![]() You know those nights? The nights when you're already exhausted and you're not even home yet. ![]() Sweet corn, spicy arugula and creamy mascarpone with creamy goat cheese and tangy balsamic vinegar. Cut the flatbread in half lengthwise, then into fourths.Looking to bring fresh ingredients to your flatbread game? Simple Summer Flatbreads have all the good flavors that scream warmer weather. ![]() Remove the stone from the grill.ĭrizzle with balsamic glaze and top with the remaining herb. Grill, covered, for 4–6 minutes, or until the crust is deep golden brown. Arrange the cheese and topper over the crusts. ![]() Remove the stone from the grill.įlip the crust over. Grill, covered, for 9–13 minutes, or until the bottom of the crust is golden brown, rotating the stone halfway through cooking. Place the stone on the grid of the grill. Pierce the entire surface of the dough using the pastry tool. Transfer onto half of stone, then repeat with the remaining ball. Brush the Rockcrok ® Grill Stone with oil. Roll one ball into a half-moon shape using a lightly floured Baker’s Roller ®. Divide the dough in half and form into two balls. Turn the dough out onto a lightly floured surface and knead for 4 minutes, sprinkling with additional flour as needed. ![]() Stir in the yogurt and 1 tbsp (15 mL) of the herb until combined (the mixture will look dry). Remove from the skillet and set aside.įor the dough, combine the dry ingredients in the Classic Batter Bowl and mix well. Add the topper leave undisturbed for 4–6 minutes, or until deep golden brown. Preheat the grill for direct cooking over medium-high heat (400☏–450☏/200☌–230☌).įor the topper, heat the oil in a 12” (30-cm) Executive Nonstick Skillet over medium-high heat for 1–3 minutes. ![]()
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