In my world, Mondays are made for flatbread….or Domino’s pizza, but preferably homemade flatbread. And barring a rough Monday where ordering in is the only option, this particular flatbread is a Higley favorite. With a combo of gorgonzola and brussel sprouts, it’s most definitely not for the faint of heart, but it is truly so good.
Tips and tricks?
-No matter what you do, do NOT skimp on sautéing the brussels!
-If blackberries aren’t in season, red grapes are a good substitute.
INGREDIENTS FOR DOUGH:
-2 c. whole wheat flour
-1 pkg. or 1 tbsp. active dry yeast
-3/4 tsp. salt
-1 c. warm water
-1 tbsp. olive oil
-1 tsp. honey
INGREDIENTS FOR FLATBREAD:
-1 small wedge of gorgonzola, crumbled
-1/4 cup sliced almonds
-1 cup fresh blackberries
-1 cup brussel sprouts, shaved and lightly sautéed
-fresh cracked pepper
-Pour flour into a large mixing bowl.
-Add yeast and salt. Mix well.
-Add water, oil and honey; mix well.
-Cover with a moist cloth and place in a warm spot for 10 minutes to rise.
-Place dough on a lightly floured surface and slowly spread and press the dough into your desired thickness and shape.
-Drizzle the top with EVOO.
-Top the flatbread with the crumbled gorgonzola, almonds, blackberries, and brussel sprouts.
-Bake at 425 degrees for 15 to 20 minutes or until crust is golden brown.
-Remove flatbread from oven, top with fresh cracked pepper and enjoy.
We’d love to hear what your go-to flatbread combos are! Tag your recipes with #LKmakes – we’ll be sharing our favorites soon!