Good evening everyone! While certain restaurants are taking akin to a particular style of bread and trying to make it its own, it's very simple to try your own style of flatbread. Tonight's recipe can be the launching point trying flatbread and experimenting different variations of ingredients and styles.
The Recipe: Vegetable & Cheese Flatbread
Original Recipe Found In: Cooking Light, May 2014
What You'll Need:
1 (8.8 ounce) package Whole-Wheat Tandoori Naan bread
8 Green Onions, cut into 3 inch pieces
1 Garlic clove, halved
4 Teaspoons Extra-Virgin Olive Oil
1 (7 ounce) Yellow Squash, thinly sliced (about 1 1/3 cups)
1 Cup frozen Corn Kernels
2.5 Ounces part-skim Mozzarella Cheese, shredded (about 2/3 Cup)
To start, position a rack in the upper third portion of the oven and preheat to 400 degrees. While the oven heats, heat a grill pan over high heat and lightly coat with cooking spray. Add the naan bread and grill for one minute on each side or until grill marks appear. Move the naan to a baking sheet. Place the onions in the grill pan and grill for two minutes, turning the onions once.
Next, on the warmed naan bread, rub the cut side of the garlic over the top side of the naan. You'll start to smell the garlic and that is what you'll want. Once rubbed down with garlic, drizzle with two teaspoons of oil.
From here, you can begin to assemble the flatbread: Layer the squash pieces over the naan, leaving an 1/2 inch gap around the edges.
Next, sprinkle the corn in an even layer on top of the squash.
Finally, top with the green onions.
Sprinkle with salt and pepper and evenly coat with cheese.
Place the baking sheet in the oven and bake the flatbreads for eight minutes. After this, while the baking sheet is still in the oven, turn the broiler on and broil for two minutes or until lightly browned. Take the baking sheet out of the oven and sprinkle with the remaining oil and dried thyme. Cut each flatbread in quarters, serve, and enjoy!
The End Result:
These were tasty, little creations! While written on paper, these vegetables probably didn't sound the best together. But baked in the oven and topped with cheese, the squash, onions, and corn made a great trio of flavor. The naan was a great base for all these ingredients and didn't interfere with its own flavor. If I made this again, I would probably cut the enormity of the size of the vegetables down, so that it didn't make it so awkward to eat. Trimming the onions to either an inch or even smaller wouldn't end up having giant onion bites in your mouth. Same goes for the squash - cutting into quarters would have made the flatbread easier to eat. Overall, a great veggie dish that will be like nothing you've had before!
Thanks for joining us tonight. Check back this weekend for a special post from Tyler. Until then,