Ratatouille Flatbread Food

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RATATOUILLE FLATBREAD



Ratatouille Flatbread image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 8h30m

Yield 2 flatbreads

Number Of Ingredients 14

1 cup ricotta cheese
1 medium zucchini, thinly sliced lengthwise
1 medium yellow squash, thinly sliced lengthwise
1 red bell pepper, seeded and quartered
1/2 small red onion, thinly sliced
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
Two 8-ounce pieces naan flatbread
1 teaspoon fresh oregano
1 teaspoon fresh thyme
1/2 teaspoon garlic powder
1/4 cup sun-dried tomatoes
1/4 cup fresh basil, cut into chiffonade (thin strips)
Red pepper flakes, for sprinkling

Steps:

  • Put the ricotta in a strainer set over a bowl and strain in the fridge overnight.
  • Preheat the oven to 425 degrees F. Preheat a grill or grill pan to medium-high heat.
  • Season the zucchini, squash, bell pepper and onion with 1 tablespoon of the olive oil and some salt and pepper. Grill until grill marks appear and the vegetables are slightly tender but still a little al dente, 1 1/2 to 2 minutes per side. Transfer to a cutting board and cut into bite-size pieces.
  • Brush the naan with the remaining 1 tablespoon olive oil, then sprinkle with the oregano, thyme and garlic powder. Top each piece of naan with half of the grilled vegetables and sun-dried tomatoes. Dollop with the ricotta and season with salt and pepper. Bake until the bread starts to get crispy, 12 to 15 minutes.
  • Finish with a drizzle of olive oil and a sprinkle of basil and red pepper flakes before serving.

SOCCA (PROVENCAL SAVORY CHICKPEA PANCAKE) - GLUTEN-FREE



Socca (Provencal Savory Chickpea Pancake) - Gluten-Free image

Soccas are a garbanzo flour pizza-like flatbread from the Southeastern France. It is naturally and traditionally gluten-free and easy to make. They can be served with any kind of topping... Try it with Kalamata Tapenade ("Recipe #156988"), ratatouille, or sauteed vegetables and herbs. The best one I've ever had was topped with carmelized onions, black olives and anchovies. Adapted from a recipe by Mark Bittman of the New York Times. Gluten-free - Dairy-free - Kosher: Pareve. This recipe makes 1 large socca pancake, the diameter of a 10" cast iron pan. When sliced into quarters, it should serve 2 people as a main dish or 4 people as an appetizer.

Provided by Whats Cooking

Categories     Breads

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

1 cup chickpea flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup warm water
3 tablespoons olive oil
1/2 medium onion, sliced
1/2 tablespoon fresh rosemary leaf, minced

Steps:

  • Place heavy (preferably cast-iron) skillet in oven and preheat to 450.
  • In a large bowl, sift chickpea flour, pepper and salt together. After sifting, add rosemary leaves.
  • Whisk in warm water and 2 tbsp olive oil.
  • Cover the bowl and allow the batter set for at least 30 minutes, which should have the consistency of thick cream. Stir sliced onion into the batter.
  • Remove skillet from oven. Add 1 tbsp olive oil to the hot pan, pour batter into pan and bake for 12-15 minutes or until the pancake is firm and the edges are set (top may not be browned).
  • Set socca a few inches below your broiler for 1-2 minutes, just long enough to brown it in spots. Cut into wedges and serve hot, with toppings of your choice.

Nutrition Facts : Calories 370, Fat 23.4, SaturatedFat 3.1, Sodium 616.1, Carbohydrate 29.6, Fiber 5.6, Sugar 6.2, Protein 10.7

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