Grape And Rosemary Flatbread Food

GRAPE AND ROSEMARY FLATBREAD

Steps:

• Preheat the oven to 500˚F. Line a baking sheet with parchment paper and lightly dust with flour.
• Take the pizza dough out of refrigerator 30 minutes before using. With a sharp knife, cut the dough in half. Stretch the dough into two long rectangles (about 6x11 inches each) on the parchment paper. Brush with truffle oil. Sprinkle with rosemary, grapes, salt, and feta. Bake for 8 to 10 minutes. Remove from the oven and cut into slices.

ROSEMARY FLATBREADS

Steps:

• In a small bowl, dissolve yeast in 1/4 cup warm water; stir in honey. Add 1/4 cup flour; mix until almost smooth. Let stand 30 minutes or until bubbly., Place remaining flour, remaining warm water, oil, rosemary and salt in a food processor; add yeast mixture. Process until dough forms a ball. Process 1 minute more to knead dough, pulsing as needed., Transfer to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch down dough. Turn onto a lightly floured surface; divide and shape dough into 6 balls. On greased baking sheets, pat each ball into a 5-in. circle. For topping, brush tops with oil; sprinkle with rosemary and salt. Bake 8-12 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled flatbreads in a freezer container. To use, thaw at room temperature or microwave each flatbread on high until heated through, 10-15 seconds.

ROASTED GRAPE FLATBREAD

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet. Unroll pizza dough onto prepared baking sheet. Bake for 6 minutes.
• Line a 10x15-inch baking pan with foil. Arrange grapes in prepared baking pan. Drizzle with 1 tablespoon oil and sprinkle with 1/2 teaspoon rosemary and 1/4 teaspoon salt; toss to coat.
• Roast grapes, stirring once halfway through, until slightly charred, about 40 minutes. Remove grapes from baking pan; pour accumulated juices into a small bowl.
• Meanwhile, stir together ricotta, mozzarella, parsley, pepper, and remaining 1/2 teaspoon rosemary in a small bowl.
• Spread ricotta mixture onto the parbaked crust. Top with roasted grapes. Bake until cheese is lightly golden, about 10 minutes.
• Meanwhile, for dressing, whisk together reserved grape-roasting juices, vinegar, and remaining 2 teaspoons oil and 1/8 teaspoon salt in a bowl. Toss watercress with dressing. Top flatbread with dressed greens.