For now, I want to share with you the amazingness of this flatbread... it was so good I wanted to eat all of it in one sitting; and there was a lot. I decided against this for two reasons: first of all, I'm running again (hooray!!!) which means I need to lose 12 pounds which means extra carbs have got to go for this carb addict and second, we had guests and I'm pretty sure they would have thought I was weirder than I am if I were shoving flatbread in my mouth; so I did it after they left. Just kidding.
Flatbread: it was super easy and fun to make. I started with my pizza dough recipe, which you all know is THE BEST pizza dough recipe ever in life, then stuck it flat on the hot grill and 'dressed' it while it cooked. Fun!
I'm going to post the pizza dough recipe as if it's the flatbread recipe but we all know it's the same thing... this way you don't have to go to the pizza page :)
3/4 cup warm water
1/4 cup white wine (use what you like to drink)
2 teaspoons yeast
1 Tablespoon agave nectar
2 Tablespoons extra virgin olive oil
1 teaspoon salt
3 cups flour (I used white but you can do whole wheat or a combination... I have done it all three ways!)
1 zucchini, sliced thin
1 red onion, sliced thin
1 pkg Daiya vegan cheese, shredded
Truffle salt (or reg salt is fine too)
Olive oil for grilling
In a bowl, mix the warm water and wine. To that add your yeast. Mix together and let sit for about 5 minutes.
Add the agave nectar, olive oil and salt to the yeast mix and stir lightly.
Add one cup of flour to your mix and incorporate using a fork. Add the other two cups separately, incorporating with the fork between each cup.
When your dough is basically formed, take off your rings and use your hands to finish completely mixing the ingredients together.
Once mixed together, knead for about 2-3 minutes then cover with a little olive oil, cover the bowl with a cloth and put it somewhere warm to rise for 45 minutes.
While your dough is rising, prepare your zucchini, onion and cheese.
To prepare the zucchini and onion I used the mandoline. This is the only way to get the thinness that you need. I have tried it by slicing but it's way more of a pain so get a mandoline and save yourself some time :)
Mandoline your zucchini on the thinnest setting, then change the setting to slightly thicker for the red onion.
If your 'cheese' isn't pre-shredded, now is the time to grate it. Note on the 'cheese': I used the Daiya mozzarella which is my new favorite vegan cheese. How did I ever live without it?!
When dough is ready, flour a surface; I use a pastry cloth because it makes clean up way easier. Tear your dough into 'about' six little balls. You can do smaller if you want smaller flatbreads or you can do bigger if you want bigger; up to you.
Put your dough on the floured surface, one ball at a time, and 'push' it into a 'circle' using your fingers. Keep working it until it is about 1/2 to 1/4 inch thick and round, if you need it to be round. Personally I like it a little misshapen. Brandi pointed out that one of the flatbreads looked like Florida... go Florida! :)
Repeat with all dough balls then heat and clean your grill.
Bring three uncooked flatbreads out to your grill at a time; that's how many I could fit... do more or less to accomodate your grill. Also, bring your toppings, olive oil and truffle salt out to the grill with you as well.
Drizzle first lucky flatbreads with a little olive oil and sprinkle some truffle salt on top. Put that side face down on the grill and let it go for 2-3 minutes then check it. You want lovely grill marks and toasty dough. At that point, flip (use tongs so you don't burn yourself) the dough and begin cooking on the other side.
Repeat with all prepared flatbreads, then you're ready to eat.
They were fluffy and crunchy with the goodness of zucchini and red onion... delicious and simple! I served it along with the mango daikon salad which was topped with crab, or not, in my case. This flatbread would be good served with anything!