Friday, March 18, 2016

Friday Flatbreads

Friday. The work week is over. The wine is chilling. My chef is at work, meaning I am left to fend for myself this evening. After a long day in the office I often don't feel like cooking a big huge meal when I get home, and living in a rural area limits my options for a quick meal. That's where Flatout Flatbreads come in. 

Usually when we make pizza at the Little Lake House we break out the Kitchenaid and make dough the old fashioned way. Tonight, however, I'm cooking just for me, and cheating just a little bit by using the flatbreads. 

Because I like to shake things up a bit, I won't be using the usual pizza toppings. The bottle of white Merlot chilling in the fridge calls for something a little lighter that won't weigh down the thin and crispy flatbread crust. I want something that will compliment the wine, taste fantastic, but be easy to pull off. Few things in life taste better than perfectly caramelized onions. I prefer Vidalia or red onions for caramelizing. They have a higher sugar content and become so sweet and tender they are irresistible. 

To get things started, I am going to caramelize a large red onion that's been cut into slivers. Cutting the onion was fun itself- I broke out the brand new ceramic chef's knife and I must say, I am sold! It cut the onion effortlessly and nothing stuck to the blade. Cooked slowly in a heavy skillet with a pinch of salt and a little bit of butter until golden brown, I'll add a couple cloves of minced garlic for the last 5 to 10 minutes. I don't want to overcook the garlic- it gets very bitter. Spoon the onions into a bowl and set aside.

Melt another tablespoon or so of butter in the same skillet and add a handful or two of sliced mushrooms (depending on how many pizzas you plan on making) and saute them until golden brown. Mushrooms are a great accompaniment to the caramelized onions. They soak up a little of the buttery sweet drippings in the pan and if left to become golden brown before turning, they take on a whole new savory dimension. Once the mushrooms are cooked, set aside to cool.

We love all kinds of sausage and charcuterie around here, with sopressata and salami being the big favorites. Artisan sausages are easy to find and in any price range but I find cotto salami or Genoa salami to be the best choice for this pizza. I always ask the deli clerk to slice it as thin as possible. Cut several slices of salami into strips, again, using the amount you need for the number of pizzas you are making. It's super easy- roll the slices up like a cigar and slice using that awesome knife, separate the slivers with your fingers.

Lay a flatbread on a pizza stone or baking sheet. Brush evenly with olive oil. This is also a great way to use infused oils or others such as pumpkin seed oil. You can get a huge variety of flavors just by switching up the oil. I used the leftover butter from the sauteed mushrooms with a touch of oil added to be sure I had enough. Over the oil, scatter shredded mozzarella cheese, using a little lighter hand than if you were making traditional red-sauced pizza. Sprinkle the caramelized onions, mushrooms and slivered salami over. Give each pizza a couple grinds of fresh ground black pepper and a little drizzle of olive oil on top. Pop in a 425-450 degree oven and bake about 10 minutes until bubbling and brown and crispy on the edges. Keep an eye on them- remember, you aren't baking raw dough here so they finish a LOT faster!

Remove from oven and let rest a couple minutes. Top with chopped fresh herbs or fresh baby greens if you like. Cut each flatbread into pieces and enjoy with that chilled bottle of wine!

Now, wasn't that easy? There is almost no excuse for greasy deep fried drive thru food when you can get dinner together with only a handful of ingredients and in the oven in minutes. Can't find Flatout Flatbreads? I can't always get them either, so I often substitute large flour tortillas. Sometimes I use traditional tomato sauce and all the regular pizza toppings. Remember- use what you have on hand, and use what you like to make it yours. 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

1 comment:

  1. We've never tried these before! Always looking for a quick dinner idea, especially for Sundays after I get home for work.