GRILLED GARDEN VEGGIE FLATBREADS
Grilled flatbread is a tasty way to put fresh garden vegetables to use. It's so versatile: Simply change up the vegetables and cheese to suit your family's taste. It also works well indoors, cooked on a grill pan with a lid. -Carly Curtin, Ellicott City, Maryland.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Grill flatbreads, covered, over indirect medium heat 2-3 minutes or until bottoms are lightly browned., Remove from grill. Brush grilled sides with oil; top with tomato and onion to within 1/2 in. of edges. In a small bowl, toss cheeses with basil and garlic powder; sprinkle over vegetables. Drizzle with vinegar; sprinkle with salt. Return to grill; cook, covered, 2-3 minutes longer or until cheese is melted. Cut into wedges.
Nutrition Facts : Calories 132 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 390mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
GRILLED FLATBREAD
Put flatbread on the grill while cooking other meats and veggies.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 5
Steps:
- Heat a grill or grill pan until hot. Place water in a medium bowl, and sprinkle yeast on top; stir to dissolve. Let sit until foamy, about 5 minutes. Add olive oil, flour, and salt; combine. Turn dough out onto a well-floured surface, and knead until smooth and elastic, 1 to 2 minutes. Place in a lightly oiled bowl, cover with plastic wrap, and let stand in a warm place for 30 minutes.
- Turn dough out onto a lightly floured surface. Divide into 4 equal pieces, and roll out each into a 1/8-inch-thick round. Lightly brush both sides of each round with olive oil, and place the rounds directly on the hot grill. Grill the flatbread until golden brown, about 2 minutes per side. Remove from grill, and season with salt.
FLATBREAD FOR PAN-GRILLED FLATBREAD WITH MUSHROOMS AND AUTUMN VEGETABLES
Use this flatbread recipe when making Bryan Sikora's Pan-Grilled Flatbread with Mushrooms and Autumn Vegetables.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 8 to 10 pieces
Number Of Ingredients 6
Steps:
- In a large bowl, mix together yeast and 3/4 cup water; let stand 5 minutes. Add remaining 1/2 cup water, flour, sugar, salt, and olive oil; mix until a dough is formed. Turn dough out onto a lightly floured work surface and knead until firm, about 5 minutes.
- Lightly oil a large bowl and add dough. Cover with plastic wrap and keep in a warm place; let rise until dough has doubled in size, about 2 hours.
- Divide dough into 8 to 10 two-ounce pieces. Roll each piece of dough out to an 1/8-inch-thick circle; cover dough with a clean towel. Heat griddle over high heat and lightly coat with olive oil. Working with one piece of dough at a time, uncover and add to griddle. Cook flatbread until bubbling and brown, 40 seconds to 1 minute, then turn and continue cooking 20 seconds more. Remove flatbread from heat; wipe griddle clean. Repeat process with remaining pieces of dough.
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