Flatbread 2 ways Grape Brie - Tomato Mozarella

I used the basic recipe from the new cover of The Pampered Chef Spring 2016 catalog. We loved both --did not make the homemade dough used a rectangular flatbread from Trader Joe's. Kevin was skeptical about the balsamic glaze drizzle on the tomato version but after trying both ways we added it to the whole pizza. The grape brie was delicious and great as an app or main --also great at room temp as well.

5-Minute Dough
• 1 1/2 cups (375 mL) flour, plus additional as needed
• 1 1/2 tsp (7 mL) baking powder
• 1/2 tsp (2 mL) salt
• 1/4  tsp (1 mL) baking soda
• 1 cup (250 mL) 2% plain low-fat Greek yogurt
• 1/2 tbsp (7 mL) olive oil to grease stone

Variation	Topper	Herb & Glaze	Cheese
Grape, Rosemary and Brie	½ tbsp (7 mL) olive oil 1½ cups (375 mL) seedless red grapes, cut in half	2 tbsp (30 mL) chopped fresh rosemary, divided 2 tbsp (30 mL) prepared balsamic glaze	8 oz (250 g) brie cheese, cut into ¼” (6 mm) slices
Mushroom, Thyme and Goat Cheese	½ tbsp (7 mL) olive oil 8 oz (250 g) baby Portobello mushrooms, sliced	2 tbsp (30 mL) chopped fresh thyme leaves, divided 2 tbsp (30 mL) prepared balsamic glaze	8 oz (250 g) goat cheese, crumbled
Tomato, Basil and Mozzarella	½ tbsp (7 mL) olive oil 1½ cups (375 mL) grape tomatoes, cut in half	2 tbsp (30 mL) chopped fresh basil leaves, divided 2 tbsp (30 mL) prepared balsamic glaze	8 oz (250 g) fresh mozzarella cheese, torn into 1” (2.5 cm) pieces

DIRECTIONS

1. Choose a variation. Preheat grill for direct cooking over medium-high heat (400-450°F/200-230°C).
2. For topper, heat oil in 12” (30-cm) Executive Nonstick Skillet over medium-high heat 1-3 minutes. Add topper; leave undisturbed 4-6 minutes or until deep golden brown. Remove from Skillet; set aside.
3. For dough, combine dry ingredients in Classic Batter Bowl; mix well.  Stir in yogurt and 1 tbsp (15 mL) herb until combined (mixture will look dry). 
4. Turn dough out onto lightly floured surface and knead 4 minutes, sprinkling with additional flour as needed. Divide dough in half; form into two balls.
5. Roll out one ball into a half moon shape using lightly floured Baker’s Roller®. Brush Rockcrok® Grill Stone with oil. Transfer onto half of stone; repeat with remaining ball. Pierce entire surface of dough using pastry tool.
6. Place stone on grid of grill. Grill, covered, 9-13 minutes or until bottom of crust is golden brown, rotating grill stone halfway through grill time. Remove stone from grill. 
7. Flip crust over. Arrange cheese and topper over crusts. Grill, covered, 4-6 minutes or until crust is deep golden brown. Remove stone from grill.
8. Drizzle with balsamic glaze and top with remaining herb. Cut flatbread in half lengthwise and into fourths.

Yield:

• 16  servings of 1 slice

Nutrients per serving:

Calories 73, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 163 mg, Carbohydrate 11 g, Fiber 1 g, Protein 4 g

Cook's Tips:

Can’t find prepared balsamic glaze? No problem! Here’s a homemade version you can make in the microwave: Whisk together 2/3 cup (150 mL) balsamic vinegar and 1 tbsp (15 mL) olive oil in Small Batter Bowl.  Microwave, uncovered, on HIGH 6-8 minutes or until mixture is thick, syrupy and reduced to about ¼ cup (50 mL). Cool to room temperature.  Refrigerate any leftovers.

 

To prepare this recipe in a conventional oven, preheat oven to 450°F (230°C).  Prepare recipe as directed in Steps 1-5.  Bake crusts on lowest rack of oven 14-16 minutes or until crust is golden brown.  Top as directed in Step 7.  Bake 6-9 minutes or until crust is deep golden brown.