October 20th, 2014

Vegetarian Fall Flatbread

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Vegetarian Fall Flatbread

Brussels Sprouts are here!!  This week’s share includes the first Brussels Sprouts of the season at the Ithaca Farmer’s Market this week and they’ll be making an appearance in the Winter Share Boxes as well.  These flatbreads are on of my favorite dishes of the fall season. The butternut squash and kale in this week’s share made a nice combination with white cheddar. See what different combinations you can come up with based on the contents of your share. This lovely fall dish makes a hearty meal or appetizer.  I’m thinking of including it in our Thanksgiving menu this year. I’ve been working with a white whole wheat crust in the farm kitchen this season that works great for this. If making crust is not your thing (or you’re short on time) just use pre-made dough.

Fall Flatbread

Start making the toppings by prepping the vegetables.  Peeled off any old looking leaves off of the brussel sprouts, shred the kale, etc.  Once the brussels sprouts are cleaned slice into thin pieces, like a slaw.  To do this I cut off the last bit of stem first, then slice.

Vegetarian Fall Flatbread

Fall Flatbread

Roll the dough out in thin ovals. One batch of the pizza crust recipe at the bottom of this post should yield 4 small or 2 large flatbreads. Spread the toppings over the dough, top with extra cheese, and bake!

Vegetarian Fall Flatbread

Brussels Sprouts Flatbread

3-4 cups Brussels Sprouts cleaned and thinly sliced
2 cloves garlic, sliced
2 tablespoons lemon juice or apple cider vinegar
2 tablespoons olive oil
1/2 cups + 2 tablespoons shredded parmesan
salt + pepper
1/2 recipe whole wheat pizza dough or pre-made dough

Preheat oven to 450 degrees F.

Heat the olive oil over medium heat in a large sauté pan..  Add Brussels Sprouts, garlic, salt + pepper, to the pan and sauté for 5 minutes over medium heat.  Remove from heat.  Add shredded parmesan and lemon juice.  Taste and adjust salt+ pepper if necessary.

On a floured work surface, stretch the dough into thin oval.  Line a baking sheet with parchment paper and place dough on top. Spread Brussels Sprouts mixture over crust and top with remaining 2 tablespoons shredded parmesan.

Bake at 450 F for 20 minutes.  Let cool 5 minutes and serve.

Butternut Squash & Kale Flatbread

1 cup thin slices of butternut squash
1-2 leaves kale, rib removed, and thinly sliced
2 cloves garlic, sliced
1 tablespoon balsamic vinegar
1/2 onion, thinly sliced
2 tablespoons shredded parmesan
4 oz extra sharp cheddar, thinly sliced or shaved
salt + pepper
1/2 recipe whole wheat dough or 1 unbaked pizza crust of your choice

Preheat oven to 450 degrees F.

Heat olive oil over medium low heat.  Add Butternut Squash, onions, garlic, and salt + pepper, to the pan. Sauté for 5 minutes over medium heat.  Add kale and balsamic vinegar, sauté for 3 additional minutes.  Remove from heat.

On a floured work surface, stretch the dough into thin oval.  Line a baking sheet with parchment paper and place dough on top. Spread butternut squash mixture over crust and top with cheddar cheese, then the parmesan.

Bake at 450 F for 20 minutes.  Let cool 5 minutes and serve.

Variations. Gluten Free: use this crust. 

Whole Wheat Pizza Crust

3 cups whole wheat flour (I used King Arthur Flour’s White Whole Wheat Flour)
1 cup warm water
1 tablespoon sugar
2 tsp yeast
1 tsp sea salt
2 tablespoons olive oil

Make the crust. Sprinkle yeast and sugar into warm water. Set aside for 15 minutes. Place flour and salt in mixer and whisk together. When yeast is bubbly and expanded add 2 tablespoons olive oil to the yeast mixture. Combine flour and wet ingredients in mixer. Mix on low speed (2 on a kitchen aid mixer) for 4-5 minutes. Dough should be in a ball chasing itself around the mixer. If dough is too dry add warm water 1 tablespoon at a time. If it’s too wet add flour 1 tablespoon at a time. Place dough ball in an oiled bowl and cover with plastic wrap for one hour in a warm place. Dough should double in size.

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