In line with my new year’s commitment to focus on weeknight meals with maximum flavour, but minimal effort, I put a flat bread on the menu.
There’s a local pub that we go to that has a selection of grill breads on its menu, including a vegetarian option, and I often order it. Though I enjoy it, it secretly irks me that I am paying for something that’s so easy to make. John reminds me that I’m paying for the convenience of not having to make it myself. It irks me nonetheless.
As difficult as it was, I resisted the urge to make my own dough. That being said, next time pizza is on the menu, I’ll definitely triple up on the dough for such occasions.
So, here it is. A quick weeknight meal that didn’t disappoint. Roasted red peppers and black olives pair beautifully and are robust flavours that stand up to each other. The tomatoes provide the perfect amount of freshness. It was really, really good and fast and easy!
The possibilities are endless, so don’t limit yourself. I’m thinking pesto, olive tapenade, sun-dried tomato pesto, artichoke spread, bean spread, even a nice garlic or herb infused olive oil. The only thing to consider is that the sauce should be precooked or good raw since the flat bread is already precooked, so the cooking time in the oven is minimal. The same holds true for the toppings.
Also, get creative with the bases: I’m thinking naan bread, tortillas, pizza dough, foccacia bread, puff pastry, even a nice crusty ciabatta halved.
Served with a side salad this is the next best thing to pizza. Happy mixing and matching!
|Flat bread (of your choice)||500 – 550 g|
|Roasted Red Pepper Sauce/Paste||1 cup|
|Garlic, cloves, minced||2|
|Red pepper flakes||1/4 tsp|
|Olive oil||2 tbsp|
|Basil, leaves, fresh||8|
|Provolone, cheese, shredded||10 oz|
|Onion, red, sliced||1/4|
|Black olives, pit removed||1/2 cup|
|Tomato, sliced thinly||2 small or 1 large|
|Olive oil||For drizzling|
1. Preheat oven to 375 degrees.
2. In a small bowl, combine sauce ingredients: roasted red pepper sauce, garlic, red pepper flakes, olive oil, and black pepper.
3. Place flat bread on a baking sheet and spread roasted red pepper sauce over the flat bread until fully covered leaving a small edge.
4. Top with basil leaves, provolone, black pepper, onion, black olives, tomatoes, in this order. Lightly drizzle tomatoes with olive oil.
5. Place in the oven and bake for 20 -25 minutes until the cheese is melted and golden.
6. Remove from oven. Cut into 4 pieces and serve with a side salad.