Kerrian’s Notebook, p.120 “Game Day Flatbread”
NFL season has begun, baseball season is winding down, and hockey season gets under way next month. We need Game Day recipes!
This week we decided to serve a new twist on an old standby. Game Day Flatbread. What’s flatbread? Basically, it’s a lot like the bread you see under the sauce on a pizza. Some of it tastes and looks like pita bread without the pocket. It’s firm enough to hold meats, doesn’t get soggy while it bakes, and keeps its texture when being eaten. People place a variety of cheeses and veggies on the flatbread and bake it in the oven. Picture heating up an open-face sandwich. Yes, it does look like pizza. Our Game Day Flatbread sandwich has no tomato sauce, and I’ve yet to see one in a pub or restaurant that does. But without the tomato sauce, the flavor mix and cooking time is different.
You can make the actual flatbread yourself, but why bother when you can buy various tasty versions – gluten-free or naan or herb seasoned or unleavened, etc – right in the bread aisle of almost any grocery store. Tortillas won’t work. Find the kind that you would use to make a gyro. Or look for the brand that we get: Toufayan flatbread.
We plan to let our game day partiers make their own, mixing and matching the toppings they like best, but here is a tasty recipe for spinach & cheese flatbread, with a note for one with sausage. Sheila and I will prep the spinach, tomato, and sausage beforehand, so that all the guests have to do is put together their own creations.
We did a LOT of taste-testing for this one, basically because I could not decide which cheese and tomato combo I liked best. Yup. I’m stickin’ to that story. Sheila would back me up, but she’s busy trying another sausage one. 😉
- 1 – 7” round Toufayan flatbread
- About a teaspoon olive oil
- 2 cups fresh spinach (1/3 cup cooked)
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon sea salt
- 1 teaspoon mayo
- 1/4 teaspoon dried Italian herb mix (basil, oregano, thyme, rosemary)
- 4 grape tomatoes, halved or quartered
- 2 Tablespoons grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Preheat oven to 400 degrees.
- Place flatbread on cookie sheet (or pizza pan)
- Spread 1 teaspoon mayo on the flatbread
- Sprinkle 1/8 teaspoon dried Italian herb mix on top of mayo.
- Stir fry 2 cups fresh spinach in olive oil, sea salt, onion powder, and garlic powder until just wilted, about two minutes. Separate and spread evenly across the mayo-herb layer.
- Evenly sprinkle 1 Tablespoon grated Parmesan cheese on top of the spinach.
- Evenly spread 1/4 cup of the shredded mozzarella cheese as the next layer.
- Evenly spread the tomato pieces next.
- Evenly spread the remaining mozzarella cheese.
- Evenly spread the remaining Parmesan cheese.
- Evenly sprinkle the remaining dried Italian herb mix on top.
- Place in oven and bake for 10-12 minutes or until edges are lightly, crispy brown and cheese is melted. Serve right away.
- Each flatbread can be cut into quarters for appetizers or served whole for one person.
If you’d like to add sausage to the mix, use:
1/4 cup ground, chopped, cooked mild Italian sausage. Add it before the tomato layer.
Reduce the amount of Parmesan cheese and also adjust the salt in the spinach, because the added sausage may make this version too salty for some.
For other Game Day recipes, click on the links below:
*Photo by Patti Phillips