Pumpkin Seed Flatbread With Sweet Onions And Feta Recipes

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PUMPKIN SEED FLATBREAD WITH SWEET ONIONS AND FETA



Pumpkin Seed Flatbread with Sweet Onions and Feta image

As I researched the health benefits of pumpkin seeds I discovered that not only did they have lots of nutritional benefits, but contained large amounts of tryptophan. Yes, that tryptophan, the 'turkey valium' you read about every year. I've always wanted to try them instead of pine nuts on various recipes. Little did I know I was really inventing an alternative medicinal treatment.

Provided by Chef John

Categories     Canapes and Crostini

Time 40m

Yield 12

Number Of Ingredients 10

2 tablespoons olive oil
1 large onion, sliced
1 teaspoon chopped fresh rosemary
salt to taste
1 tablespoon cornmeal
1 prepared pizza dough
¼ teaspoon freshly ground black pepper
4 ounces crumbled feta cheese
½ cup raw pumpkin seeds, or to taste
⅓ cup grated Parmesan cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat olive oil in a skillet over medium-high heat; saute onion in hot oil until slightly softened, 3 to 4 minutes. Add rosemary and a pinch of salt; saute until onions are golden and soft, about 5 minutes more.
  • Spread cornmeal over the bottom of a baking sheet. Stretch pizza dough in a thin layer onto baking sheet over cornmeal. Spread onions onto dough and sprinkle black pepper over the top. Sprinkle feta cheese, pumpkin seeds, and Parmesan cheese over the top of the onions.
  • Bake on the bottom rack of the preheated oven for 5 minutes. Rotate the baking sheet 180 degrees and bake 5 minutes more. Transfer baking sheet to the middle rack of the oven and bake until bread is golden, crispy, and cheese is melted, about 5 minutes. Transfer flatbread to a wire rack to cool.

Nutrition Facts : Calories 136.7 calories, Carbohydrate 14.9 g, Cholesterol 10.4 mg, Fat 6.3 g, Fiber 0.7 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 311.8 mg, Sugar 2.2 g

PUMPKIN SEED FLAT BREADS



Pumpkin Seed Flat Breads image

Here's a seasonal addition to your harvesttime feast. From its pretty orange color to the irresistible crunch of toasted pumpkin seeds, this flat bread is pleasing to the eye and taste buds. Using sunflower kernels instead of pumpkin seeds is a yummy change.-Terry Braswell, Peachtree City, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 2 loaves (12 wedges each).

Number Of Ingredients 12

1 teaspoon active dry yeast
1 cup warm water (110° to 115°)
6 tablespoons butter, cubed
1/3 cup cornmeal
1 tablespoon sugar
1 tablespoon chili powder
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour
1 egg
2 tablespoons water
1/4 cup salted pumpkin seeds or pepitas
1/2 teaspoon kosher salt

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the butter, cornmeal, sugar, chili powder, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into a 14-in. oval. Combine egg and water; brush over dough. Using a pastry wheel, cut each oval into 12 wedges or strips. Sprinkle with pumpkin seeds and kosher salt. Separate wedges and place on greased baking sheets. , Bake at 400° for 10-15 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 108 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 158mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

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