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Flatbread Appetizer


We went to Seasons 52 in Palm Beach Gardens, Florida.  Had a great meal.  I wore my Carb Snob hat.  The couple we were with suggested the Flatbreads as our appetizer.  They were super.  I have been trying to come up with a Low(er) Carb version.  Served them last night to friends.  They loved them.  If you like thin crust pizza – this will make you happy.

I started with Joseph’s Lavash Bread.  These are 11 inch squares.  One-half a square makes a great Flatbread appetizer with 4 net carbs per serving.  These are NOT “Plan A” OK, but they are close enough for a treat. 

What follows is my personal adventure.  I tried to make each Flatbread a bit different.

Equipment:

  • Large baking sheets – each covered with a sheet of parchment paper.
  • A Pizza Wheel or Sharp Knife.
  • Cooking Brush

Ingredients:

  • One package of Joseph’s Lavash Bread.
  • Olive oil
  • Thinly sliced onion
  • Thinly sliced tomato
  • Shredded Mozzarella cheese
  • Crumbled Feta Cheese
  • Grated Parmesan and/or Romano Cheese
  • Thinly sliced roasted peppers
  • Thinly sliced olives – different types
  • Tomato sauce
  • Crumbled sausage
  • Crumbled bacon
  • Chopped up cooked shrimp
  • Seasonings – Garlic, Basil, Oregano, Thyme – whatever you fancy.

Instructions:

Set out all the toppings.  You want to be able to get at them quickly.

Cut each sheet of Lavash Bread in half.  You end up with a 5 1/2 x 11 inch sheet.  Lay them out on the parchment covered pans.  Brush each sheet with Olive Oil.  Place the pans in a 350 degree oven.  Watch carefully – It should take approximately 5-7 minutes for them to become crisp but not overly toasted.  Remove from oven.

Now is the time to be creative.  Mix up the different toppings and seasonings on each of the flatbreads.  You do NOT need to put a spoon full of the tomato sauce on each sheet.  You are not making Pizza – although some of the flatbreads will have that feel.  Do not over load – especially with the wet ingredients.  Oddly enough – less is better. 

Put the pans back in the oven for another 10 minutes.  You want to the cheese to melt and the ingredients to heat up, but the bread can burn – so keep an eye on it.

Remove the pan from the oven and slice each sheet into 5 – 2 wide inch strips. Hint – cut along the lines in the bread.

Serve and Enjoy.

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