20 July 2017

Brie & Green Apple Flatbread

I had leftover brie and naan after making the "Berry & Balsamic Flabread" for July's Improv Cooking Challenge, so I thought I'd try another fruity flatbread, but this time I'd use apples. I happened to have an excess of green apples on hand -- bought them on a whim and have completely failed to eat them -- and I thought apples and brie would pair well together.


Despite becoming distracted by Kate Quinn's The Alice Network and over-baking the crust a bit, I thought this flatbread a worthwhile endeavor. It really is a great combination of textures and flavors and it goes together lickety-split, thus avoiding the impatient lunchtime hangries. (You also get the impatient lunchtime hangries, right? When you're so Oh.My.God.HUNGRY. that if you don't eat lunch ASAP you're going to go all Tasmanian Devil on people??)


Brie & Green Apple Flatbread

Yield: 1 small pizza

Ingredients

  • 1 small naan
  • 1 tsp olive oil
  • 1 oz brie, sliced thinly
  • 2 oz sliced cored green apple
  • ¼ tsp ground cinnamon
  • ½ oz baby arugula
  • Cider vinegar, as desired
  • Runny honey, as desired
  • Freshly cracked black pepper

Instructions

  1. Put your pizza stone in the oven and preheat the oven to 400° F.
  2. Brush the naan with olive oil. Layer naan with brie and apples. Sprinkle w/ cinnamon.
  3. Bake 10 to 12 minutes or until the cheese has melted and the apple slices have softened.
  4. In a salad bowl, toss arugula with vinegar and honey.
  5. Scatter dressed arugula over the naan pizza and sprinkle with black pepper. Serve.

13 July 2017

Improv Cooking Challenge: Berries & Balsamic

July's Improv Challenge Cooking ingredients are the bright sweet-tart flavors of berries and balsamic. I decided to keep my dish simple and combined those with fresh herbs and cheese to make decidedly nontraditional pizza. I know warm cheese and berries might sound a little nope (The Husband would not eat this if it were the last thing left to eat on Earth), but it is a tasty savory-sweet combination I cannot get enough of.

A flatbread pizza requires cheese and I wanted to push the boat out, experience wise, and cook with something different. Generally, I'm a goat cheese or cheddar girl, with brief forays into the blues, so I thought I'd try Brie this time around. I'd eaten Brie before -- part of a cold mixed cheese platter with fruits and nuts -- and been underwhelmed by it, but I've read Brie is the "queen of cheeses" so maybe I should give it another try? Maybe, it would taste better warm?

And it did. Warm Brie, imho, is good. Cold Brie -- at least the unknown Brie I'd eaten before and the one I used in this flatbread -- are just kind of mushroomy and blech. But warm Brie ... warm Brie is soft, creamy yumminess. Especially paired with balsamic vinegar and sweet berries.

In short, this flatbread, with its great mix of flavors and textures, is absolutely delicious and so dead easy to put together that you could eat one every day.


Berry & Balsamic Flatbread

Yield: 1 small pizza

Ingredients

  • 1 small naan
  • 1 tsp garlic olive oil
  • ⅛ tsp crushed red pepper flakes
  • 1 tsp fresh thyme leaves
  • 2 oz Brie, sliced
  • 3 oz mixed blueberries and blackberries
  • ½ oz baby arugula
  • ½ Tbsp blackberry balsamic vinegar
  • Freshly cracked black pepper

Instructions

  1. Put your pizza stone in the oven and preheat the oven to 400° F.
  2. Brush the naan with olive oil and sprinkle with red pepper flakes. Layer naan with Brie and berries. Scatter with thyme.
  3. Bake 10 to 12 minutes or until the cheese has melted and the berries have softened.
  4. Scatter arugula over the naan pizza, drizzle balsamic vinegar over all, and sprinkle with black pepper. Serve.

If you don't have pizza stone, then just preheat your oven and prep and bake your flatbread on a baking sheet. For the longest time, I thought pizza stones were just pretentious tomfoolery for home cooks, but then I inherited one from my mom and ... homemade pizza is better on a pizza stone. And anything you might usually wrap in foil or parchment and bake on a sheet pan can be baked on a pizza stone. Also, a pizza stone bakes up beautifully crusty "artisanal" loaves. So it's multipurpose. And, since you can just leave it on the bottom rack of your oven all the time, don't worry about storage space ...


For anyone new to my blog, the Improv Cooking Challenge is a monthly blog hop where two ingredients are assigned, participants must make a new-to-their-blog recipe using both ingredients, and publish a blog post about it on the second Thursday of the month. If you think that sounds like fun, click on the Improv Cooking Challenge logo below.