Veggie Flatty Recipe
Flatbread with roasted corn, onions, mozzarella, garlic cream, parmesan and herb oil
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Ingredients
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Flatbread
Toppings
Method
Flatbread Preparation
- 1
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour, instant yeast, and salt. Mix well.
- 2
Add Wet Ingredients
Make a well in the center of the dry ingredients and add the warm water and olive oil. Stir until a dough begins to form.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes, until smooth and elastic.
- 4
Let the Dough Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Toppings Preparation
- 5
Roast the Corn and Onions
Preheat the oven to 400°F (200°C). Spread the corn kernels and chopped onions on a baking sheet, drizzle with olive oil, and season with salt and black pepper. Roast for 15-20 minutes, or until lightly charred.
- 6
Prepare Garlic Cream
While the corn and onions are roasting, heat the heavy cream in a saucepan over medium heat. Add minced garlic and simmer for 5 minutes, stirring occasionally. Season with salt and remove from heat.
- 7
Make Herb Oil
In a small bowl, combine olive oil with chopped fresh herbs. Mix well and set aside.
Assembly and Baking
- 8
Preheat Oven
Preheat your oven to 450°F (230°C) while you assemble the flatbreads.
- 9
Shape the Flatbread
Once the dough has risen, punch it down and divide it into 2 equal portions. Roll each portion into a flat circle about 1/4 inch thick.
- 10
Add Toppings
Place the rolled flatbreads on a baking sheet. Spread the garlic cream over each flatbread, then top with roasted corn, onions, mozzarella, and a sprinkle of parmesan.
- 11
Bake
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly and the edges of the flatbread are golden.
- 12
Drizzle with Herb Oil
Remove the flatbreads from the oven and drizzle with the prepared herb oil before slicing.