Veggie Flats Recipes

VEGGIE FLATS

Steps:

• Unroll dough on 10x15 cookie sheet.
• Press to seal seams.
• Bake at 375* for 9 minutes.
• Cool completely.
• Mix filling ingredients
• Spread on dough.
• Sprinkle with finely chopped brightly colored vegetables.

SUMMER VEGGIE FLATBREAD

Steps:

• Preheat the oven to 475 degrees F. Put the bread on a baking sheet lined with parchment paper.
• Bring a medium pot of water to a boil. Add the asparagus and boil until just barely crisp tender, about 1 minute. Drain and run under cold water to stop the cooking.
• Heat the oil in a small skillet or saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, 2 to 3 minutes. Brush about half the oil all over the top of the breads. Arrange the zucchini ribbons and asparagus on top and brush lightly with the remaining oil. Sprinkle with salt and top with the Parmesan.
• Bake until the bread is crisp and the zucchini is lightly charred in spots, about 12 minutes. Cut into pieces and serve warm or room temperature.

GRILLED GARDEN VEGGIE FLATBREADS

Steps:

• Grill flatbreads, covered, over indirect medium heat 2-3 minutes or until bottoms are lightly browned., Remove from grill. Brush grilled sides with oil; top with tomato and onion to within 1/2 in. of edges. In a small bowl, toss cheeses with basil and garlic powder; sprinkle over vegetables. Drizzle with vinegar; sprinkle with salt. Return to grill; cook, covered, 2-3 minutes longer or until cheese is melted. Cut into wedges.