Sundried Tomato and Pesto Flatbread

A few weeks ago I was in Minneapolis attending a Creative Memories convention.  Hard to believe but I’ve been doing it for 19 years!  One of the best parts of going is getting to spend time with my friend Deb.  Even though we only see each other once a year or so, each time we are together, it is just like it was yesterday that we saw each other last.  To quote Anne of Green Gables – “We are kindred spirits!”

One thing we both appreciate and enjoy is good food.  We had a little time to kill in the Minneapolis airport on the way home and we were hungry so we checked out the selection of restaurants.  Pretty much your basic airport fare but there was one I wasn’t familiar with – French Meadow Bakery. Deb had heard good things about it so we gave it a try and I’m glad we did.

We decided to try one of their flatbread pizzas with a salad.  We decided to share and after I tasted it I wished we hadn’t.  It was so good!  We chose one with sundried tomatoes and pesto.

Flatbread

I said good bye to my sweet friend and headed home.

dsc_3590

I thought about that flatbread all the way home as I ready my book – Garden Spells (which I loved).

After I got home I decided I needed some more of that flatbread pizza and since we don’t have French Meadow Bakery here in Oregon I had to figure out how to make it myself.  I think I came up with a pretty good home made version.

The dough is yeast based but don’t be afraid! The recipe is easy and makes enough for four flatbreads about the size of a personal pizza.

Roll the dough out thin and use your fork to prick the dough to prevent big air bubbles and then apply a nice coating of olive oil.

Flatbread

Then you can get creative with your toppings.  I kept one of mine plain jane – a little sea salt and then some Italian seasoning and a little garlic powder.  It was great served with hummus.

Flatbread

For the rest I used some store bought pesto and sun dried tomatoes with freshly grated Parmesan cheese on top.  I have to say it was pretty darn close to the version we had at the airport.

Flatbread

I cooked my flatbread on my Pampered Chef baking stone which helps give it a nice crisp bottom.  If you don’t have one you can also use a cookie sheet.

The first time I made it I rolled my dough out onto my wooden cutting board but it was as little tricky getting it from the board onto the hot cooking stone without totally destroying it since the dough is so thin.

I got a little smarter the next time and I rolled the dough out onto parchment paper and then placed the flatbread and the parchment paper on top of the stone (the edges of the paper will get brown and a little crispy but it works fine)

Flatbread

It bakes fast – about 5 – 10 minutes!  And then you have some yummy flatbread to enjoy.  Perfect as an appetizer, served with a summer salad or just for a snack.

Flatbread

I cut it into pieces, put it in a airtight container and took it on a picnic one night.

Flatbread

You can get as creative as you want with toppings.  I’m thinking a little caramelized onion would be good too.  Let me know what topping ideas you come up with and leave a comment please.  It’s been a bit lonely around here and I’d love to hear from you – makes me happy:)

Sundried Tomato and Pesto Flatbread

Ingredients

  • 1 pkg of active dry yeast
  • 1 tsp honey
  • 1 C warm water, 105-115 degrees
  • 3 C flour, plus extra for dusting
  • 1 tsp sea salt or kosher salt
  • 1 Tbsp olive oil plus extra for brushing
  • Fresh black pepper
  • Fresh or dried herbs
  • Other desired toppings - pesto, sundried tomatoes, Parmesan cheese

Instructions

  • Dissolve yeast and honey in 1/4 C of the warm water and let sit until bubbly
  • In mixer combine flour and salt
  • Add oil, yeast mixture and remaining warm water and mix on low until dough pulls away from the sides of bowl and clusters around the dough hook and is not sticky. (May need to add a bit more flour)
  • Place in a clean and lightly greased bowl
  • Cover with a clean, damp towel and let rise for about 30 minutes in a warm place until doubled in size
  • Divide the dough into four pieces
  • Form into a ball and cover with a damp towel and let rest for 15-20 minutes
  • At this point the dough can be wrapped in plastic and refrigerated for a few days or made into flatbread
  • To make flatbread, place a piece of parchment on counter and dust lightly with flour and roll out the dough into a thin, roundish shape
  • At least 9 inches in diameter
  • Lightly brush rolled out dough with olive oil and use a fork to prick the surface of the dough to prevent air pockets from forming while baking
  • Season the dough with salt and pepper, herbs, pesto, sundried tomatoes and cheese or all of the above!
  • Preheat oven and baking stone in oven to 500 degrees.
  • Place flatbread and parchment paper onto baking stone or onto a cooking sheet and bake until golden brown 5-10 minutes
  • Transfer to a cutting board, cut into pieces with a pizza cutter and enjoy!

Comments

  1. 1
    Kari says:

    I think these combos might be nice:
    1) salmon, cream cheese (or laughing cow cheese), fresh dill
    2) garlic olive oil, spinach, roasted chicken, black olives, feta cheese
    3) alfredo sauce, black beans, black olives, jalapenos, chicken
    4) turkey bacon, fresh tomato slices, mozzarella
    Thanks for sharing your recipe!

  2. 2
    Linda M. says:

    how about kalamata olives, sundried tomatoes and feta or chevre?
    and
    this may be too wacky but what about a ‘sweet’ version? rather than olive oil use butter, and sprinkle cinnamon-sugar over the top, with maybe some orange zest and dried cherries?

  3. 3
    kelly says:

    i loved garden spells, such a cute story!! that looks yummy just way too lazy to make it gluten free!

  4. 4

    Oh man! That looks so good! I am definately going to make this for dinner very soon! or maybe even lunch! I have a supply of homemade pesto in my freezer that I made a couple weeks ago. All I need to buy is the sundried tomatoes and I’m in business.

  5. 5
    Denise says:

    I can’t wait to make this. I bought 2 basil plants recently and made my own pesto for the first time. It was easy and delicious and inexpensive. I’m looking forward to trying other pesto recipes…including this one! Thanks!

  6. 6
    Laurie says:

    Great recipe and I plan to try it this weekend! I use my bread machine once a week to make homemade pizza dough (using a PC stone, too). We’re spoiled in my town with a shop that makes excellent cheese… pesto jack, Monterey jack, toma to name a few… so we usually go for a veggie pizza piled high with cheese. I’m going to try your idea to roll out the dough thin and I love Kari’s idea to use salmon! Yum. Great tip about using parchment paper.

  7. 7
    Sarah says:

    Once again, you’ve inspired me, Leigh Anne! I have probably told you before, but your blog is one of my very faves! I am definitely going to try this. I love pesto/sundried tomato cominations. Can’t wait!

  8. 8
    Renee S. says:

    This flatbread looks so tasty! I can’t wait to give it a try. By the way, I made your Asian Spinach Salad the other night . . . it got a thumbs up from all four of us. : ) Thank you!!

  9. 9
    Tracy says:

    That looks yummy! I would be so happy to just throw on some sliced roma tomatoes, mozzarella cheese and fresh basil. Yum! Definitely going to try this soon… perfect for a light dinner.

  10. 10
    jeanette says:

    thanks for the recipe! can’t wait to try it! i have a great bbq chicken pizza recipe (the sauce and topping only) but not a good crust recipe….think i’ll try it with this one~ cheers, jeanette

  11. 11
    Kim says:

    Made two of these for supper last night. A bbq chicken one and one with pesto, fresh mozzarella and tomatoes. So delicious! My husband was very impressed! Thanks for the great recipe/idea.

  12. 12
    becky jackman says:

    hello,

    I made this tonight and could not find where you listed the temperature. Can you send me the temperature??? I want to make this in the future. Do you recommend only baking one flatbread at a time?

    Thank you for the yummy recipe!

    Becky Jackman

  13. 13
    becky jackman says:

    That makes sense! I baked it at 375 and then tried at 425…thanks for the addition!
    Becky

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