Flatbread by Anni Daulter

Author:Anni Daulter
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2018-06-21T04:00:00+00:00

Deconstructed BBT

(Bacon, Basil & Tomato)

Makes 1 (10- to 12-inch) flatbread

8 slices smoked bacon

1 tablespoon brown sugar

1 teaspoon red pepper flakes

The Classic dough

1/4 cup tomato sauce

1/4 cup sun-dried tomatoes in oil

1/4 cup large fresh basil leaves

1/2 small red onion, thinly sliced

1/2 cup grated 4-cheese Italian blend

1 avocado, peeled and sliced into 8 slices

Salt and pepper, to taste

Dip & Drizzle It

1 recipe Nutty Garlic Pesto

or

1 recipe Sriracha Aioli

Preheat broiler.

Place the bacon on a baking sheet, and sprinkle with brown sugar and red pepper flakes. Cook under the broiler, turning once. The bacon should be sticky and cooked, but not too crisp, as it will crisp up a little more when you cook the flatbread.

Change the oven temperature to 500 degrees F.

Roll out dough according to recipe instructions. Spread the tomato sauce on the dough, and layer the bacon on top of the sauce. Dot the sun-dried tomatoes and fresh basil around the flatbread. Place the onion slices on top, and then sprinkle on the cheese.

Bake on a pizza stone for 8–10 minutes, until dough is lightly browned and puffed. Remove from oven and top with avocado slices. Season with salt and pepper.

Dip and drizzle with pesto or aioli.

Variation This recipe is also tasty on Toasted Nut Gluten-Free Flatbread. Follow the flatbread instructions for temperature and baking time.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.