Cheese Crusted Flat Bread Food

GARLIC CHEESE FLATBREAD

Steps:

• In a cup or small bowl, sprinkle yeast over the surface of the lukewarm water. Let stand for 5 to 10 minutes to dissolve.
• In a large bowl, stir together the flour, salt and sugar. Pour in the yeast mixture along with the olive oil. Beat with a sturdy spoon until dough is stiff enough to pull away from the sides of the bowl. Cover, and set aside until doubled in size, about 35 minutes.
• Remove the dough from the bowl and knead briefly on a floured surface. Roll the dough out to 1/4 to 1/2 inch thickness or to the size of your baking sheet. Place on a greased baking sheet and spread butter over the top. Sprinkle with garlic powder, Parmesan cheese and mozzarella cheese. Let rest while you preheat the oven to 350 degrees F (175 degrees C).
• Bake for 20 minutes in the preheated oven, until golden brown and cheese is bubbly. Serve warm.

CRUSTY PARMESAN BREAD

Steps:

• Preheat the broiler to low. In a small bowl, mix the butter, mayonnaise and cheese, then season with salt and pepper.
• Cut the baguette in half both crossways and horizontally. Evenly spread cheese mixture on the bread. Place on a baking sheet and broil until golden, about 3 minutes.

HOMEMADE FLAT BREAD

Steps:

• In the bowl of a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic.
• Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour.
• When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. Cut into 20 pieces and with a rolling pin roll out to form very flat 5 to 6-inch circles.
• Preheat a stove top grill pan over medium high. Do not oil. Place bread on hot grill and cook without touching it until you see bubbles on the surface, about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up. Serve immediately.

CHEDDAR FLATBREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar and salt. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Divide in half. Press each into a greased 9-in. pie plate. In a small bowl, combine melted butter and seasonings; brush over dough. Sprinkle with cheese. Prick dough several times with a fork. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Store in the refrigerator.

GARLIC-CHEESE FLAT BREAD

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 10x15-inch baking sheet.
• Press dough on to prepared baking sheet. Combine butter, garlic, and basil in a small bowl; drizzle over dough. Sprinkle with Cheddar cheese, Romano cheese, and Parmesan cheese.
• Bake in preheated oven until crisp, 10 to 12 minutes. Cut into squares and serve warm.

CHEESY FLAT BREAD

Steps:

• Pat dough onto the bottom and up the sides of a greased 14-inch pizza pan or 15 x 10 x 1 inch jelly roll pan.
• Brush olive oil over bread.
• Sprinkle with paprika, basil and garlic.
• Sprinkle with cheese.
• Cover and let rise for 30 minutes.
• Bake at 375 for 20-25 minutes or until golden.

4-CHEESE FLATBREADS

Steps:

• Preheat the oven to 450 degrees F.
• Mix together the four cheeses and Italian seasoning in a bowl. Place the naan on a sheet pan and spread each piece with a tablespoon of the pesto. Spread the cheese mixture on the naan. Bake until the cheese is melted, bubbly and lightly golden brown, 6 to 8 minutes.
• Sprinkle with pepper flakes, if using.

GINA'S CHEESY FLAT BREAD

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl fold together the goat cheese, cream cheese, garlic and herbs. Season with a pinch of salt and pepper.
• Line a sheet tray with parchment paper and lightly flour a work surface. With a rolling pin, roll the dough into an oval shape that fits a half sheet tray and lay out on the parchment paper.
• Spread dough with the goat cheese mixture, leaving a 1/2-inch edge. Arrange the red onion in a row, overlapping slightly. Repeat with the zucchini.
• Brush the red onion, zucchini, and crust with olive oil. Sprinkle with red pepper flakes, salt and pepper, to taste, and the Parmesan. Bake in the oven for 25 minutes.
• Remove from oven and using a pizza cutter, slice into thin strips for serving.

HERBED GOAT CHEESE ON FLAT BREAD

Steps:

• Combine first five ingredients, salt and freshly ground black pepper together in a mixing bowl and stir well until evenly combined. Transfer mixture into a disposable piping bag fitted with a star tip.
• Lay out crackers or chips and pipe a round rosette of goat cheese mixture onto each one. Top rosette with a small sprig of fresh dill. Serve immediately.

CRUSTY CHEESE BREAD

Steps:

• Sprinkle yeast over warm water.
• Let stand 5 minutes.
• Stir gently to moisten.
• With mixer, blend softened yeast with cottage cheese, sugar, salt and egg.
• Add flour in 1/2 cup portions to form stiff dough.
• Beat well by hand after each addition.
• Cover dough and let rise in a warm place until double (about 1 hour).
• Butter a 1 1/2 quart casserole.
• Stir down dough and transfer to buttered casserole.
• Let rise another 30 to 40 minutes until almost double.
• Preheat oven to 350 degrees.
• Bake 40 to 50 minutes or until golden brown.
• Brush crust with butter and serve.
• Variations: Add 1 tablespoon grated onion and 2 tablespoons toasted sesame seeds before adding flour.
• Mix in 1 cup grated sharp cheddar cheese when stirring down dough.

QUICK AND EASY GARLIC-CHEESE FLAT BREAD

Steps:

• Set oven to 400 degrees F.
• Grease a 15 x 10-inch baking sheet.
• Press the pizza dough out evenly onto the baking sheet.
• In a small bowl combine the oil or melted butter with minced garlic and dried basil; brush over the dough.
• Sprinkle with grated cheddar cheese then top with parmesan cheese.
• Sprinkle the sliced olives over the top (if using).
• Bake for 10-12 minutes or until crisp.
• Cut into squares and serve warm.

CRUSTY CHEESE BREAD

Steps:

• In a small bowl, combine the butter, garlic powder and cayenne. Spread over cut sides of bread; sprinkle with cheese. Place on an ungreased baking sheet. , Bake at 350° for 9-11 minutes or until cheese is melted. Cut into slices.

GEORGIAN CHEESE-FILLED FLATBREAD

Steps:

• Place an oven rack at the lowest position. Preheat to 450 degrees.
• To make the cheese filling, blend all the ingredients in a bowl. Set aside.
• In a large bowl, mix together 1 cup of the flour, the baking powder and salt. Add the yogurt, and stir well. Continue stirring in more flour until the dough has lost its stickiness and can be worked with your hands. Turn out onto a lightly floured surface and knead for 3 to 4 minutes, until soft and slightly elastic.
• Divide the dough into 8 equal pieces. (Keep the remaining pieces covered with a cloth while you work with one piece of dough at a time.) Flatten a piece of dough with the lightly floured palm of your hand. Then, either stretching the dough or using a small rolling pin, flatten it out to a round 6 to 8 inches in diameter. Place 1 heaping tablespoon of the cheese filling in the center.
• Pinch the edges of the dough between your thumb and forefinger. Fold each side in, still leaving the center of the filling uncovered. Then, pinch around the new outer edge of the dough. Stretch the flaps inward so that the filling is covered completely, pleating excess dough as necessary. Pinch the pleats closed, and then, with the lightly floured palm of your hand, gently press down on the top of the mound to flatten it. Turn the bread over, and gently press down again on the bottom. This will push the filling out into the edges of the bread; it should be 1/4 to 1/2-inch thick and 7 to 8 inches in diameter.
• Lightly oil the baking sheets. Place a filled bread on a prepared sheet, and continue making breads until the first baking sheet is full. Bake the breads for 5 to 6 minutes, then remove from the oven, slide into a basket lined with a cloth, and cover to keep warm. Prepare the remainder of the breads while the first batch bakes, and then bake in the same fashion.

CHEESE FLATBREAD

Steps:

• On a lightly floured surface, roll dough into a 16x11-in. rectangle. Transfer to a 15x10x1-in. baking pan coated with cooking spray; build up edges slightly. Spread with butter. Sprinkle with paprika, garlic powder, oregano and basil. Prick the dough several times with a fork; sprinkle with cheese. Cover and let rise for 30 minutes. , Bake at 375° for 20-25 minutes or until crust is golden brown and cheese is melted. Serve warm.

GARLIC-CHEESE FLATBREAD

Steps:

• Unroll dough into a greased 15x10x1-in. baking pan; flatten dough to 13x9-in. rectangle and build up edges slightly. , Drizzle with butter. Sprinkle with basil, garlic and cheeses. , Bake at 425° until crisp, 11-14 minutes. Cut into squares; serve warm.

GARLIC-CHEESE FLATBREAD

Steps:

• Press dough onto a greased 15x10x1-in. baking pan. In a small bowl, combine butter, garlic and basil; drizzle over dough. Sprinkle with the cheeses. , Bake at 400° for 10-12 minutes or until crisp. Cut into squares. Serve warm.

FOUR-CHEESE FLATBREADS

Steps:

• Heat the oven to 450 degrees, and place a rack in the lower and upper thirds of the oven. In a large bowl, mash the ricotta, feta, Parmesan, mozzarella and thyme together with a fork. Stir in the corn, and season to taste with black pepper.
• Place the flatbread on two baking sheets, then top evenly with the cheese mixture. Roast, rotating pans halfway through, until the bread is crisp and the cheese is melted and browned in spots, 8 to 10 minutes.
• Let cool for a few minutes, then cut and top with more black pepper.