MY COOKBOOK

MY COOKBOOK
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20.10.11

VEGETABLE FLATBREAD PIZZA


I made 4 good sized flatbreads using half of my pizza dough recipe. I used mozzarella and Swiss cheeses, an eggplant 1/2 yellow pepper, a dozen or so cherry tomatoes and 2 mushrooms. The pizza sauce should be used sparingly; you don’t want a soggy flatbread. This flatbread is all about the bread and the vegetables. Red onion, red pepper, portabella mushroom, black olives and various fresh herbs also work well on a flatbread. Please note that eggplant slices have to be salted and let stand for a minimum of two hours before using [to draw out the bitterness]. This recipe makes 4 servings of flatbread. Eat it just as is or with salsa and sour cream.

1/2 of my pizza dough recipe
1/4 cup or less commercial pizza sauce
1 small eggplant
1/2 yellow pepper
12 cheery tomatoes
2 large mushrooms
1/2 cup grated mozzarella
1/2 cup grated Swiss cheese or other hard cheese

• Wash and slice the eggplant.
• Place the eggplant slices on a plate and salt them well on both sides.
• Let them sit for a minimum of 2 hours to draw out the bitterness.
• Next assemble the pizza dough. Make half a recipe for four flatbreads.
• Let the dough rise until it’s doubled in size.
• On a floured board roll the dough into a large rectangle.
• Cut the rectangle into four short strips and lay them on a prepared baking pan.
• Tuck the ends under and let the dough rise for an hour or two. This all depends if you want a rather crispy or fluffy flatbread.
• When the second rising is finished preheat the oven to 400F.
• Now wash the vegetables and chop them into large chunks and set them aside.
• Dry the eggplant slices with paper towels and set them aside.
• Grate the cheeses and set them aside.
• Using a pastry brush, paint the flatbread strips [sparingly] with pizza sauce.
• Arrange the vegetables on the flatbread strips and cover them with the grated cheese.
• Place in the preheated oven to bake until dough has a nice color and the cheese is melted over the vegetables.
• Serve the flatbreads hot or cold.



 

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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