Margarita Flatbread

Margarita Flatbread

I don't know about you, but I love anything with mozzarella, basil and tomatoes.  They are probably my 3 favorite ingredients, with mozzarella being number 1 in my heart.  I have started buying it at the farmer's market and it is much fresher than what you could find at the supermarket.  I always buy the fresh stuff and stay far away from the cheese that was on our pizza growing up.

Anyway, I finally found a good recipe for flatbread and layered it with my 3 favorite ingredients along with proscuitto and parmesan cheese.  Technically this is not a margarita flatbread because of the added toppings, but the Italian part of me needed the proscuitto. Some deli workers don't know how to slice it., so just make sure you tell them to slice it paper thin. As my dad used to say "I wanna be able to read the newspaper through it"

I found this flatbread recipe in a gluten free magazine, but when I originally made it, it was too moist in the center from the juice from the tomatoes. To fix that, I pre-heated the pizza stone and also put a layer of parmesan cheese between the tomatoes and the flatbread.

Flatbread with Italian Herb Blend from Spice House

Flatbread

Ingredients

50 grams Egg  , beaten (1 egg)

160  grams Brown Rice Flour, Organic GF, Sifted (1 cup)

84 grams Quinoa Flour, Organic GF, Sifted (3/4 cup)

1.4 grams Salt, Sifted (1/4 tsp)

300 milliliter Water, (1.25 cup)

Method

1. Sift: Brown rice flour, salt and quinoa flour together in bowl

2. Mix: Egg and water in bowl and add to dry ingredients.  The final constancy should be that of pancake batter. If more water is needed, add by teaspoons being careful not to make batter too thin.

3. Rest: 1 hour at room temperature

4. Heat: Non-stick, 10-inch skillet over medium-high heat

5. Pour: 1/2 cup of mixture into hot skillet and cook on 1st side for 2-3 minutes (until golden brown), flip and cook other side for about 2 minutes.

Servings: 4

Flatbread mixture in non-stick skillet   

Flatbread after flipping

Margarita Flatbread

Ingredients

Flatbread

Toppings Group

4 tsp. Italian Seasoning

4 tablespoon Parmesan Cheese, grated

4 small plum tomatoes, sliced

8 oz. mozzarella cheese, sliced, thin

4 slices Proscuitto

1/2 cup basil, whole leaves

Method

1. Prepare: Flatbread with 1 teaspoon of italian seasoning or herb blend sprinkled on each while cooking

2. Preheat: Oven and baking stone to 350 degrees

3. Transfer: Prepared flatbread to plate

4. Generously: Cover flatbread with parmesan cheese

5. Layer: Tomato slices over parmesan cheese

6. Place: Thin slices of mozzarella cheese over tomatoes

7. Bake: On pre-heated pizza stone for 12-14 minutes (until cheese is melted and beginning to turn brown)

8. Top: With proscuitto and basil

9. Serve Hot

Servings: 4

Nutritional Info for Flatbread Only

Nutritional Info for Toppings Only

If you ever need good spice blends I would highly recommend The Spice House in Chicago. They do a lot of mail order business and occasionally do free shipping.  When you can get it, take advantage of it.

http://www.thespicehouse.com