ITALIAN FLATBREADS

The easiest way to make pizza an appetizer rather than a main dish….ITALIAN FLATBREADS!

ITALIAN FLATBREADS

Tomato Basil Flatbread

TOMATO BASIL FLATBREAD

 

Tomato Basil Flatbread

TOMATO BASIL FLATBREAD

ITALIAN FLATBREADS are the perfect appetizer to serve to a hungry crowd!  Why you may ask?  First, they fill up your guests!  Your guests will not go away hungry for sure when you make these!  Second, you can accommodate everyone’s palate.  In this post I will be making two kinds of ITALIAN FLATBREADS: Tomato & Basil  and Olive, Artichoke & Rosemary.  Some other combinations I have made in the past: Italian Sausage & Fresh Mozzarella, Prosciutto & Fig and Italian Pepperoni & Pepperoncini  Pepper. If you use my recipe for the flatbread dough you can basically put any kind of toppings you want on it to suite your fancy. The basic flatbread dough can even be used as a breakfast flatbread.  Layer on some ham, arugula and a couple fried eggs on top…tadah…breakfast is served! 

Olive, Artichoke Flatbread1

The great thing about flatbreads is that they are less messy for guests than pizza, they are quicker to bake, can be made ahead of time as they are best served room temperature and last but not least….they taste spectacular!  I have made these flatbreads for just my family and I have also made these for a party I catered for about 180 people.  Each and every time I make them they are a huge hit!  These flatbreads are usually made along side of my Mini Meatballs  because they are so useful to swipe up the extra tomato sauce left on your plate from the meatballs.  Menu planning for Super Bowl 50 I am sure is underway! I bet there will be cheese dip, hot wings, Italian beefs and nachos, but why not start a new tradition and add these  ITALIAN FLATBREADS to your menu!!

Olive, Artichoke & Rosemary Flatbread

OLIVE, ARTICHOKE & ROSEMARY FLATBREAD

 

 

Italian Flatbread Dough
Yields 4
A basic flatbread dough that can be used with any toppings you wish!
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Ingredients
  1. 1 cup boiling water
  2. 1/3 cup yellow cornmeal
  3. 1 package dry yeast
  4. 1/4 cup warm water
  5. 2 cups all purpose flour
  6. 1/2 tsp. salt
  7. 2 tsp. olive oil
  8. Cooking spray
  9. 1 TB. yellow cornmeal, divided
Instructions
  1. Combine boiling water and 1/2 cup cornmeal in a bowl; let stand 20 minutes, stirring occasionally.
  2. Dissolve yeast in warm water in a small bowl, and let stand 5 minutes.
  3. Lightly spoon flour into dry measuring cups, and level with a knife.
  4. Combine cornmeal mixture, flour and salt in a food processor, and pulse 4 times or until blended. With processor on, slowly add yeast mixture and oil through food chutes; process until dough forms a ball. Process one additional minute. ** I do not use a food processor, instead I mix everything by hand: combine cornmeal mixture with flour, and salt in a large bowl. Stir until well blended. Add yeast mixture and oil, stirring well.
  5. Turn dough out onto a floured surface, and knead lightly 4 or 5 times (dough will feel tacky).
  6. Place dough in a bowl coated with cooking spray, turning to coat the top as well. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in size. Press two fingers into dough. If indentation remains, the dough has risen enough.
  7. Punch down dough; cover and let rest for 5 minutes. Divide dough into 4 equal portions, shaping each into a ball (cover remaining dough while you are working to prevent it from drying).
  8. Roll each ball into a 10x6 inch oval. Place 2 ovals on a baking sheet lightly dusted with 1 1/2 tsp. of cornmeal. Repeat with two remaining dough balls on an additional baking sheet dusted with 1 1/2 tsp. cornmeal. Add toppings and bake according to recipe directions.
Notes
  1. ** I made four dough balls and used 2 for my Tomato Basil Flatbreads and 2 for my Olive, Artichoke and Rosemary Flatbreads
La Mia Tabella http://lamiatabella.com/
TOMATO BASIL FLATBREAD
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Ingredients
  1. Flatbread dough recipe
  2. 2 roma tomatoes, each cut in half and then thinly sliced crosswise
  3. 2 large tomaotes (can use all red or you can mix in yellow or purple) - thinly sliced
  4. 1/2 cup chopped fresh basil
  5. 4 tsp. oilve oil
  6. kosher salt, pepper and red pepper flakes to taste
  7. 2 garlic cloves, minced
  8. 1 cup grated fresh parmesan cheese
Instructions
  1. Prepare Flatbread Dough; let rise and shape into 4 ovals on baking sheets as directed. Cover and set aside.
  2. Pre-heat oven to 450 degrees.
  3. Divide tomatoes evely among flatbread dough ovals. Bake at 450 degrees for about 10 - 13 minutes.
  4. Combine basil and next four ingredients in a small bowl; spread evenly over tomatoes.
  5. Sprinkle with cheese.
  6. Bake at 450 degrees for 2 minutes or until cheese is melted.
  7. Serve whole for an individual meal or cut into strips to share.
La Mia Tabella http://lamiatabella.com/
 

OLIVE, ARTICHOKE & ROSEMARY FLATBREAD
Yields 4
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Ingredients
  1. Flatbread Dough
  2. 1 - 12 oz. jar quartered artichoke hearts, drained
  3. 1 cup assorted pitted olives (green olives and Kalamata work great) - sliced
  4. 1/2 TB. rosemary, divided between two flatbreads
  5. 2 TB. olive oil
  6. ground pepper and crushed red pepper flakes for taste ( do not add salt, the olives & cheese are salty enough)
  7. 1 cup fresh grated parmesan cheese
Instructions
  1. Prepare Flatbread Dough; let rise and shape into 4 ovals on baking sheets as directed. Cover and set aside.
  2. Pre-heat oven to 450 degrees.
  3. Divide artichokes and olives evenly among flatbread dough ovals. Bake at 450 degrees for about 10 - 13 minutes.
  4. Combine rosemary, olive oil and peppers in a small bowl; spread evenly over artichokes and olives.
  5. Sprinkle with cheese.
  6. Bake at 450 degrees for 2 minutes or until cheese is melted.
  7. Serve whole for an individual meal or cut into strips to share
La Mia Tabella http://lamiatabella.com/

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