Informations supplémentaires
30 min.
|
1070 kcal
|
intermediate
|
|
Printable version
1. Cook Dough
Turn broiler on to 450°F with a rack in the centre. Brush baking sheet with 1 tbsp. olive oil and sprinkle cornmeal over top. Add a light layer of flour to a dry countertop and place dough over top. With a rolling pin, roll dough into a large, flattened oval approximately 1/4 inch thick. Carefully transfer dough to baking sheet. Poke holes all over dough using a fork. Place baking sheet in oven on centre rack and cook until dough starts to bubble, about 4–6 minutes. Monitor closely to prevent burning. Remove tray from oven, carefully flip crust and return to the oven for 7–11 minutes, or until light golden. Remove from oven and set aside for Step 4.
2. Prepare and Cook Pepper
Cut top off peppers, then into 1/4 inch thin rings. Heat 1 tbsp. olive oil in a medium skillet over medium-high. Once hot, add peppers and tomatoes and cook for 2–3 minutes, or until golden. Reduce heat to medium and cook for 4–6 minutes, or until tender and tomatoes are beginning to burst. Season to taste with salt and pepper.
3. Finish Flatbread
Pick and tear basil leaves into 1 inch pieces. Spread tomato basil hummus on dough evenly from edge to edge. Top flatbread with peppers, tomatoes, olives, crumbled feta and drizzle balsamic reduction over everything. Sprinkle za'atar to taste and garnish with basil. Cut flatbread into slices. Enjoy!
2unitPizza Dough
171mlHousemade Tomato Basil Hummus (allergens: sesame, sulphites, tree nuts, peanuts)
150gCherry Tomato
200gMini colorful peppers
44gKalamata Olives
47gFeta Cheese
30mlBalsamic reduction
1unitBasil
8gCornmeal
17gAll-Purpose Flour
3gZa'atar
What you need
Brush, Baking sheet, Medium skillet, Rolling pin
1070 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
142g
47%
fat
43g
66%
cholesterol
20mg
7%
fiber
12g
48%
protein
31g
saturated
10g
50%
sodium
1880mg
78%
sugar
25g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg