Thursday, June 23, 2011

Flatbread Pizzas for Summer

Weeknight summer eating is always a challenge for us. We want to be outside which means dinner can’t take that long to make and should be lighter, especially if we eat later in the evening.

Margot recently found a recipe for a grilled flatbread pizza with Prosciutto, Arugula and Lemon on page 125 of the June 2011 issue of Cooking Light magazine. This definitely fit the bill. She made it even easier by using fresh Naan bread from the bakery instead of a crust made as part of the recipe.

The next week Margot riffed on this idea with her own recipe for Fig Jam, Caramelized Onion, Goat Cheese and Arugula flatbread pizzas. Another hit, although the gastronomic effect of these made the first one the winner!

Fig Jam, Caramelized Onion, Goat Cheese and Arugula Flatbread Pizzas

2 whole wheat Naan breads from the grocery store bakery
2 oz fig & orange jam (specialty food store item)
2 oz soft goat cheese
1 medium onion, sliced
4 Tbsp butter
Splash of balsamic vinegar
Handful of arugula

Caramelize the onions with the butter. This can be done ahead of time. Warm the Naan in a 400 degree oven for a few minutes. Spread the jam evenly on each of the flatbreads. Cover with the onions. Spoon the goat cheese over the top. Heat in the oven for 5-10 minutes to allow everything to warm and the cheese to melt a bit. Remove from the oven and plate. Toss the balsamic vinegar with the arugula. Top each pizza with the vinegar laden greens and serve.

Quick, easy and full of flavor!




Spicie Foodie said...

This is such a great idea and recipe. You've made my mouth water. Have a great weekend!

katiez said...

Caramelized onions and goat cheese - what a perfect pairing ;-))

Lilly said...

What a delicious and easy way to make pizza! Have you ever thought about making your own flat bread?

Cindy M said...

Sounds delicious. I was thinking about making pizza tonight, but didn't want to take the time or heat up the house. Maybe I can make this tomorrow night.

Torviewtoronto said...

I like pizza made with naan bread Jason this looks delicious

Tamar1973 said...

Naan is perfect for single serving pizzas.

John DiGenova said...

OK now for the Pizza Dough Recipe. This is my own and is great grilled (but you need to coat both sides of the dough with oil before you put it on the grill).My Special Secret Pizza Dough Recipe – makes a thicker crust pizza

2 cups of water
1 tablespoon olive oil
3 cups all purpose flour
1 cup semolina flour (could replace with all purpose flour)
1 cup bread flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon yeast
1 tablespoon baking powder

Water and olive oil first in the bowl. Then all of the dry ingredients. Mix with standing mixer for about 3 minutes at lowest speed. All ingredients should come together is a shaggy mass. Add water or flour as needed to obtain a shaggy mass.Wait 5 minutes (this allows flour to absorb the water)
Mix with standing mixer for about 4 minutes at medium-low speed (one setting up from low). This develops the gluten (allows dough to be stretched without breaking). Add olive oil (small amount) to a gallon storage bag. Round dough into a ball and place in bag, making sure the dough has a thin coating of oil over it. Let sit at room temperature for about 45 minutes.

Place in refrigerator for at least 6 hours (better if overnight). It will rise and almost burst the bag. Take out dough ball about 1 hour before making pies. Cut dough into 3 equal pieces – each piece will make a 12 in. pie.

Preheat oven to highest setting (my oven is 550 degrees) or if grilling set your gas grill to the lowest setting and once browned on one side flip and put on toppings. For oven Pizza Roll dough to about 8 in. round then stretch by hand into 12 in. (this gives it a nice perimeter crust).
Top Pizza. Cook pizza until cheese is melted and is just starting to get brown (about 6 to 7 minutes)


Note: for whole wheat crust replace 1 or 2 cups of all purpose flour with 1 or 2 cups of whole wheat flour. Add 1or 2 tablespoon of orange juice, add 1or 2 tablespoon of vital wheat gluten. Mix dough about 1 minute longer.