Kofta Flatbread Pizza

Kofta Flatbread Pizza

Ingredients:
Flatbread toasted with garlic oil
Roasted red pepper yogurt sauce
Diced roasted red peppers
*kofte Turkish meatballs,  Recipe follows
Thinly sliced red onions
Feta cheese crumbles

Shredded fontina cheese
Parsley
Baked and topped with wilted arugula

Olive oil drizzle

Kofta Turkish Meatballs.

A mix of ground pork and ground beef.
Onion
Garlic
One slice of bread
Spices: Oregano, cumin, kosher salt, ground cinnamon, and coriander.
None of the ingredients in these kofta meatballs are complicated. The bread and most of the spices you probably already have on hand.

• 
  
  
  
  Ingredients
  
  US CustomaryMetric
  ▢ 2 tablespoons fresh parsleychopped
  ▢ 1 tablespoon fresh mint minced
  ▢ 6 cloves garlic minced
  ▢ 1 1/2 teaspoons kosher salt
  ▢ 1/2 teaspoon ground black pepper
  ▢ 2 tablespoons ground coriander
  ▢ 2 teaspoons ground cumin
  ▢ 1 1/2 teaspoons ground cinnamon
  ▢ 1 teaspoon ground allspice
  ▢ 1/2 teaspoon cayenne pepper
  ▢ 1/4 teaspoon ground ginger
  ▢ 2 pounds ground beef
  ▢ 1/3 cup grated onion
  
  Instructions
  Preheat the oven to 425 degrees.
  Add all the ingredients except the beef into a bowl and stir well.
  Add in the beef and stir until just combined.
  Form into ¼ cup meatballs (I use an ice cream scoop) onto your cast iron skillet or sheet pan.
  Cook for 15-18 minutes or until cooked through.
  
  
  Ingredients
  
  US CustomaryMetric
  ▢ 2 tablespoons fresh parsleychopped
  ▢ 1 tablespoon fresh mint minced
  ▢ 6 cloves garlic minced
  ▢ 1 1/2 teaspoons kosher salt
  ▢ 1/2 teaspoon ground black pepper
  ▢ 2 tablespoons ground coriander
  ▢ 2 teaspoons ground cumin
  ▢ 1 1/2 teaspoons ground cinnamon
  ▢ 1 teaspoon ground allspice
  ▢ 1/2 teaspoon cayenne pepper
  ▢ 1/4 teaspoon ground ginger
  ▢ 2 pounds ground beef
  ▢ 1/3 cup grated onion
  
  Instructions
  Preheat the oven to 425 degrees.
  Add all the ingredients except the beef into a bowl and stir well.
  Add in the beef and stir until just combined.
  Form into ¼ cup meatballs (I use an ice cream scoop) onto your cast iron skillet or sheet pan.
  Cook for 15-18 minutes or until cooked through.
  
  
  Ingredients
  
  US CustomaryMetric
  ▢ 2 tablespoons fresh parsleychopped
  ▢ 1 tablespoon fresh mint minced
  ▢ 6 cloves garlic minced
  ▢ 1 1/2 teaspoons kosher salt
  ▢ 1/2 teaspoon ground black pepper
  ▢ 2 tablespoons ground coriander
  ▢ 2 teaspoons ground cumin
  ▢ 1 1/2 teaspoons ground cinnamon
  ▢ 1 teaspoon ground allspice
  ▢ 1/2 teaspoon cayenne pepper
  ▢ 1/4 teaspoon ground ginger
  ▢ 2 pounds ground beef
  ▢ 1/3 cup grated onion
  
  Instructions
  Preheat the oven to 425 degrees.
  Add all the ingredients except the beef into a bowl and stir well.
  Add in the beef and stir until just combined.
  Form into ¼ cup meatballs (I use an ice cream scoop) onto your cast iron skillet or sheet pan.
  Cook for 15-18 minutes or until cooked through.

Fig And Caramelized Onion Flatbread

Fig And Caramelized Onion Flatbread

is a summer must!  Fresh figs combined with caramelized onions is one of the most delicious combos.

Ingredients:

3 medium sweet onions, cut in half and sliced from root to stem into thin slices
3 Tbsp. unsalted butter
2 flatbreads (8-inch)
2 Tbsp. crumbled feta cheese, plus extra for the top
2 cups lightly packed fresh arugula
3 large fresh figs, sliced
olive oil
salt and pepper

Directions:
Place the skillet (stainless steel or cast-iron skillet work the best!) over medium/low heat and melt butter.

Add onion to the pan and stir to coat with butter.

Check and stir the onions every 5-10 minutes. If onions begin to burn, lower the heat.

Around 10 minutes onions will start to soften and turn translucent. Around 30 minutes the onions will begin to turn light brown in color. Around 50 minutes the onions will be dark golden and smell very caramelized. At this point, you can remove the onions from the heat.

Preheat the oven to 425F.

Scatter the onions evenly over each flatbread and sprinkle 1 tablespoon of feta cheese on each. Bake the flatbreads on a baking sheet for 8-10 minutes or until crisp. Remove and cool slightly.

Toss arugula with olive oil and salt and pepper to taste. Top each flatbread with equal amounts of arugula and sliced figs. Sprinkle with additional feta, if desired.

Cut into slices and serve warm.

Simple Peach, Basil and Ricotta Flatbreads

Simple Peach, Basil and Ricotta Flatbread

Author: Cookie and Kate

Prep time:  5 mins

Cook time:  15 mins

Total time:  20 mins

Simple peach, basil and ricotta flatbreads drizzled with balsamic reduction. A gourmet summer dinner ready in fifteen minutes!

INGREDIENTS

2 store-bought whole wheat flatbreads or naan
⅔ cup ricotta (enough to generously cover the top of   each flatbread, this amount is dependent on the size of your flatbreads)
1 to 2 ripe yellow peaches, peeled and sliced (I only needed one)
2 teaspoons fresh basil, chopped (a few big basil leaves' worth)
sea salt and black pepper
balsamic vinegar reduction, for drizzling (see notes)

INSTRUCTIONS

Preheat the oven to 425 Degrees. Place the flat bread in a cast iron.  Place the flat read in a cast iron pan or baking sheet.   

Spread Ricotta evenly across the flatbread, leaving 1/2 inch around the edges.  Place slices of peach on the ricotta.

Bake for 10 to 12 minutes.  Sprinkle with chopped basil, sea salt and freshly ground black pepper, slice, then drizzle with basalmic reduction before serving.

NOTES

Yields 2 flatbreads.

Feel free to substitute ripe tomatoes for the peaches.
To make your own balsamic reduction, bring one cup (or more) balsamic vinegar to a boil in a small, thick bottomed saucepan over medium heat. Reduce the heat to a simmer and cook, stirring often, until the vinegar is reduced by half or more. Allow the reduction to cool, then transfer to an airtight jar and store in the pantry. Balsamic vinegar is great on everything from pizza to ice cream, caprese salads and so much more.

Artichoke, Bacon and Dill Flatbread

Artichoke, Bacon and Dill Flatbread

Ingredients:

1 (14- oz.) ball ready-made Pizza Dough,
1 cup Artichoke Dip,
1/4 medium red onion, thinly sliced
1/3 cup shredded Parmesan cheese
1 tbsp. minced fresh dill
4 strips cooked bacon, crumbled 

*

Directions: 

Prep: 20 minutes, 

Bake: 15 minutes, 

Serves: 6

1. Preheat oven to 400°F. Roll pizza dough into a 9 X 13-inch oval and place on a lightly oiled baking sheet.

2. Spread with artichoke dip, onion, Parmesan cheese, dill and bacon. Bake for 15 minutes or until cheese is lightly browned.

Avocado And Chicken Flatbread With Bacon, Tomatoes, And Feta Cheese And Cilantro Crema Drizzle

AVOCADO AND CHICKEN FLATBREAD WITH BACON, TOMATOES AND FETA CHEESE AND CILANTRO CREMA DRIZZLE

Ingredients:
Cilantro Crema:
8 oz. crema agria or sour cream 
1 cup cilantro leaves
12 tsp. salt
1/4 tsp. freshly ground pepper

Flatbread:
1 pkg. prepared pizza dough
2 T. olive oil
1 1/2 cups cooked chopped chicken
6 slices thick bacon, chopped, cooked and drained 
1 cup diced seeded plum tomatoes
2 avocados, rinsed and diced
1 1/2 cups crumbed Cotija cheese
2 T. chopped cilantro for garnish

Serves 6 to 8.

1. For Crema, combine crema or sour cream, cilantro, salt and pepper in food processor and puree. Set aside.
2. For flatbread, stretch out the pizza dough onto a silpat-lined baking sheet until it begins to shrink. Let dough rest 15 minutes. Stretch dough again until it forms a rectangle that is 10 by 15 inches. If necessary, let dough rest another 15 minutes and stretch it again.
3. Preheat oven to 450 degrees. Drizzle dough with olive oil and sprinkle with chicken, bacon, tomatoes and avocado leaving 1 inch clear around the edges to form a nice edge. Sprinkle the cheese over all and bake for 12 to 15 minutes or until dough is nicely browned. Remove flatbread to a cutting board and sprinkle with cilantro. Cut down the center lengthwise and then again across into 6 to 8 pieces.

Phillis Carey’s Recipe of the Week April 7, 2015 1

Fresh Fig and Ricotta Flatbread With Balsamic Onions and Walnuts

Fresh Fig and Ricotta Flatbread

With Balsamic Onions and Walnuts

Last week I planted a Mission Fig Tree to feed my appetite of fresh figs.  Maybe I should warn you that you may feel an overload with fig recipes.  Yesterday the recipe I posted (Hummus with Whole Wheat Flatbread) will give you the alternative to using Trader Joe's pizza dough an ingredient of this recipe.

*

Ingredients:
2 tablespoons olive oil

3 red onions, sliced lengthwise

2 tablespoons balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 packages fresh pizza dough (Trader Joe's)

1 (15 oz.) container whole milk ricotta cheese

1 lb. firm-ripe figs, rinsed, stem ends trimmed

    and halved lengthwise

1/2 cup walnuts, chopped
1 cup Danish blue cheese, crumbled, (optional)
8 ounces arugula leaves

*

Directions:

Heat olive oil in a large skillet over medium-high heat.  Stir in the onions and cook 2 to 3 minutes.  Lower heat and cook another 20 minutes, or until onions area very tender and lightly colored.  Stir in balsamic vinegar, salt, and pepper, and cook until liquid is cooked out.  Set aside to cool.

*

(If using pizza dough) Divide each package in half and form each into a ball.  Let dough rest for 10 minutes.  Shape each ball into an oval on a silpat or parchment lined baking sheet-you will need two sheets with two pizza balls on each.  Cover and let rest if necessary before stretching again.

If making your dough from the posting of yesterday, "Humus With Whole Wheat Flatbread" recipe, follow those directions.

*

Preheat oven to 450^F.  Divide cooled onions evenly over dough ovals.  Drop 1/2 tablespoon portions of ricotta over onions.  Arrange figs, cut side up, around cheese.  Sprinkle with walnuts and optional blue cheese.  Bake 15 minutes or until crust is crispy and brown.  Top with arugula and cut lengthwise and then cut across.  Serves 4  Makes 16 pieces total.  

Hummus With Whole Wheat Flatbreads

Hummus With Whole Wheat Flatbreads

The recipe I share today is from Alice Waters.  Alice is the lady who coined the term Nouvelle Cuisine.  She operates a small and very intimate restaurant in Berkley CA.  Reservations are a must and also if you are lucky.  Her menu changes daily due to what is fresh from the garden or at the market.

*

Ingredients:

Hummus

3/4 cup dried chickpeas, soaked and 

    drained overnight

1/4 preserved lemon, rind only, chopped

1/4 cup tahini

1/4 cup extra-virgin olive oil

3 tablespoons fresh lemon juice  

2 garlic cloves smashed

1/2 teaspoon ground cumin

Salt

*

Flatbreads:

Ingredients:

2 cups whole wheat flour

1 teaspoon salt

1/2 teaspoon baking powder

3/4 cup warm water

3 tablespoons extra virgin olive oil

*

Directions:

Make the hummus: 

In a saucepan cover the chickpeas (garbanzo beans) with 2" of water and bring to a boil.  Simmer over low heat until the chick- peas are tender, about 1 hour; add more water as needed to keep them covered.

*

Reserve 1/4 cup of the cooking liquid and drain the chickpeas.  Transfer the chickpeas to a food processor.  Add the reserved cooking liquid and the remaining hummus ingredients and process until smooth.  Season with salt.  

*

Make the flatbreads:

In a large bowl, whisk the flour, salt and baking powder.  Stir in the water and olive oil and knead to form a moist dough.  Cover with a kitchen towel and let rest 30 minutes.

*

Heat a 10 inch cast iron skillet.  Divide the dough into 16 blls.  On a lightly floured work surface, roll out each ball to a 6X3 inch oval.  Cook 2 flatbreads at a time in the skillet until they start to brown on the bottom, about 2 minutes.  Flip until they start to cook in spots on the other side.  Just before serving, turn each flatbread over an open flame until lightly charred, 1 minute.  Serve with Hummus!