This was the 3-pack flatbread from Sadie Rose, a local bakery in San Diego...
Our pan could only hold two of these slabs. This was pretty easy to make and also delicious to eat.
You brush the top with olive oil and sprinkle with sea salt. Bake at 425F for 4 minutes. Then, take it out and put on toppings of your choice and bake for an additional 9-11 minutes. I topped mine with pre-roasted vegetables (cauliflower, thinly sliced yellow and green zucchini), diced red and orange bel peppers and shredded Gruyere cheese. It came out pretty darn good, I must say.
It helps to pre-roast the cauliflower first. It made me happy to see Bert and TC eat this. It made for a nice and light meal with salad on the side.
I recently made this again, but added sliced mushrooms. The possiblities are endless - pesto, prosciutto, sun dried tomatoes, different cheeses (no goat or feta, thank you), eggplant and so on. The flat bread isn't totally thin, but it's sturdy enough to hold the toppings. The flatbread is $4.99 for a bag of three. There were other types of flatbread by different bakeries available, but they were smaller. I wanted to try this since it was a larger size. I'm glad we tried this and it will give TC a chance to explore her inner chef and be creative with the toppings...
2 comments:
Sadie Rose has the best bread. I love their pretzel rolls!
I'd never heard of them before. I'm glad I tried it out - it's a quick and easy way to make a good meal/snack.
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