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BLT Flatbread

Adapted from Langlois Culinary Crossroads recipe.

Flatbread Dough:

                3 cups flour

                1 ¾ tsp Kosher salt

                ½ tsp yeast

                1 ½ cup water

                Non-stick spray

Pesto:

                5 oz collard greens, frozen, thawed

                1 tsp minced garlic

                ½ tsp dried Greek oregano

                ¼ cup pecans

                2 Tbsp Parmesan Cheese, grated

                1 tsp apple cider vinegar

                ¼ tsp Kosher salt

                ¼ tsp red pepper flakes

                1 cup extra virgin olive oil

Toppings:

                4 tomatoes, sliced

                2 Tbsp olive oil

                1 Tbsp garlic minced

                1 cup bacon, cooked and crumbled

                2 small Mozzarella balls

1.  Mix all ingredients for the dough in a bowl.  Turn out into a large bowl sprayed with non-stick spray.  Let rise for 4 hours.  Heat grill or cast skillet with grilling ridges.  Divide dough into 4 pieces.  Roll each piece to ¼ inch thick.  Brush grill or skillet with oil.  Grill on both sides until golden and bubbly.

2.  Preheat oven to 350 degrees.  In a food processor, combine all pesto ingredients except olive oil until finely blended.  Slowly drizzle in the oil with processor running.

3.  Mix tomatoes, garlic & oil . Oven roast tomatoes (and any additional veggies of choice) in oven at 400 degrees for 10 minutes to concentrate their flavor.

4.  To assemble flatbread spread pesto onto grilled flatbread.  Break Mozzarella into bite-size pieces.  Top bread with Mozzarella, tomatoes, and bacon.  Broil in oven until cheese melts.