Guest guest Posted July 1, 1999 Report Share Posted July 1, 1999 These are from the July/August 1999 issue of Cooking Light: Flatbread Dough Corn, Pattypan Squash, And Cheddar Flatbreads Mushroom, Onion, And Cherry Tomato Flatbreads Roasted Pepper, Corn, And Mushroom Flatbreads * Exported from MasterCook * Flatbread Dough Recipe By : Cooking Light Magazine, July/August 1999, page 150 Serving Size : 4 Preparation Time :0:00 Categories : Breads Inspired Vegetarian--Madison Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup boiling water 1/3 cup yellow cornmeal 1 package dry yeast (about 2 1/4 teaspoons) 1/4 cup warm water -- (100F to 110F) 2 cups all-purpose flour 1/2 teaspoon salt 2 teaspoons olive oil Cooking spray 1 tablespoon yellow cornmeal -- divided 1. Combine boiling water and 1/4 cup cornmeal in a bowl; let stand 20 minutes, stirring occasionally. Dissolve yeast in warm water in a small bowl, and let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Combine cornmeal mixture, flour, and salt in a food processor, and pulse 4 times or until blended. With processor on, slowly add yeast mixture and oil through food chute; process until dough forms a ball. Process 1 additional minute. (To prepare dough by hand, combine cornmeal mixture, flour, and salt in a bowl; stir until well-blended. Add yeast mixture and oil, stirring well.) Turn dough our onto a floured surface, and knead lightly 4 or 5 times (dough will feel tacky). 2. Place dough in a bowl coated with cooking spray, turning to coat top. Cover; let rise in a warm place (85F), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough) 3. Punch dough down; cover and let rest 5 minutes. Divide dough into 4 equal portions, shaping each into a ball (cover remaining dough while working to prevent it from drying). 4. Roll each ball into a 10 x 6-inch oval. Place 2 ovals on a baking sheet lightly dusted with 1 1/2 teaspoons cornmeal. Repeat procedure with remaining 2 ovals on an additional baking sheet lightly dusted with 1 1/2 teaspoons cornmeal. Add toppings and bake according to recipe directions. Yield: 4 servings (serving size: 1 flatbread). CALORIES 304 (10% from fat); FAT 3.3g; PROTEIN 8.3g; CARB 59g. FIBER 2.9g; CHOL 0mg; IRON 3.8mg; SODIUM 295mg;CALC 11mg Converted by MC_Buster. NOTES : If you use whole-grain cornmeal, which still contains some of the hull and germ of the dried corn kernel, you'll need to increase the flour to 2 1/4 cups. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn, Pattypan Squash, And Cheddar Flatbreads Recipe By : Cooking Light Magazine, July/August 1999, page 152 Serving Size : 4 Preparation Time :0:00 Categories : Pizza Vegetables Inspired Vegetarian--Madison Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Flatbread Dough (see separate recipe) Cooking spray 2 cups fresh corn kernels -- (about 4 ears) 2 cups sliced pattypan or yellow squash -- (about 8 ounces) 2 tablespoons chopped seeded jalapeno pepper 1/2 teaspoon salt -- divided 1/3 cup thinly sliced green onions 1/4 teaspoon white pepper 1/3 cup chopped fresh cilantro -- divided 1 1/2 cups shredded sharp cheddar cheese -- (6 ounces) Pattypan is a small, round variety of summer squash with a scalloped edge. 1. Prepare Flatbread Dough; let rise and shape into 4 ovals on baking sheets as directed. Cover and set aside. 2. Preheat oven to 475F 3. Heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add corn, squash, jalapeno, and 1/4 teaspoon salt. Cook 3 minutes, stirring frequently. Add onions; cook 1 minute, stirring constantly. Remove from heat; sprinkle with 1/4 teaspoon salt and white pepper. Stir in 3 tablespoons cilantro. Divide the vegetable mixture and cheese evenly among 4 flatbread dough ovals. Bake the flatbread at 475F for 12 minutes. or until crust is browned. Sprinkle with remaining cilantro. Yield: 4 servings (serving size: 1 flatbread). CALORIES 563 (30% from fat); FAT 18.7g; PROTEIN 22.5g; CARB 78.4g; FIBER 7g; CHOL 45mg; IRON 5.2mg; SODIUM 869mg; CALC 347mg Converted by MC_Buster. NOTES : Pattypan is a small, round variety of summer squash with a scalloped edge. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mushroom, Onion, And Cherry Tomato Flatbreads Recipe By : Cooking Light Magazine, July/August 1999, page 152 Serving Size : 1 Preparation Time :0:00 Categories : Pizza Vegetables Inspired Vegetarian--Madison Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Flatbread Dough (see separate recipe) Cooking spray 2 cups thinly sliced onion separated into rings 6 cups sliced mushrooms -- (about 1 pound) 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme 1/2 teaspoon salt -- divided 1/2 teaspoon freshly ground black pepper 2 garlic cloves -- minced 1 1/3 cups quartered cherry tomatoes 1/2 cup grated fresh Parmesan cheese -- (2 ounces) 1. Prepare Flatbread Dough; let rise and shape into 4 ovals on baking sheets as directed. Cover and set aside. 2. Preheat oven to 475F. 3. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion; saute 4 minutes or until lightly browned. Add mushrooms; sprinkle with thyme and 1/4 teaspoon salt; saute 6 minutes or until tender. Remove from heat; stir in pepper and garlic. 4. Divide mushroom mixture evenly among 4 flatbread dough ovals; sprinkle 1/4 teaspoon salt over mushroom mixture. Arrange 1/3 cup tomato over each flatbread, and top each with 2 tablespoons cheese. Bake at 475F for 12 minutes or until cheese is melted. Yield: 4 servings (serving size: 1 flatbread). CALORIES 425 (17% from fat); FAT 7.9g; PROTEIN 16.8g; CARB 72.8g; FIBER 6.1g. CHOL 10mg; IRON 5.8mg; SODIUM 973mg; CALC 205mg Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Pepper, Corn, And Mushroom Flatbreads Recipe By : Cooking Light Magazine, July/August 1999, page 152 Serving Size : 4 Preparation Time :0:00 Categories : Pizza Vegetables Inspired Vegetarian--Madison Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Flatbread Dough (see separate recipe) 2 large red bell peppers 2 tablespoons chopped fresh sage 1 teaspoon olive oil 1 1/2 cups sliced mushrooms 1/4 teaspoon salt 1 cup fresh corn kernels 1/3 cup coarsely chopped ripe olives 1/4 teaspoon black pepper 1 cup crumbled goat cheese -- (4 ounces) 1. Prepare Flatbread Dough; let rise and shape into 4 ovals on baking sheets as directed. Cover and set aside. 2. Preheat broiler. 3. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into thin strips. 4. Heat sage and oil in a medium nonstick skillet over medium-high heat. Add mushrooms and salt; saute 2 minutes. Add roasted bell peppers and corn; saute 5 minutes. Remove from heat; stir in olives and black pepper. 5. Preheat oven to 475F. 6. Divide corn mixture among 4 flatbread ovals; sprinkle evenly with cheese. Bake at 475F for 15 minutes or until cheese begins to melt. Yield: 4 servings (serving size: 1 flatbread). CALORIES 449 (25% from fat); FAT l2.4g; PROTEIN 14.5g; CARB 71g; FIBER 5.3g. CHOL 25mg; IRON 5.3mg; SODIUM 863mg; CALC 171mg Converted by MC_Buster. - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
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