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The Ultimate Flatbread


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I randomly got some puff pastry dough at Trader Joe’s as a back up appetizer for a food gathering I hosted. I wound up not using it, and it wasn’t until I needed a quick easy recipe that this dough inspired me. This recipe honestly feels like cheating, but the end result was pretty nomtastic. I just threw everything I had in my fridge on the pastry dough and baked it at 400 degrees. But below I’ll add some of the nuance ingredients that I think made the flavor difference.

Ultimate Flatbread


Yield: one flatbread

Ingredients:

  • puff pastry dough (thawed to room temperature)
  • sun dried tomatoes (preferably in oil for added flavor)
  • Kalamata olives, chopped
  • feta cheese, crumbled
  • spinach (or basil) chiffonade
  • olive oil
  • salt and pepper
  • herbs and spices (I think rosemary  was a great touch)
  • Potential additions: roasted peppers, balsamic, mozzarella, eggplant, zucchini, etc etc etc.

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Directions:

Preheat oven to 400 degrees. Paint the dough with olive oil. I added rosemary, salt and pepper to my EVOO for more flavor. Then distribute the other ingredients on top of the flatbread in an orderly or haphazard manner. Bake until pastry has risen, cheese has melted, or about 15-20 minutes. Enjoy!

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