Flatbread Pizzas

flatbread pizza with eggplant

Flatbreads seem to be all the rage, have you noticed? They’re popping up on restaurant menus and wine bars all over the place. Sometimes you see them as appetizers to be shared or as a light lunch or dinner served with a salad, I’ve even seen them used for breakfast, either way they’re pretty popular right now.

flatbread

Flatbreads can be made without yeast which results in a crispy, cracker like crust, the kind I like the best and the kind I seem to find in most restaurants, or by using pizza dough with yeast and rolling it out really flat.

You can make your own, there are plenty of recipes on the web or you can buy a brand you like. Let me just say I have no affiliation with this brand what so ever, I just happened to come upon it while shopping at a new grocery store in my area, but now I’ve fallen in love!

I think they’re great to have handy when company stops by, they take 10 minutes to crisp up and the toppings are endless! Just Google flatbread pizzas and you’ll see what I mean.flatbread pizza with eggplant

First brush each side of the flatbread with olive oil, uncooked, straight from the package, place on a sheet pan, then layer your toppings on.

I used shredded mozzarella then placed sauteed eggplant slices on top along with red onion, pop in the oven for 10 minutes at 400 degrees, when it came out I brushed it with basil pesto, so good and great served with a glass of wine!

flatbread pizza with eggplantflatbread pizza with eggplant

Less dough, less filling, but oh so satisfying and crispy good!

scrambled egg flatbread pizza

So good I decided to make a breakfast version, this time I cut the flatbread down the middle instead of leaving it whole, brushed olive oil on each side and precooked the flatbread at 400 degrees for 10 minutes.

In the meantime I scrambled up some eggs with fontina, a little leftover sausage, red pepper and spinach.

scrambled egg flatbread pizza

When the flatbread came out of the oven nice and crispy I plopped my egg combo right on top, delish!

A nice alternative to a heavier doughed pizza and perfect for entertaining this summer!

 

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Seared Scallops with Pea Puree

seared scallops with pea puree

Here’s an impressive dish that takes maybe twenty minutes or so, and it tastes divine!

seared scallops with pea puree

Buttery rich perfectly seared scallops get placed on top of a pea puree flavored with garlic, shallots, a little cream and lemon zest, it’s ethereal!

 

seared scallops with pea puree

Each bite gets swiped into the dreamy sauce for the perfect explosion of flavors!seared scallops in pea puree

I have to thank my friend Stacey and Saveur for the inspiration for this dish, I will be making it again and again!

5.0 from 1 reviews
Seared Scallops with Pea Puree
 
An impressive dish, easy to prepare and tastes divine!
Author:
Ingredients
  • Dinner for two!
  • 8 large, dry natural scallops
  • 1 bag of frozen peas, 1 lb.
  • 1 cup of water or broth
  • ⅔ cup of half and half, or more if needed to loosen puree
  • 2 shallots, minced
  • 1 large garlic clove, crushed
  • 2 tablespoons, unsalted butter
  • olive oil for searing scallops
  • zest of 1 lemon
Instructions
  1. Add butter in a skillet over medium heat, add garlic and shallots and cook until soft.
  2. Add peas and 1 cup of water or broth and cook until sauce is reduced.
  3. Set aside 1½ cups of the cooked peas, keep warm
  4. Place the remaining pea mixture into a food processor, add the half and half, a pinch of the lemon zest and salt and pepper to taste.
  5. Pulse until you get a nice creamy consistency that you desire, I did not make mine completely smooth.You can add more cream if so desired.
  6. Place in a small sauce pan and keep warm.
  7. For the scallops, get your skillet nice and hot, do not use a nonstick pan.
  8. Salt and pepper your scallops and make sure they are dry.
  9. When pan is nice and hot drizzle olive oil on the bottom.
  10. Place scallops in pan and don't move them until you see a dark golden crust form.
  11. Flip them over when crust is formed, cook for 1 more minute, then remove.
  12. To plate spread pea puree on a plate, add scallops and sprinkle some of those reserved whole peas all around.
  13. Garnish with a little lemon zest on top or if your lucky to find some lemon flaked salt like I did, you can use that instead.

 

 

 

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Spring Salad with Asparagus, Goat Cheese, lemon and Hazelnuts

spring salad with asparagus and goat cheese

I’ve been taking full advantage of asparagus season, my fridge is constantly stocked with those tender thin stalks. Besides just roasting them, which is a given, I’ve been putting them into frittatas, risottos, pasta dishes, tarts and a ton of salads.

In this salad today the asparagus is really the star. You give them a really quick roast to get them out of the raw state, slice them in half lengthwise, then gently toss into a hunk of honey infused goat cheese which has been loosened up a bit with a fresh lemon and olive oil dressing. Honestly, you could stop right there it’s that good!

But continue on please because we’re making a salad today.

spring salad ingredients

For the other ingredients you’ll want to build your salad around what’s in season, and being that its spring here I used a mixture of red leaf lettuce and a little arugula for spiciness, crispy radishes, fresh peas and fava beans, I added in some raw zucchini ribbons because I love the look and taste it gives to a salad, plus crunchy toasted hazelnuts.

spring salad with asparagus and goat cheese

Layer everything together rustic style onto a nice big platter and spoon more of the lemon and olive oil dressing all over.

spring salad with asparagus and goat cheese

For a special finish to this salad add generous shavings of Parmigiano Reggiano, it’s a must!

Spring Salad with Asparagus, Goat Cheese, lemon and Hazelnuts
 
A beautiful fresh salad that celebrates Spring!
Author:
Ingredients
  • 1 bunch of asparagus,on the thin side but thick enough to cut in half lengthwise.
  • 1 cup fresh peas, or frozen and defrosted
  • ½ cup of cooked and prepped fava beans, you could use frozen defrosted lima beans
  • 5 radishes, thinly sliced
  • 2 medium raw zucchini made into ribbons with a vegetable peeler, (no seeds)
  • ½ bunch of red leaf lettuce chopped bite size and a generous handful of arugula mixed together or combination of salad greens of your choice
  • 4 oz. of chevre goat cheese, I used the one with honey
  • the zest of one lemon, you can cut up a few slices for garnish after
  • ½ cup of toasted hazelnuts, slightly cracked open
  • shaved Parmigiano Reggiano for top of salad
  • extra lemons for dressing
  • olive oil
Instructions
  1. Roast your asparagus on a sheet pan drizzled with olive oil for maybe 5 or 10 minutes on 375 just until the raw taste is gone, you don't want limp asparagus they should still have a good bite to them, so keep checking. Cool them off and them slice them lengthwise.
  2. Make a lemon and olive oil dressing using 2 parts fresh lemon juice to 4 parts olive oil.
  3. In a bowl mash up your goat cheese and loosen it up with 2 tablespoons of the lemon dressing.
  4. Gently toss and coat sliced asparagus into the mixture, adding salt and pepper to taste.
  5. On a large platter assemble the greens, peas, fava beans, radishes, zucchini ribbons all over ending with the goat cheese coated asparagus on top.
  6. Sprinkle the toasted nuts all around.
  7. Spoon lemon dressing all around, as much as you think you need.
  8. Add shavings of Parmiggiano Reggiano on top.
  9. Garnish with a few lemon slices.

 

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