Baked Flatbread with Sweet Onions, Collards, and Brie

>> Wednesday, June 22, 2011

In our home, it always feels like a pizza or garlic knots night. Especially recently. But I'm growing tired with our usual recipes. I also want to add more veggies to the mix (since cheese pizza is my go-to favorite). The temps were too hot for my run last night, so I decided to get a workout in the kitchen creating a new recipe.


As you'll see in just a moment, the recipe is long. I suggest you read it over once to see how easy these steps are once you get started. If you like to prepare ahead, a great way to approach this meal might be making batches of dough ahead of time, freezing them, then preparing the toppings fresh the day of.

Stephen and I loved the crispy crust and light toppings. We ate the entire thing, but didn't feel overly full -- leaving room for dessert.


What you'll need . . .
  • 1-1/3 cups unbleached bread flour
  • 2/3 cups whole wheat flour
  • 1 teaspoon dry active yeast
  • 2 tablespoons olive oil
  • 1 cup warm (wrist-temperature) water
  • 1 teaspoon salt
  • More flour for kneading
Method . . .
  1. In a small bowl, pour your water and mix in the yeast. Let sit to 10 minutes.
  2. In a large bowl, whisk together the flours and salt.
  3. Pour the olive oil into the yeast mixture. Stir. Then pour the wet ingredients into the dry and mix (a spatula works well, then transition over to your hands to a kneading).
  4. Use extra flour in your bowl to get your dough from sticky to a nice, elastic ball.
  5. Then cover with plastic wrap and let rise for 1 hour.


What you'll need . . .
  • 1 medium to large white onion
  • Bunch of collard greens, chopped
  • 2 teaspoons brown sugar
  • 2 tablespoons water
  • Fresh or canned (drained/rinsed) tomatoes
  • 1 wheel brie
  • Fresh herbs (we used dill, basil, thyme, and sage)
  • 1 to 2 tablespoons olive oil

Method . . .
  1. In a medium pan, pour in a bit of olive oil and heat over medium-high heat. Toss in the onions and cook until glassy. Then add the collard greens (they will cook down), brown sugar, and water. Cook until onions are browned. Then set aside.
  2. Slice your tomatoes. If you're using canned, squeeze out as much extra moisture as possible so your dough won't get soggy when you bake.
  3. Slice brie into small pieces. We always take off the rind. (And YES! Pregnant women can eat Brie. We used President, which is pasteurized.)

  1. Preheat your oven to 500 degrees F. Place a pizza stone on the center oven rack. A metal sheet should work, too. You may want to lower the oven temp to 475 degrees F, in that event.
  2. Divide dough into two balls. Bag and freeze one for a rainy day. On a lightly floured work surface, stretch out the other one until it is thin and about 18 inches in diameter (about the diameter of the pizza stone).
  3. When the oven is preheated, put the dough in and bake on one side for 3 to 5 minutes. You will see the dough bubble up.
  4. Remove the crust from the oven and flip it over. Drizzle your 2 tablespoons of olive oil onto it. Then distribute the onion/collard mixture, the tomatoes, the brie, and finish with the herbs. We also added a pinch of salt at the last minute.
  5. Bake for 10 to 15 minutes -- until brie is bubbly and browned. Then finish with a quick broil -- 1 to 2 minutes, depending on how crisp you'd like it.
  6. Then cut and serve.

You'll be fighting to get your fill . . . up until the very last piece.

So, that's what I like to do on nights when I don't run (and actually have time/energy mid-week to cook!). I woke up at 5:40 to try and get a morning jog in . . . only to be greeted by thunder and lightning. Here's hoping my luck will improve tonight . . .

But the extra time did give me a chance to finally record our 16 (and 17) week pregnancy vlog. We'll post it on (never home)maker, baby! once it uploads. For now, you can read the rest on today's 17-week update post.

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