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Summer Flatbreads and Pizzas
Summer Flatbreads and Pizzas
Flatbreads and pizzas make great meals especially in the summer. Paired with a salad and crisp glass of white wine, how can you go wrong? Here are some of our favorite combinations of “white” flatbreads and pizzas. They all require a thin layer of olive oil (with or without minced garlic) or pesto brushed on the raw dough or flatbread before cooking. Pizzas bake at 425 degrees until crusts are browned. Flatbreads (pita, naan…) bake at 375 degrees until they brown and veggies and cheeses are cooked and melted.
Eggplant, Squash and Feta Cheese
Prepare flatbread or pizza dough with thin layer of olive oil. Sauté squash and eggplant in olive oil with kosher salt, adding some finely minced garlic towards the end. The veggies should still be very firm. Place veggies atop oiled dough. Sprinkle with feta cheese and freshly ground black pepper and bake.
Onion and Turkey Sausage
Sauté onions in 2 tbsp. olive oil until translucent. Add uncased turkey sausage and brown. Place atop oiled dough or flatbread. Sprinkle with your favorite cheese and bake.
Arugula, Prosciutto, Mozzarella Cheese and Balsamic Syrup
Place prosciutto and mozzarella atop oiled or pesto rubbed dough/flatbread. Bake until melted and dough is browned. Remove from oven and add Arugula. You can drizzle with any type of balsamic vinegar syrup.
Roasted Corn, Caramelized Onions and Garlic
Use any leftover corn you have- roasted, boiled, grilled. Shave it off the cob. Caramelize onions in pan over medium heat with 2 tsp. olive oil. Add garlic in the last minute. Spread corn and onions over oiled bread/dough and top with mozzarella cheese and bake.
Tomato, Basil and Mozzarella
Add all ingredients to top of bread/pizza and bake until done. Classic. Can’t beat it!
Roasted Pecans, Gorgonzola, Arugula and Balsamic Glaze
Take prepped bread/dough and add chopped pecans and gorgonzola cheese. Bake until done. Remove from oven and add arugula and balsamic syrup or glaze.
Peach, Goat Cheese and Rosemary
Take fresh or grilled peaches and lay in single layer on oiled bread/dough with some spaces in-between peaches. Sprinkle with goat cheese and chopped rosemary. Bake until done.
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Black Raspberry Peach Cobbler
Black Raspberry Peach Cobbler
This recipe from abrowntable.com makes 6 individual 6” cobblers or one medium cobbler. You can half the recipe using ½ pint of black raspberries, or increase the peaches or substitute the fruit differential with most fresh berries. Using gelatin or cornflower will thicken the fruit juices (if using the cornflower you should use two tablespoons and mix it with the fruit before filling the baking dish).
INGREDIENTS
DIRECTIONS
Preheat the oven to 350F. Peel the peaches and slice each of them in half to remove the pit at the center. Cut the peaches into large 1 inch thick pieces. In a mixing bowl, mix together the black raspberries, peaches, sugar, lemon juice, lemon zest, and gelatin. Carefully scrape the vanilla seeds out of the pod and fold the seeds into the fruit mixture. Cover the bowl with a lid or cling film and let it rest in the refrigerator for about 15 minutes. In another mixing bowl, whisk together the flour, 1/4 cup brown sugar, butter, kosher salt, and baking powder. Keep aside. Place the baking dishes in a baking tray. Scoop around 3/4 cup of the fruit mixture into each baking dish. Sprinkle 1/4 cup of the dry flour mix on top of the fruit in each dish. Randomly spread about 1 tablespoon of the chopped butter over the flour mixture. Bake the cobblers in the baking tray for about 45 minutes or till the crust is golden and crisp. Let them cool for 5 minutes outside the oven. Serve hot or warm with/without vanilla ice cream.
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Potatoes with Tomato-Corn Saute
Potatoes with Tomato-Corn Sauté
This speedy Cooking Light side dish of potatoes with tomato-corn sauté is complemented by fresh corn kernels, summer tomatoes, fresh cilantro and shaved Parmesan cheese.
INGREDIENTS
DIRECTIONS
Place potatoes in a medium saucepan; cover with water. Bring to a boil. Cook 10 minutes or until tender; drain.Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add corn and next 3 ingredients (through pepper) to pan; sauté 2 minutes. Add potatoes and tomatoes to pan; cook 1 minute. Top with cilantro and cheese.
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