Classic Tuscan Flatbread Food

CLASSIC TUSCAN FLATBREAD

Classic Tuscan Flatbread image

Yield Makes 1 round loaf

Number Of Ingredients 5

Ingredients

1 cup lukewarm water (90°F to 100°F)
2 1/4-ounce packages dry yeast or two 0.6-ounce packages fresh yeast, crumbled
2 1/2 cups (about) all purpose flour
4 tablespoons extra-virgin olive oil
1 tablespoon coarse sea salt

Steps:

Pour 1 cup lukewarm water into small bowl; sprinkle with yeast. Let stand until yeast dissolves, about 10 minutes.
Place 2 cups flour in large bowl. Make well in center of flour. Pour yeast mixture into well. Using fork, stir until dough comes together. Knead in bowl, adding enough flour 1/4 cup at a time to form slightly sticky dough. Transfer to floured work surface. Knead until dough is smooth and elastic, about 10 minutes. Coat bowl with 1 tablespoon oil. Add dough; turn to coat. Cover bowl with plastic wrap. Let stand in warm draft-free area until doubled, about 1 hour 15 minutes.
Brush 11-inch-diameter tart pan with removable bottom or baking sheet with 1 tablespoon oil. Punch down dough. Turn out onto floured work surface and shape into 11-inch round. Transfer dough to prepared tart pan or baking sheet. Cover loosely with plastic. Let rise until dough is almost doubled, about 30 minutes.
Preheat oven to 400°F. Press fingertips into dough, creating indentations. Brush with remaining 2 tablespoons oil. Sprinkle with salt. Bake until golden, about 28 minutes. Cool bread in pan on rack 10 minutes. Remove bread from pan; cool completely.

TUSCAN STEAK FLATBREADS

Tuscan Steak Flatbreads image

Wrap tender grilled flatbreads around steak and top with cheese and homemade sun-dried tomato pesto for an instant party! People will love the fun presentation and the mouthwatering taste.-Michael Cohen, Los Angeles, California

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 18

Ingredients

SUN-DRIED TOMATO PESTO:
1/3 cup packed fresh parsley sprigs
2 tablespoons fresh basil leaves
1 garlic clove, quartered
2 tablespoons grated Parmesan cheese
2 tablespoons oil-packed sun-dried tomatoes, patted dry
2 tablespoons sherry
1/4 teaspoon salt
Dash pepper
1/4 cup olive oil
STEAK FLATBREADS:
1 beef top sirloin steak (3/4 inch thick and 1-1/4 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
4 flatbreads or whole pita breads
2 tablespoons olive oil
1 cup shredded fontina cheese
1/4 cup fresh basil leaves, thinly sliced

Steps:

For pesto, place the parsley, basil and garlic in a food processor; cover and pulse until chopped. Add the Parmesan cheese, tomatoes, sherry, salt and pepper; cover and process until blended. While processing, gradually add oil in a steady stream. Set aside., Sprinkle steak with salt and pepper. Grill, covered, over medium heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. , Brush one side of each flatbread with oil; place oiled side down on grill rack. Grill, covered, over medium heat for 1-2 minutes or until heated through., Spread the grilled side of each flatbread with pesto. Cut steak into thin strips; place over pesto. Top with fontina cheese and basil.

Nutrition Facts : Calories 718 calories, Fat 43g fat (14g saturated fat), Cholesterol 127mg cholesterol, Sodium 961mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 2g fiber), Protein 44g protein.

TUSCAN FLATBREAD

Tuscan Flatbread image

Make and share this Tuscan Flatbread recipe from Food.com.

Provided by FLKeysJen

Categories < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 1/2 cups mozzarella cheese
16 ounces prepared polenta (one roll)
1 cup self-rising flour
1 tablespoon honey
1 tablespoon olive oil
1 boneless skinless chicken breast
1 (14 ounce) can artichokes, chopped
1 (10 ounce) package frozen spinach, defrosted and squeezed dry
1 tablespoon minced garlic
1 tablespoon olive oil
salt
pepper

Steps:

Cook chicken your favorite way. I boiled it on the stove until tender, in a combo of chicken broth and water until just barely done in the middle -- remember, it will be baked in the oven later. Cool and cut in bite-size pieces. This step can be done in advance.
Preheat oven to 400 degrees.
Mix together flatbread ingredients - a food processor is ideal. When it's done, a ball will form.
Spread dough as thin as possible, to cover a greased baking sheet or pizza stone, and then spread 1 T olive oil over it.
Bake crust for 15 minutes.
In the meantime, combine topping mix ingredients in a bowl. Mix with your hands if you like -- how often do you get to play with your food?.
When the crust comes out of the oven, spread the topping mix on it, followed by the mozzarella. Put it back in the oven to bake another 10 minutes, or until cheese is melted.
Slice and enjoy!

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