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