If you’re searching for a quick, easy, and family-friendly appetizer for a celebration, look no further than this flatbread. Featuring melted cheese, crispy bacon, and slices of fresh vegetables to add some brightness, this pizza is salty, gooey, and total perfection.This recipe is courtesy of Borden Cheese.
Craving rustic Italian food but don’t want to spend endless hours making pizza? You definitely don’t have to with this quick and easy mushroom flatbread recipe. Pre-made pizza dough saves time and effort, making this the perfect dish for anything from a tailgate appetizer to date night main course.This recipe is courtesy of Rock & Reilly's DTLA.
Its Turkish name, pide (pronounced pee-day), may bring to mind the hollow loaves many of us know as pita bread, but this flatbread is entirely different: thick and chewy, with no hollow and a lovely quilted surface made by scoring the dough deeply with the fingertips. (Tırnak is Turkish for “fingernail.”) A flour-water-egg solution is used both as wash and to wet your hands, which makes it easier to stretch the dough and score it. Shaping is done on a bed of bran or whole wheat flour. Pide is the daily bread in urban areas in Turkey’s east and southeast, where it’s baked in wood-fired stone ovens and sold, wrapped in brown paper or newspaper, for less than 1 lira per piece. Some pide are the size of a dinner plate, others as big as a large pizza; some are extra thick and pillowy, while those stretched between the baker’s palms before they’re slid into the oven are thin and crispy-chewy (see the variation below). Some bakers decorate their loaves with sesame and/or nigella seeds. In eastern Turkey, stews and sautés are generally eaten with the hands. This bread is the perfect dipper—easy to tear into pieces along the scored lines and pliable enough to bend between thumb and fingers to grab chunks of meat or vegetables. If you split the sections of bread in half, the exposed crumb soaks up sauce. Try this with Slow-Cooked Beef and Vegetables (page 152), Spicy Okra and Lamb Sauté (page 225), or any soup or stew. It also accompanies meze and makes a sturdy sandwich bread. This recipe, and the egg wash technique, is from Little Star Bakery in Van city. This bread is best the day it’s made, but leftovers can be revived with a sprinkle of hot water and 15 minutes in a 350°F oven, wrapped in foil.—Robyn Eckhardt, author of Istanbul & Beyond
Feta is Greek for "piece" or "slice," and refers to an important step in the process of making this delicious cheese. Adding this traditional Greek ingredient to a flatbread filled with olives and other fresh vegetables makes for a nutritious dinner option.
Inspired by a certain New York bakery's potato flatbread, this pizza topped with thinly sliced potatoes, rosemary, onions, and a dash of pepper is a perfect snack/lunch/dinner/appetizer. Who cares about the carbs?
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A friend and I happened upon Hazar, in the Bay Ridge section of Brooklyn, by accident one day. After ordering an eggplant salad and some acili ezme, a spicy red pepper salad, we tore into the basket of flatbreads and were impressed with all. We also ordered lahmacou, a thin individual flatbread with a ground lamb topping, and I asked for lemon and parsley, the traditional accompaniments. The man at the oven brought them, and when I told him how good the bread was, he told me that he makes it fresh three times a day. Two weeks later I was in the basement prep room with Ramazan, the owner, making his bread. Since he makes it so often, it’s fairly simple and quick to prepare. Once the dough is risen it’s divided, rounded, shaped into dimpled disks, and baked right away.
When good tomatoes start cropping up in the produce aisle and in farmers markets, there are a few things one must do: make insalata caprese, fresh tomato salsa, bruschetta, and yes, anything involving fresh tomatoes and basil, like this flatbread recipe.
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Pane carasau, also called carta (or fogli) di musica, meaning “music paper,” is found on nearly every Sardinian table. Said to have been first made many centuries ago in the harsh, mountainous Barbagia region in east-central Sardinia, it is unleavened and crisp and parchment thin, hence its name. It can be eaten as a kind of cracker, with shards broken off the large irregular rounds in which it is baked, but it is often moistened before eating. A common way of eating pane carasau, however, is in the form of pani frattàu — almost a kind of lasagna.
For more ideas, check out some of our best lasagna recipes.