Caramelized Onion & Brussel Sprout Flat Bread, Vegan





I saw Mario Batali make make a Smoked Salmon Pizza on The Chew, he cooked the pizza dough on a flat griddle then finished it in the oven. So smart, it's an Indian flat bread but finished like a pizza. 
I've learned so much from Mario Batali over the years.  I read his cookbook like novels and have worn out about a 1/2 dozen pairs of orange clogs in the kitchen.  

Caramelized Onion and Brussel Sprout Flat Bread
Vegan



Tools-Two burner flat griddle


Ingredients
Pizza Dough (recipe following)
Caramelized Onions (iron skillet on low with sliced onions, salt                  and olive oil.  Saute, stirring often until golden.)
Fresh Thyme, stems removed
Whole Grain Mustard
Brussel Sprout Leaves
Salt, to taste
Black Pepper, to taste
Extra Virgin Olive Oil



Preheat oven to 450 degrees, shelf on top rack
Turn griddle on medium high


  • Roll out your dough as thin as possible in the same shape of the griddle.
  • Make sure the griddle is hot, no oil needed.
  • Carefully place on griddle, cook about 1 minute, until the bottom is golden with dark toasty marks.
  • Flip over to cook the other side.
  • Place on ½ sheet pan,  spread with whole grain mustard, pastry brush works great.
  • Next with a nice layer of caramelized onions and fresh thyme leaves.
  • Top with brussel sprout leaves (cut off the bottom of the sprouts and remove the leaves carefully)
  • Drizzle with extra virgin olive oil, salt and pepper to taste
  • On top shelf of oven bake 8-10 minutes, until the brussel sprout leaves start to char.
  • Perfect right out of the oven but also delicious at room temperature.  Makes great hors d’oeuvres for your next party, just cut into small 3 inch square pieces.  

roll out 1/4th of the dough as thin as possible 
grill on both sides
grilled flat bread
whole grain mustard
caramelized onions
brussel sprout leaves, fresh thyme, drizzle with extra virgin olive oil, salt and pepper

serve hot or at room temperature 
Basic Pizza Dough
This is a basic pizza dough recipes, found in The Joy of Cooking and on the back of the yeast package, I use this one all the time.  
This recipe makes 4 flat bread pizzas. 

Tools 
Heavy-duty Mixer


Ingredients
1 Package (2 ¼  tsp.) Active Dry Yeast
1 1/3 cups Warm Water, 110 degrees 
3 ½ cups AP flour, 1/4 cup more if needed
2 Tbsp. Olive Oil
1 Tbsp. Sugar 
1 Tbsp. Kosher Salt

  • In mixer bowl add yeast and warm water let sit for 5 minutes.
  • With paddle attachment add on low  1 cup flour, salt, sugar, oil. Blend until combined about 5 minutes.  Change to dough hook and on low add the rest of the flour.  Mix until combined.  
  • Fold out onto a floured service and top with bowl and just let the dough sit for 10 minutes,  I  do this before I start kneading, it gives the dough a chance to absorb the liquid.  
  • After resting ten minute, dust top with flour and kneed for ten minutes, dough should be shinny, smooth and elastic. 
  • Oil a large bowl with olive oil, roll dough on all sides so oil coats all over.  Cover with plastic wrap and let rise until doubled in size, 1 to 1 ½ hours.
  • Punch down the dough and cut in 4 pieces,  I put ½  in the freezer  for the next time and the other half I divide into two pieces. 
  • Cover with tea towel and let rest 15 more minutes. 
  • Ready to roll out, use for oven pizza, grilled pizza or flat breads.



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