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Leafbiting Week 7 Recipe: Veggie Flatbread
8 years ago
Hossa! Welcome to Leafbiting week 7. Each year, 
Foshu runs Leafbiting and invites others to join in. I use this as a means to test my resolve and to expand my cooking repertoire into more and more tasty meals I can make throughout the year. I don't tend to cook meat for myself much anyways, so this works out great for me.
I'll look at posting some of my favorites each week until the start of December.
This week's dish is essentially pizza and is quite simple to make.
Hopefully you have access to a bakery or grocer that makes a flatbread of some kind, anything similar to a pita and not too thick or too thin works, or you can use a pizza dough.
Depending on what you can find, there are so many options for making a relatively simple dish out of this, and there isn't really much of a recipe to follow beyond assembling the items you like.
I brushed the bread down with olive oil to start and set on aluminium foil on a baking sheet. Preheat oven to 400.
Suggested toppings:
Mushrooms
Olives
Broccoli
Artichoke (<3)
Sun-dried tomatoes
Mozzarella cheese
Sauce:
4 cloves garlic
1 15 oz can tomato sauce (unsalted if possible)
Basil
Oregano
Thyme
Marjoram
Rosemary
Salt to taste
Dice the garlic, 2 - 4 cloves, saute in a small sauce pan in a little olive oil until fragrant and slightly brown, add the tomato sauce and a dash of the herbs (a standard Italian herb mix works great here). You don't need to cook this long, just warm it up and incorporate the herbs. A touch of salt to taste if using no salt tomato. Consider adding crushed red pepper flakes for more spice.
If using mushrooms, saute then pat dry with a paper towel. Dice sun-dried tomatoes into smaller bits. Cut olives in half to avoid unwelcome pit (even pitted aren't flawless). Artichoke should be jarred or from an olive bar if possible, or you can cook your own, amazing and wonderful when baked. Broccoli should use florets, cooked until just before tender, and cut short near the crowns. Frozen broccoli florets are great for this for full of nutrition.
Spoon sauce onto the bread and swirl evenly out towards the edges. Add a sprinkled layer of cheese, enough to just cover the sauce. Toppings of your choice then go on. Bake for around 15 minutes, let cool then enjoy. There's a lot of flexibility in what you put on it, just cook your veggies before hand and dry them off and they'll bake nicely on your base.
Foshu runs Leafbiting and invites others to join in. I use this as a means to test my resolve and to expand my cooking repertoire into more and more tasty meals I can make throughout the year. I don't tend to cook meat for myself much anyways, so this works out great for me.I'll look at posting some of my favorites each week until the start of December.
This week's dish is essentially pizza and is quite simple to make.
Hopefully you have access to a bakery or grocer that makes a flatbread of some kind, anything similar to a pita and not too thick or too thin works, or you can use a pizza dough.
Depending on what you can find, there are so many options for making a relatively simple dish out of this, and there isn't really much of a recipe to follow beyond assembling the items you like.
I brushed the bread down with olive oil to start and set on aluminium foil on a baking sheet. Preheat oven to 400.
Suggested toppings:
Mushrooms
Olives
Broccoli
Artichoke (<3)
Sun-dried tomatoes
Mozzarella cheese
Sauce:
4 cloves garlic
1 15 oz can tomato sauce (unsalted if possible)
Basil
Oregano
Thyme
Marjoram
Rosemary
Salt to taste
Dice the garlic, 2 - 4 cloves, saute in a small sauce pan in a little olive oil until fragrant and slightly brown, add the tomato sauce and a dash of the herbs (a standard Italian herb mix works great here). You don't need to cook this long, just warm it up and incorporate the herbs. A touch of salt to taste if using no salt tomato. Consider adding crushed red pepper flakes for more spice.
If using mushrooms, saute then pat dry with a paper towel. Dice sun-dried tomatoes into smaller bits. Cut olives in half to avoid unwelcome pit (even pitted aren't flawless). Artichoke should be jarred or from an olive bar if possible, or you can cook your own, amazing and wonderful when baked. Broccoli should use florets, cooked until just before tender, and cut short near the crowns. Frozen broccoli florets are great for this for full of nutrition.
Spoon sauce onto the bread and swirl evenly out towards the edges. Add a sprinkled layer of cheese, enough to just cover the sauce. Toppings of your choice then go on. Bake for around 15 minutes, let cool then enjoy. There's a lot of flexibility in what you put on it, just cook your veggies before hand and dry them off and they'll bake nicely on your base.
