BLACKBERRY GORGONZOLA FLATBREAD

BLACKBERRY GORGONZOLA FLATBREAD - LAUREN KELP

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.

BLACKBERRY GORGONZOLA FLATBREAD - LAUREN KELP

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:

-EVOO

-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

BLACKBERRY GORGONZOLA FLATBREAD - LAUREN KELP

INSTRUCTIONS:

-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.

BLACKBERRY GORGONZOLA FLATBREAD - LAUREN KELPWe’d love to hear what your go-to flatbread combos are! Tag your recipes with #LKmakes – we’ll be sharing our favorites soon!


 

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