Provençal Flatbread Recipes
PROVENçAL FLATBREAD
Top Pillsbury™ pizza crust with tomato and olive mixture for a quick and easy flatbread - perfect for a French meal.
Provided by Pillsbury Kitchens
Categories Side Dish
Time 30m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Spray large cookie sheet with cooking spray. Unroll dough on cookie sheet; starting at center, press out dough into 15x10-inch rectangle. Brush with 1 tablespoon of the oil; sprinkle with herbes de Provence.
- Bake 15 to 18 minutes or until light golden brown.
- Meanwhile, in medium bowl, mix tomatoes, olives, garlic, remaining 2 tablespoons oil, the chopped basil, pepper and salt.
- Cut flatbread into 24 pieces. Top evenly with tomato mixture. Garnish with basil leaves.
Nutrition Facts : Calories 80, Carbohydrate 9 g, Fat 1/2, Fiber 1/2 g, Protein 1 1/2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 288 mg
SOCCA (PROVENCAL CHICKPEA FLATBREAD)
Capturing the heart and soul of the Côte d'Azur is Socca, the famous rustic chickpea flatbread that's embraced as Nice's original street food. This Socca recipe will transport you back to Provencal France from your very own kitchen!
Provided by Kimberly Killebrew
Time 55m
Number Of Ingredients 9
Steps:
- In a mixing bowl whisk together the garbanzo bean flour, salt and pepper. Pour in the water and continue to whisk until the batter is smooth. Add 1 1/2 tablespoons olive oil and whisk to combine. Let sit at room temperature for at least 20 minutes or up to several hours.
- Preheat the oven to 450 F.Heat a 12-inch heavy oven-proof frying pan (I prefer cast iron) and add the remaining 2 tablespoons of olive oil (I like to replace some of the olive oil with duck fat for the best flavor). Cook the onion until deeply caramelized, adding a small pinch of sugar to enhance the caramelization. Add the chopped rosemary and cook for another minute. Spread the onion mixture out evenly over the bottom of the pan.Pour the chickpea batter over the onion mixture. Place the pan on the middle rack of the oven and bake for 10-15 minutes or until the socca is firm, the edges are set, and it is golden in color. Next brush the socca with some additional olive oil and then place it under the broiler for another minute or two until well browned and just beginning to scorch in a few places.Cut into wedges and serve immediately while hot.
Nutrition Facts : Calories 158 kcal, Carbohydrate 13 g, Protein 5 g, Fat 10 g, SaturatedFat 1 g, Sodium 396 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
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