Flat bread is one of those things that you can whip up in no time for a quick meal! All it takes is a little advance planning and using herbs, fruits and veggies in season.
Purchase Naan flatbread from any grocery store. Then brush the bread with garlic olive oil. Set unto a pizza stone in a preheated 425 degree oven and bake until golden, take out and flip so the bottom is now the top on a large bread board. Brush again with garlic olive oil. Put desired toppings on (careful not to pile too high) and set back on pizza stone and bake until golden and cheese is melted. The combos are limitless. Use any cheese you want and experiment with fruits, meats and vegetables for a great tasting dish. There is nothing faster and easier to make in under 15 minutes or less. Naan bread freezes wonderfully, keep it ready for those unexpected guests, busy schedules or when you need a break from making a big meal.
Flatbreads can also be placed directly on the grill. Just set on a oiled piece of tin foil and bake the same way you do in an oven. Cook about 8 minutes. Just watch the bread closely as they can burn easily if not attended to. A pancake spatula makes easy on and off while preparing the breads.
Peach, Basil, Mozzarella
Layer with thinly sliced fresh mozzarella and thinly sliced white and yellow peaches. Bake 4-8 minutes or until cheese is melted and bubbly. Remove from oven, sprinkle with chopped basil, balsamic vinegar ( I use flavored balsamic such as fig, lemongrass, lemon). For another taste add slices of prusciotto or pepperoni to the flatbread.
Caramelized Onion, Apple and Brie
1-2 apples cut into thin slices, I prefer Honeycrsip
3/4 cup cubed Brie cheese (rind removal is optional)
Spread caramelized onions on oiled flatbread. Layer slices of apple, tucking some slices under Brie. Bake around 10 minutes or until cheese is softly melted, just barely.
Italian Sausage, Mozzarella
Place an even layer of precooked Italian sausage on bread, add a few mushrooms and mozzarella cheese, can use shredded or fresh. Bake until cheese is melted and bubbles.
2 large sweet onions
2 Tbsp butter
2 Tbsp Balsamic vinegar
salt and pepper to taste
In a cast iron or larger skillet, melt butter on low to medium low heat. Slice the onions thinkly and add them to the skillet. Stir in Balsamic vinegar and 1-2 Tbsp brown sugar. Turn heat to low and cook onions until very soft and there is no liquid in the pan, about 15-20 minutes.
Garlic, Tomato, Spinach
Garlic Roasted Tomatoes (see recipe below)
2 pints cherry tomatoes halved
3 garlic cloves minced
2 teaspoons dried Italian seasoning
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
2 tablespoons olive oil (plus more for storage)
4 Flatbreads (for 2 just divide recipe in half)
3-4 cups mozzarella cheese shredded
2 cups spinach
2 tablespoon olive oil
3 cloves garlic minced
fresh basil for garnish
Garlic roasted tomatoes
Preheat oven to 300 degrees
In a large mixing bowl add the cherry tomatoes, garlic, Italian seasoning, olive oil, salt and pepper. Mix gently
Transfer to a baking sheet and spread into an even layer.
Bake for 1 hour or until tomatoes are soft and smell delicious
Preheat oven to 425 degrees
Spray a baking sheet with non cooking spray
In a skillet on medium heat add olive oil, garlic and spinach, saute for 1-2 minutes or until wilted. Turn heat off and set aside.
Spread cheese out on flatbreads, add the tomatoes and wilted spinach
Bake for 9-10 minutes or until cheese is melted and edges are browned and slightly crisp.
Add basil to garnish
Skip garlic roasted tomatoes and just used juiced and seeded fresh tomatoes, and put on bread with same other ingredients. note they will get very juicy so be sure to squeeze out every drop you can. When baked you can alwaystip to the side and drain off any other juice that collects while baking.