Fresh Beet Flatbreads
Get your red and orange veg in with this tasty flatbread!
Ingredients
Ingredients Beet Sauce:
- 3 Small Cooked Beets I used Love Beets
- 2 Cipolline Onions
- Zest of 1 Lemon
- 1 tsp Minced Garlic
- 1 Tbsp Fresh Chopped Parsley
- ¼ tsp Black Pepper
Ingredients Toppings
- 1 Large Golden Beet sliced in ⅛ inch rounds
- 1 Large Leek white part, sliced into thin rounds
- 2 tsp Chopped Fresh Tarragon
- 2 tsp Chopped Fresh Parsley
Ingredients Flatbread Dough
- 3 cups all purpose flour
- 1 tsp table salt
- 1 cup warm water
- 3 Tbsp olive oil
Instructions
Instructions for Sauce
- While the base is baking, create the beet sauce by combining all sauce ingredients in a food processor and blending until smooth.
- Prepare the topping veggies by slicing the golden beet and leeks very thinly and chopping the herbs.
- Once the bases have baked for top the each with the beet sauce and slices of golden beets, leeks, and fresh herbs.
- Place back in the oven and bake for 10 more minutes.
Instructions for Flatbread
- Preheat oven to 475 degrees.
- Add flour and salt to a food processor and pulse until well mixed.
- Add water and oil.
- Pulse until a dough ball forms (about 1 minute or so). Scrape down sides as needed.
- Transfer dough ball to a lightly floured surface and knead dough for 1 minute or until the surface of the dough is smooth.
- Divide dough into 2 equal balls.
- Use a rolling pin to roll each dough ball out into a long oval to your desired thickness. Thinner is better in this case.
- Dust 2 baking sheets with flour and place a flatbread crust on each.
- Poke the surface of the flatbread all over with a fork.
- Bake flatbreads for 5-8 minutes or until the edges of the flatbread are turning golden brown and the flatbread is nearly cooked through.
- Brush with olive oil and top with desired toppings and bake for another 5-10 minutes or so
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