Rosemary Flatbread

Hi Hi!!

How is everyone’s Hump Day treating them?!  Good I hope :-)

I totally scored some super juicy, flavorful sungold and cherry tomatoes the other day at the farmers market.  We munched on a bunch over the weekend, but still had a good amount come the new week.  Since the majority of my cooking is based around using up whatever produce I have lying around from the garden or farmers market (I sometimes go a little nutzzzz at the farmers market), I decided to top a flatbread with excess veggies.

I can say it was easy to make since i kind of cheated by using a Trader Joe’s pre-made dough.  Seriously though, sometimes I just don’t have the time/energy to do it all from scratch.  Sue me ;-) (but not really, that wouldn’t be fun). However, if you feel so inclined, a couple of from scratch dough recipes are HERE and HERE

{Fresh Veggies}

Back to the flatbread making.  I used the following, but really, use whatever veggies you want:

  • a few tablespoons of olive oil
  • 2 tablespoons  fresh, chopped rosemary
  • 1/2 cup onion, cut in long pieces
  • 1 cup largely chopped white mushrooms
  • 1 cup halved sungold and cherry tomatoes
  • 1 cup spinach
  • salt
  1. Pre-heat over to 450
  2. Chop/cut all veggies
  3. On a floured surface, roll/gently pull dough out to a rectangle.  Mine came out to about 12×6
  4. On a greased baking sheet, cook bread for 12 minutes, until dough is pretty cooked through, and crisp.
  5. While dough is cooking, heat olive oil in a saucepan on medium heat.  Add rosemary; stirring occasionally for about 4-5 minutes.  Remove from heat.
  6. In another pan, heat a little oil (I used Coconut) on medium.  Add onions and allow to cook for about 10 minutes.  Until tender.   About 3/4 of the way through, add the mushrooms.  Add a little salt at the end.
  7. After dough is removed, rosemary oil heated, and onions/mushrooms cooked, coat flatbread with rosemary infused oil.  Make sure to spread the rosemary evenly.  Sprinkle top with a little sea salt. Top with spinach, onions, mushrooms, and tomatoes.
  8. Place back in oven and cook for another 10 minutes.  (plus or minus a few minutes depending on oven)

 

Enjoy!!

Serve as a starter, alone, or along side a fresh arugula salad.

What veggies would you put on top?

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