ROASTED SHALLOT & POMEGRANATE FLATBREAD

ROASTED SCALLION FLATBREAD - LAUREN KELP

Happy Monday, babe-trons! Fall is officially here (that’s including you Texas and Arizona) and we couldn’t be happier. Bring on the plethora of hearty comfort food! If you are looking to step up your flatbread game, may we suggest this delicious roasted shallot & pomegranate option. It’s divine and perfectly hearty, but not in a “I can’t button my pants” way. See what we mean below! – xoxo, LK


Hello beautiful people! Constance here. I hope you all had the most wonderful time celebrating this weekend! And you guys–it’s November! It’s finally here. I’m ecstatic.

We’ve been on the search for the perfect fall inspired flatbread recipes, and I have to tell you–this one has my heart. I must confess, I really haven’t spent much time cooking with shallots, and do I regret it? Wholeheartedly. We’ve been using them in almost everything this past month, and I am obsessed. The combination of the roasted shallots, rosemary & pomegranate is oddly nostalgic and makes me so excited for cold weather, warm fires, and some true quality time spent around the table with those I adore.

We always love hearing about your favorite combos! Share your favorite flatbread recipes with us this week by tagging #LKmakes!

ROASTED SCALLION FLATBREAD - LAUREN KELPROASTED SCALLION 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:

-pesto

-1/2 cup crumbled goat cheese

-1/3 cup pomegranate seeds

-1 medium sized shallot, sliced into small fans and roasted with fresh rosemary until slightly crisp

-fresh cracked pepper

ROASTED SCALLION 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.

-Lightly coat the dough with a thin layer of pesto.

-Top the flatbread with the crumbled goat cheese, pomegranate seeds, shallots & rosemary.

-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.

ROASTED SCALLION FLATBREAD - LAUREN KELP


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