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Flatbreads Your Way

Posted on by The Olive Oil Hunter

What makes a flatbread different than a pizza? Traditional flatbread dough doesn’t require yeast, so the prep time is faster than that of the yeasted dough for pizza. My approach takes the best of both worlds by using freshly prepared pizza dough, available at most supermarkets, and shaping it into two thin rectangles—flatbreads are often just a 1/4-inch thick. After a 5-minute pre-bake, it’s up to you to customize the toppings to your liking.

Quick Tips:

Have your dough at room temperature for faster and more even crisping in the oven.

Be sure any raw meat, such as sausage or steak, is fully cooked separately—the time in the oven won’t be enough to cook it thoroughly.

For a simple sauce, use 1/3 cup of crushed San Marzano tomatoes mixed with 1/4 teaspoon dried oregano per flatbread.

Charcuterie board favorites as well as ingredients from your favorite salads, such as Salade Nicoise, Greek Salad, and Turkish Shepherd’s Salad, all taste great on baked flatbreads.

Ingredients

  • 1 pound store-bought pizza dough, white or whole wheat, at room temperature (multiply as needed for additional servings)
  • Extra virgin olive oil
  • Sea salt
  • Your choice of toppings…

Ingredients

  • Classic Margherita—crushed tomatoes, sea salt, basil, and mozzarella slices
  • New Caprese—pesto, burrata slices, cherry tomato halves, and balsamic vinegar; finish with basil after baking
  • White—ricotta, mozzarella, and fontina; finish with shavings of Parmigiano-Reggiano after baking
  • Tomato sauce, sautéed sausage chunks, steamed broccoli florets, and smoked mozzarella slices
  • Mushrooms, caramelized onions, and shredded fontina
  • Aioli, sliced steak, gorgonzola, and pine nuts; finish with balsamic vinegar after baking
  • Prosciutto, slices of goat cheese and figs, roasted squash or beet cubes, and hazelnuts
  • Skyr or sour cream, smoked fish, capers, and red onion rings; finish with fresh dill after baking
  • Tiny clams (canned), garlic, freshly grated Parmigiano-Reggiano, and crushed red pepper flakes
  • Salami or pepperoni slices, cherry tomato halves, quartered artichoke hearts, and dried oregano

Directions

Step 1

Note: The dough can be fully baked for 10-15 minutes, if you want to top it with ingredients that don’t need cooking, or pre-baked, as described below, to get it crusty before you layer on fixings such as cheese to be melted. After baking, sprinkle on delicate ingredients that would quickly burn to a crisp in a 450°F or higher oven, such as arugula, cheese shavings, or a drizzle of balsamic vinegar along with more olive oil.

Step 2

Heat your oven (not the broiler) to its highest setting, usually between 450°F and 500°F. Prepare a rimmed sheet pan by coating it with 1-2 tablespoons of olive oil.

Step 3

Cut your dough in half and shape into rectangles with your fingers or a rolling pin. Use your knuckles to make a dimple pattern across the dough and gently brush the surface with more oil; sprinkle lightly with the salt. 

Step 4

Bake for about 5-8 minutes or until firm and light brown. Remove from the oven and top as desired. If using one of the above combinations, add everything except any finishing ingredient, in the order given. 

Step 5

Return to the oven for 5-10 minutes or until the cheese has fully melted. Top with any finishes and another drizzle of olive oil, and serve.

Yields 2 servings

Celebration Potato Pancakes

Posted on by The Olive Oil Hunter

This twist on traditional potato pancakes gets sweetness from parsnips and a hint of tartness from the apple, plus garnishes that add more levels of flavor. Eggs replace flour as the binder, making this version gluten free as well.

Ingredients

  • 12 ounces red potatoes, scrubbed but not peeled
  • 1 medium yellow onion, about 8 ounces
  • 1 large Granny Smith apple, washed
  • 6 ounces parsnips, peeled
  • 3 large eggs
  • 4 tablespoons extra virgin olive oil, divided use, plus more as needed
  • 2 teaspoons coarse sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup skyr, sour cream, or mascarpone
  • 4 ounces thinly sliced smoked salmon, cut into 32 pieces
  • A few springs of fresh dill
  • Additional garnishes: capers, salmon roe or another caviar, diced red onion 

Directions

Step 1

Using the grating blade of a food processor or a large box grater, finely grate the potatoes, onion, apple, and parsnips. Transfer to a very large bowl and mix well. Add the eggs, the 2 tablespoons olive oil, salt, and pepper, and toss thoroughly. Preheat your oven to 250°F and line a rimmed sheet pan with paper towels.

Step 2

Heat a large frying pan over medium heat. When hot, add 2 tablespoons of olive oil. Using a 1/4 cup measure as a scoop, make a layer of pancakes, flattening them slightly with the back of the measure. Cook over medium heat until they brown on the bottom, flip, and continue cooking until the underside browns and crisps. Transfer to the sheet pan and place in the oven to keep warm. Repeat with the rest of the mixture, adding more oil to the pan as needed.

Step 3

To serve, top each pancake with a dollop of skyr, sour cream, or mascarpone; a piece of smoked salmon; a snippet of dill; and a few capers, roe, or another caviar, if desired.

Yields 8 servings

Roasted Potatoes

Posted on by The Olive Oil Hunter

Fragrant and richly hued, yellow rice takes the standard side dish and elevates it. This recipe gets another taste boost from the green peas. 

Ingredients

  • 2 pounds red or Yukon gold potatoes, scrubbed and cut into roughly 2-inch cubes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Black Urfa Chili
  • 1 teaspoon coarse sea salt

Directions

Place a rack in the middle of your oven and preheat to 450°F. In a large bowl, toss the potatoes with the oil, spices, and salt. Roast for 50 minutes, flipping the potatoes and rotating the pan after 25 minutes. Taste and season with more spices as desired. 

Yields 4 servings

Foolproof Scrambled Eggs

Posted on by The Olive Oil Hunter

A properly preheated frying pan makes fast work of scrambled eggs that stay tender. Black Urfa chili adds just the right amount of zest to the finished dish while the oregano adds brightness.

Ingredients

  • 8 large or extra-large eggs
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • Black Urfa Chili and dried oregano

Directions

Whisk the eggs in a bowl. Heat a frying pan over medium-high heat. When the pan is hot, add the olive oil and then the beaten eggs. Let the edges firm for a few seconds, then lower the heat and use a spatula to scramble the eggs, drawing the outer edges in and keeping them moving to prevent browning. Take off the heat just before fully set and let sit for two minutes to finish cooking. Season to taste with the black Urfa chili and oregano, then drizzle with olive oil. 

Yields 4 servings