3. Add caramelized fennel, and drops of goat’s cheese.
  4. Remove stone from oven and slide the parchment on top. Bake flatbread for approximately 30 minutes until the crust is golden and cheese has slightly browned.
  5. While the flatbread is baking, prepare the arugula for serving. Wash and spin dry. Drizzle with grapefruit-infused olive oil and lemon juice. Toss to coat. Season to taste.
  6. Remove flatbread from oven, let cool slightly and pile high with dressed arugula. Serve immediately.

Based on recipe from “My New Roots” blog

Friday Night Pizza

flat bread pizzaThis one is a family favorite. I am asked to make it every Friday night.

Ingredients:

  • 1 batch spelt flatbread dough
  • 6 sun dried tomato halves, sliced
  • 1/2 cup marinated artichoke hearts, sliced
  • 1 cup spinach, finely chopped (about 8 – 10 oz. of fresh)
  • 1/4 cup kalamata olives, quartered (I like the ones packed in olive oil and red vinegar)
  • 1 cup skim mozzarella, grated
  • 1/2 cup crumbled goat cheese

To Assemble:

  1. Preheat to 350°F. Place a baking stone in the oven while it comes up to temperature.
  2. Roll out a desired portion of flatbread dough on a piece of parchment paper.
  3. Sprinkle the mozzarella on the flatbread dough, top with tomatoes then evenly distribute the spinach.
  4. layer on the artichoke hearts and olives and top with the crumbled goat cheese.
  5. Remove stone from oven and slide the parchment on top. Bake flatbread for approximately 20 – 25 minutes until the crust is golden and cheese has slightly browned.

Other toppings worth trying

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Comments on: "My Favorite Flat-bread Toppings" (2)

  1. This looks amazing! Yummy!

    • Enjoy. I make up the flatbread dough in large quantities and freeze it in portion size packages. This allows for quick meals to made for drop in guests or when we cannot think of anything else to eat.

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