ITALIAN FLATBREAD (PIADINA) WITH FONTINA AND PROSCIUTTO
Giada says, "Piadini is a lot like a pizza, except that the crust doesn't rise and it's typically cooked on a grill to give it a nice, smoky flavor and crunchy crust. You can top a piadina with anything you like. This sauceless combination is very typical of northern Italy, where piadini are especially popular."
Provided by Giada De Laurentiis
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine the flour, baking soda, and 1 teaspoon of salt in the bowl of an upright mixer fitted with a dough hook attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add 10 to 12 tablespoons water until the mixture forms a dough around the hook. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Brush each circle with the extra-virgin olive oil and grill for 4 minutes each side. Remove the piadina from the grill to cool slightly. Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper. Spread each piadina with 1/2 cup of the ricotta mixture. Sprinkle the fontina cheese evenly over the ricotta cheese. Arrange 2 prosciutto slices on top of the cheeses. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil.
CHICKEN BACON ASPARAGUS FLATBREAD PIZZA
Make and share this Chicken Bacon Asparagus Flatbread Pizza recipe from Food.com.
Provided by Jacob M
Categories Chicken Breast
Time 48m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Preparing Toppings:.
- Arrange bacon on a aluminum foil lined cookie sheet.
- Place each chicken breast between sheets of parchment paper and tenderize/flatten with a mallet or small sauce pan. Move chicken to a baking pan, drizzle each breast with 1 tbsp olive oil, coating both sides. Salt and pepper to your own taste or use a premixed seasoning.
- Place bacon and chicken in the oven. Bake bacon for 10-12 minutes or until crisp enough to crumble. Bake chicken for 25-30 minutes or until cooked through and no longer pink in the center.
- While the bacon and chicken bake, heat the remaining 2 tbsp olive oil in a skillet over medium high heat. Halve and slice the onion and mince the garlic. Add to the skillet once the oil has heated (shimmering). Cook onions and garlic until the onions have begun to turn translucent. Remove to a bowl.
- Chop the asparagus into 1 inch pieces, set aside. (You only need to use the top two inches, discard the rest).
- When the bacon is cooked, move to a paper towel for a minute or two to drain any excess grease. Crumble/break apart each piece and set aside.
- When the chicken is cooked, remove from oven and let rest for 5-10 minutes or until cool enough to handle. Move to a cutting board and slice into bite size pieces.
- Increase oven heat to 400.
- Assembling Pizza:.
- Place two flatbreads per cookie sheet. Coat with a thin layer of pizza sauce. Place 1/4 of the chicken, onion mixture, bacon and asparagus on each flatbread. Top each with 1/2 cup mozzarella cheese.
- Bake at 400 for 7-8 minutes or until the flatbread is crispy and the cheese melted.
Nutrition Facts : Calories 820.7, Fat 55, SaturatedFat 20.2, Cholesterol 160.6, Sodium 1487.8, Carbohydrate 22.7, Fiber 2.7, Sugar 13.1, Protein 58.5
GRILLED FLATBREAD WITH ASPARAGUS PESTO AND FONTINA
Steps:
- Heat grill to high
- Combine the asparagus, basil, garlic and pine nuts in a food processor and pulse a few times to coarsely chop. With the motor running, slowly add the oil and process until emulsified. Season with salt and pepper and transfer the pesto to a bowl. Stir in the Pecorino Romano.
- Place pizza shell on the grill. Grill until slightly crisp, about 1 minute. Remove the shells and spread each with the pesto. Top with the fontina, return to the grill, close the cover and continue cooking until the cheese has melted, 2 to 3 minutes. Remove from the grill and sprinkle with the remaining Romano cheese and chopped fresh basil. Slice each flatbread into bite-sized pieces.
CANADIAN BACON, ASPARAGUS AND EGG GRATIN WITH FONTINA CHEESE
Make and share this Canadian Bacon, Asparagus and Egg Gratin With Fontina Cheese recipe from Food.com.
Provided by JackieOhNo
Categories Breakfast
Time 28m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Butter 9-1/2" oval gratin pan.
- Melt 1 T. butter in heavy medium skillet over medium heat. Add onion and cook until beginning to soften, about 5 minutes. Add asparagus, salt and pepper. Cook until asparagus begins to soften, about 4 minutes. Add bacon and stir 1 minute. Add 1/3 cup cream and pinch of cayenne pepper. Stir until heated through, 1 minute. Mix in mustard. Transfer to prepared pan.
- Make 4 nests in mixture, spacing evenly. Break egg into each nest. Drizzle 1 t. cream over each egg. Sprinkle with salt, pepper, and cayenne. Bake until whites are beginning to set but are still runny, 12 minutes.
- Preheat broiler. Sprinkle cheese over dish. Immediately broil until melted and beginning to brown, about 30 seconds. Serve immediately.
Nutrition Facts : Calories 782.5, Fat 58.3, SaturatedFat 31.2, Cholesterol 567, Sodium 2062.8, Carbohydrate 14.8, Fiber 3.5, Sugar 5.2, Protein 50.8
FLATBREAD PIZZAS W/CANADIAN BACON, ASPARAGUS, AND FONTINA CHEESE
Steps:
- Position an oven rack in the lower middle of oven; preheat to 425 degrees. Trim off woody ends of asparagus, cut spears in 1-1/2 to 2 in pieces. Toss in bowl w/oil, salt (if desired), and pepper to taste. Grate cheese to yield 2/3 cup. Cut canadian bacon into thin strips. Combine ricotta & pesto in medium bowl, mix well. Arrange the flatbreads on large baking sheet. Divide equal size dollops of ricotta-pesto mixture among them, spreading half in to edges. Scatter asparagus and bacon over surface of each pizza. Bake 10 mins, Remove from oven and scatter grated fontina over all and bake extra 5 mins until edges are crisp and fontina melted.
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