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.
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
- Pre-heat over to 450
- Chop/cut all veggies
- On a floured surface, roll/gently pull dough out to a rectangle. Mine came out to about 12×6
- On a greased baking sheet, cook bread for 12 minutes, until dough is pretty cooked through, and crisp.
- 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.
- 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.
- 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.
- Place back in oven and cook for another 10 minutes. (plus or minus a few minutes depending on oven)
Serve as a starter, alone, or along side a fresh arugula salad.
What veggies would you put on top?