Sweet Strawberry Flatbread
Oh yeah. That looks delicious, doesn't it?
It was. I should know...I ate the whole thing myself. Every last bite.
I've been loving all of the fresh, organic, homegrown produce coming from our garden lately. Basil, tomatoes, onions, carrots: I love all of them coming together on one little flatbread. But sometimes, you don't want savory. And sometimes, you have an abundance of sweet little strawberries instead.
A simple recipe of leftover pizza dough, walnuts, coconut, & agave.
Topped with a dozen or so super sweet strawberries from the farmer's market, it was just irresistible. And so easy to prepare- it'll seem like you worked way harder on this one than you'll actually have to, I promise. While I baked my pizza, I bet this would make an awesome on-the-grill meal, too.
To start, you'll need some dough for the flabread. You can use your favorite, or use our favorite:
dough ingredients: 1 sachet active dry yeast 1 teaspoon turbinado sugar 1 cup warm water 2 1/2 cups bread flour 2 tablespoons olive oil 1 teaspoon salt flatbread directions: Preheat oven to 400 degrees. In a medium mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. In a separate bowl combine flour and salt.Once yeast and sugar mixture looks creamy, beat until smooth. Let rest for 5 minutes then add dry ingredients and oil to yeast mixture. Using a wooden spoon or whisk, stir all the ingredients together until just combined, about 2 minutes. Then using either a bread hook attachment or your hands, knead and stretch dough until dough is elastic-y but softened, about 5-8 minutes. Split dough into two halves. Set one in the fridge for later use, or prepare both to make two small pizzas. Using your hands, gently pull the dough into a small round disc, about 7-9 inches around. Grease a pizza stone or baking sheet, then lay the dough down for topping.
The rest of the ingredient list is short & sweet. You'll need:
1 tablespoon shredded coconut 1/4 cup chopped walnuts 2 tablespoons agave or coconut nectar 1 cup (about 7 large) chopped strawberries sprinkle of nutmeg
Preheat oven to 400 degrees.
Once the flatbread dough is ready, spread evenly with 1 tablespoon of agave or coconut nectar. Top with shredded coconut and chopped walnuts. Bake for 15-20 minutes. Be sure to check the flatbread halfway and use a spatula to gently toss around the walnuts and coconut, to make sure the coconut doesn't burn. It will slightly brown and get a little crispy during cooking, but thats okay! The flatbread is finished when the crust is light golden brown and the walnuts and coconut are golden & toasted. Remove it from the oven and move to a cooling rack or cutting board. Cover in chopped strawberries and the remaining tablespoon of either agave or coconut nectar. Sprinkle with nutmeg. Cut into 4 even pieces, and eat it all up! Its yummy, sweet, and perfectly delicious. Perfect for an end of summer or back to school party!
PRINT RECIPE
8 Comments
|
tagsAll |