Wednesday, February 29, 2012

garlicky asparagus flatbread

makes 12 appetizer servings

try this, it is seriously delicious
  • 1
    pound loaf fresh whole wheat pre-made or home-made pizza dough (or frozen, thawed)
  • 2 Tbsp.
  • 2 Tbsp.
  • 1 cup
  • 1/2 cup
    finely shredded Parmesan cheese
  • 6 oz. 
    mozzarella cheese, sliced or grated
  • 1 - 1 1/4
    pounds asparagus, trimmed and cut in 3-inch lengths
  • 3/4 cup
    butternut squash, peeled and thinly sliced (can substitute 1 medium yellow squash*)
  • 3 Tbsp.
    tablespoons olive oil
  • 5
    large cloves garlic, thinly sliced
  • Honey for drizzling (optional but really good)
    green onions, about 1/4 cup thinly sliced (optional. I actually forgot to put them on top)


1.Preheat oven to 450 degrees F. Grease large 15x10x1-inch baking pan; 
set aside. 
For flatbreads, on a lightly floured surface, roll to a rectangle. (If dough becomes difficult to roll, let rest for 5 minutes, then resume rolling.) Press dough into prepared pan, pressing to sides. Prick dough all over with a fork. Bake for 6 to 8 minutes or until very lightly browned.
2.Meanwhile, for white sauce, in a small saucepan melt the butter over 
medium heat; 
stir in flour. Cook and stir for 2 minutes. Slowly whisk in milk. Cook and stir until thickened and bubbly. Add Parmesan cheese; cook for 1 minute.
3.Spread the white sauce within 1/2 inch of dough edges. Top with 
toss butternut with 1 Tbsp. olive oil and roast about 5-7 minutes until just tender. Lightly toss asparagus with 1 Tbsp. of the olive oil. Spread asparagus and squash on cheese layer. Bake for 10 minutes, until browned. Cool slightly.
4.Meanwhile, in a small skillet heat the remaining 1 Tbsp. oil over medium 
Cook sliced garlic in oil, stirring frequently, until tender and beginning to brown. 
Remove from heat. Spoon garlic and oil evenly on flatbreads. Pass honey.

*if using yellow zucchini you don't need to roast first, just toss with the asparagus

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