Back in the Saddle again

Tuesday, July 12, 2011

Hello there, my long lost cyber space friends. A funny thing happens when you go on vacation.
You never want to return to real life.
This is why the only things I did last week were
1. mourn over being back from UT
2. run 4 miles
3. not cook a darn thing
4. Repeat steps 1-3 as needed

I've woken from that dream land (leaving only step 2 in this week's repetoire) and celebrated coming back to cooking with these

I'm not sure if they are truly a flatbread- I made them on a FLAT. BREAD. But, that is what I called them. I loved them both and the hungry masses were ewually divided between which they preferred.
These are seriously easy and I served with a simple green salad, drizzled with homemade raspberry vinegratte.

Flatbread, two ways

2 balls/batches pizza dough (I bought mine at Whole Foods- $1.29, baby!)
2 T olive oil
4 medium sweet or yellow onions
1 tsp dried thyme
1/4-/2 cup vegetable broth
1 LARGE or 2 medium heirloom tomatoes
1 package, or 1 cup pesto
salt and pepper

Preheat oven to 375.
On two baking sheets, roll out both pizza doughs into rectangles. Prick a bunch of times with a fork (this will keep the dough from creating unwanted bubbles)
You want the crusts to be basically done- slightly under golden brown, approx. 10-12 minutes

In the meantime...

Caramelized onion flatbread

Get the oil in a large skillet or pot, turn on medium high heat. Thinly slice the onions and place in hot oil. Add the thyme and a dash of salt and pepper. Let these cook a looong time. They need to get golden, aka caramelize. This takes awhile- probably 15-20 minutes, stir occasionally and be patient!

While the onions cook...
keep an eye on your crusts and prepare the Heirloom tomato and pesto flatbread

Thinly slice the tomatoes, pat dry with a towel and sprinkle with salt and pepper.
When the crust is cooked, spread the pesto all over the bread. Then, lay the tomatoes in one layer, on top of the pesto. Optional: sprinkle with a bit of parmasaen cheese

After the onions have caramelized, add some broth, 2 tablespoons at a time, until it is reduced and thickens the onions. When you've used up at least 1/4 cup of broth, and no more than 1/2 cup, place onions on the other bread. Optional: drizzle with balsamic vinegar.

Place both breads back in the oven for 4-5 minutes.


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