Recipe of the Week: Greek Flatbread

When Brian and I were in Vancouver at the end of August, we ate an amazing meal at The Cactus Club Cafe.  One of the items on the starter (appetizer) menu was Rob's Flatbread with caramelized onions, grape tomatoes, feta, goat cheese, basil pesto, arugula and a balsamic glaze.  Brian liked it so much that he took half of it home...in his bag for the train ride the next morning!

Rob's flatbread inspired me to be on the look out for a great flatbread recipe including an easy dough recipe.  This is a perfect appetizer with a glass of wine as we enjoy those last few late summer evenings on the patio

Enjoy!
Stacy

Greek Flatbread (Otherwise knows as Rob's Flatbread)

Ingredients:

Flatbread Dough

1 packet active yeast

1/2 teaspoon sugar

1 3/4 cup flour, plus a bit more for your working surface

1 teaspoon salt

3/4 cup water

1 teaspoon olive oil

olive oil; to brush tops of flatbread

Flatbread

1 sweet yellow onion, sliced into rings

1 tablespoons olive oil
2 tablespoons basil pesto
1 pint cherry tomatoes, sliced in half
1/4 cup feta cheese crumbles
1/4 cup goat cheese crumbles
1/2 cup halved pitted Kalamata olives
2 tablespoons chopped parsley or a handful of arugula leaves
2 tablespoons balsamic glaze

Directions:

Preheat oven to 450F.  

In your food processor bowl, combine the yeast, sugar, flour,and salt.  Pulse to combine. Add the water in a steady stream until the dough begins to form.  Turn it out onto a board, lightly sprinkled with flour and knead with the heel of your hand until the dough is smooth and elastic.

Coat a large bowl with oil.  Place the dough in the bowl, and cover with a damp cloth.  Put in a warm spot to rise until it doubles in size, about 1 hour.

When the dough has doubled, punch the dough, scrape it onto the board again and knead it lightly into a smooth ball.  Cut into approximately 4 pieces depending on the number and size of the flatbreads you are making.  Shape flatbreads in an oblong shape 12 x 4.  Brush with olive oil and transfer to a prepared baking sheet.

In a medium saute pan, cook onion with one tablespoon olive oil; stirring often until caramelized; about 15 minutes.

Spread the basil pesto between the flatbreads and top with onions, tomatoes, cheese, olives.

Bake about 15 minutes or until crust is golden.  Top with parsley or arugula and a drizzle of glaze.