Italian Inspired California Plum Flatbread Recipes

CALIFORNIA FLATBREAD

Steps:

• Preheat the oven to 475 degrees F. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove with a slotted spoon and drain on paper towels. Add the tomatoes to the drippings in the pan and cook, turning once, until slightly softened, about 2 minutes.
• Brush a large rimmed baking sheet with olive oil. Stretch the pizza dough to fit the pan (if the dough shrinks back, let it rest a few minutes before continuing). Prick the dough all over with a fork. Top with the tomatoes, reserving the bacon drippings. Bake until the crust is golden brown, 12 to 15 minutes.
• Remove the flatbread from the oven; top with the goat cheese. Season with salt and pepper. Toss the sprouts and arugula with 1/2 tablespoon of the reserved bacon drippings (rewarm, if necessary), the lemon juice, and salt and pepper. Top the flatbread with the greens and bacon.

ITALIAN FLATBREAD (PIADINA) WITH FONTINA AND PROSCIUTTO

Steps:

• Combine the flour, baking soda, and 1 teaspoon of salt in the bowl of an upright mixer fitted with a dough hook attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add 10 to 12 tablespoons water until the mixture forms a dough around the hook. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Brush each circle with the extra-virgin olive oil and grill for 4 minutes each side. Remove the piadina from the grill to cool slightly. Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper. Spread each piadina with 1/2 cup of the ricotta mixture. Sprinkle the fontina cheese evenly over the ricotta cheese. Arrange 2 prosciutto slices on top of the cheeses. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil.

ITALIAN PLUM TART

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan and place it on a sheet pan. Place the plums, tapioca, creme de cassis, and 3/4 cup of the sugar in a mixing bowl and stir to combine. Allow to sit for 15 minutes. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and remaining 1 cup of sugar on medium speed until light and fluffy. In a small bowl, combine the flour, cinnamon, salt, and baking powder. With the mixer on low, gradually add the dry ingredients to the butter mixture until it forms small, dry crumbs. Add 1 tablespoon of cold water and continue to beat for about 30 seconds, until the mixture forms large, moist crumbs. Set aside 3/4 cup of the crumb mixture and pour the rest into the springform pan. With floured hands, lightly pat the dough evenly in the bottom of the pan and 1 inch up the sides. Arrange the plums in concentric circles on the crust. Sprinkle the remaining crumb mixture evenly on top. Bake for 1 hour, until the fruit is bubbling and the crust is golden. Cool for 15 minutes, then remove the sides of the pan and serve warm or at room temperature.

FLATBREAD CAPRESE

Steps:

• Combine the flour, yeast, salt, and sugar in a large bowl and whisk to blend. Stir in the water until it forms a rough dough.
• Sprinkle some flour on a counter or cutting board. Turn the dough out onto the board and sprinkle a bit more flour on top. Knead until the dough becomes a smooth ball, 3 to 4 minutes, adding more flour as needed. Cover the dough with a clean kitchen towel and let it rest on the counter for 10 minutes.
• Preheat the oven to 425°F. Coat a baking sheet with cooking spray.
• Roll the dough into a 9x17-inch rectangle and transfer it to the prepared pan. Drizzle with a bit of olive oil and bake 18 to 20 minutes, until golden and crisp.
• Meanwhile, combine the mozzarella and tomatoes in a medium bowl. Slice the basil into ribbons and add them to the bowl, along with a drizzle of oil. Season with salt.
• Transfer the flatbread to a cutting board. Scatter the mozzarella mixture on top. Cut the flatbread lengthwise, then into triangles. Serve immediately.

ITALIAN FLATBREADS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine 1/4 cup oil, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 40 minutes., Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each piece flat. Let rest 5 minutes. Roll out each portion into an 11-in. circle; place on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 40 minutes., Preheat oven to 425°. Using the end of a wooden spoon handle, make several 1/4-in. indentations. Brush with remaining oil. In a small bowl, combine cheese, garlic salt and rosemary; sprinkle over dough. Bake 12-15 minutes or until golden brown. Remove from pans to wire racks to cool. Cut into wedges.

ITALIAN-INSPIRED CALIFORNIA PLUM FLATBREAD

Steps:

• Preheat oven to 425 degrees F. Divide dough into 3 pieces; roll each into a very flat oval on a lightly floured board (about 7x11-inches). Place dough on baking sheets and brush with 1 tablespoon oil. Bake for 10 minutes. (May be prepared ahead to this point.) Just before serving, top each flat bread with 2/3 cup cheese. Bake at 425 degrees F for 5 minutes. To prepare plum salad, toss remaining oil with remaining ingredients. Place equal amounts on each warm cheese flat bread and cut into 3-inch slices to serve.

OLIVE GARDEN CAPRESE FLATBREAD

Steps:

• Preheat oven to 350ºf.
• Dice tomatoes into small pieces and transfer to a mixing bowl. Add chopped garlic, salt, pepper, ½ of chopped basil, and 4 tbsp of extra virgin olive oil. Set aside and allow to marinate for 10 minutes.
• Flatten pizza dough into pan as indicated on package. Drizzle with extra virgin olive oil and brush it over the surface. Bake in oven at 350ºf for 10 minutes on center rack. Remove from oven and allow to cool, about 2 minutes.
• Cut garlic clove in half and rub, cut side down, onto the surface of the bread. Allow bread to cool completely, about 10 more minutes.
• Increase oven temperature to 450ºf.
• Combine mayonnaise and garlic powder in a mixing bowl. Evenly spread onto the surface of the bread. Top with shredded mozzarella to evenly cover surface.
• Drain the Caprese mixture and spread the bread mixture evenly over the bread. Sprinkle with grated parmesan cheese. Return flatbread to oven for 5-7 more minutes or until golden, crisp and bubbly.
• Garnish with remaining chopped basil. Serve immediately and enjoy!

ITALIAN-INSPIRED CALIFORNIA PLUM FLATBREAD

Steps:

• Preheat oven to 425 degrees F. Divide dough into 3 pieces; roll each into a very flat oval on a lightly floured board (about 7x11-inches). Place dough on baking sheets and brush with 1 tablespoon oil. Bake for 10 minutes. (May be prepared ahead to this point.) Just before serving, top each flat bread with 2/3 cup cheese. Bake at 425 degrees F for 5 minutes. To prepare plum salad, toss remaining oil with remaining ingredients. Place equal amounts on each warm cheese flat bread and cut into 3-inch slices to serve.

ITALIAN FLATBREAD

Steps:

• Combine potatoes and warm water.
• Stir in honey and yeast.
• Let stand 15 minutes.
• Stir in one cup of flour.
• Blend in salt and oil.
• Beat in remaining flour to make a soft dough.
• Knead until smooth and elastic.
• Allow to rise one hour.
• Punch down and add flour if sticky.
• Rest 10 minutes.
• Roll dough into 12X15 rectangle.
• Place on greased cookie sheet.
• Poke holes in dough.
• Combine oil and garlic for topping.
• Brush over bread.
• Combine rest of ingredients.
• Sprinkle over dough.
• Let dough rise for 30 minutes.
• Bake at 450* for 15 minutes.

ITALIAN-STYLE FLATBREAD (GRAIN FREE)

Steps:

• Preheat oven to 400°F Grease a 12 x 14 cookie sheet (or lay piece of parchment paper on top).
• Heat 2 teaspoons of olive oil in a small skillet over medium-low heat. Add onions and saute until just tender, 3-4 minutes.
• Add garlic and continue to saute for about 1 minute, stirring constantly.
• Take off heat and put in a small bowl. Stir in basil olives, and sun-dried tomatoes. Set aside.
• In a large bowl, whisk almond flour, tapioca starch, xanthan gum, baking powder and salt.
• In a medium bowl, whisk water and 1/4 cup of oil. Pour into dry ingredients, stirring constantly until evenly mixed. Stir in the filling.
• Spoon the dough onto the middle of the cookie sheet. With the back of a spoon, spread the dough until it almost reaches all four corners of the sheet. It should be about an inch thick, but no more. If it's too thick, it won't bake inside.
• Brush olive oil on the dough and bake for 30-35 minutes (I did it for 25), until it begins to get golden brown on top.
• Let cool and cut into slices.

CALIFORNIA PLUM CAPRESE SALAD

Steps:

• Place pomegranate juice in a saucepan and simmer over medium heat for about 10 minutes until reduced to 2 tablespoons. Stir in vinegar and sugar; cover and chill until ready to use. To prepare salad, arrange plum slices alternately with mozzarella on a platter. Drizzle with chilled pomegranate mixture and olive oil; sprinkle with basil and lemon zest. Serve as a salad or as an appetizer with grilled baguette slices.

PIADINA (ITALIAN FLATBREAD)

Steps:

• Mix flour and salt together in a large bowl. Mix in water, a little at a time, then rub in lard until dough comes together in a ball.
• Transfer dough to a lightly floured work surface; knead until smooth and elastic, about 10 minutes. Divide dough into 6 pieces; roll out each piece to 1/16-inch thickness.
• Heat a dry, heavy skillet or flat griddle over medium-high heat. Cook each piece until golden brown, about 2 minutes per side.

ITALIAN-INSPIRED CALIFORNIA PLUM FLATBREAD

Steps:

• Preheat oven to 425 degrees F. Divide dough into 3 pieces; roll each into a very flat oval on a lightly floured board (about 7x11-inches). Place dough on baking sheets and brush with 1 tablespoon oil. Bake for 10 minutes. (May be prepared ahead to this point.) Just before serving, top each flat bread with 2/3 cup cheese. Bake at 425 degrees F for 5 minutes. To prepare plum salad, toss remaining oil with remaining ingredients. Place equal amounts on each warm cheese flat bread and cut into 3-inch slices to serve.

CALIFORNIA CLUB FLATBREAD RECIPE

Steps:

• Preheat oven to 350 degrees.
• Brush flatbreads with olive oil, then top with cheese, tomatoes, avocado, bacon, and chicken.
• Bake for 6-8 minutes, until cheese is melted and starts to brown.
• Remove from oven and top with fresh parsley and garlic aioli. Serve warm.