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The Washington Post

Cauliflower and Roasted Red Pepper Flatbreads

Cauliflower and Roasted Red Pepper Flatbreads 12.000

Matt McClain for The Washington Post

Jan 4, 2012

You might not be able to replicate the flatbreads made in restaurant wood-fired ovens, but you can still get great results at home.

To make things easy, use the prepared pizza dough sold in many stores. If you make the dough yourself, use a 50-50 blend of white and whole-wheat flours in your favorite pizza dough recipe.

For vegetarians: Serve alongside a salad with white beans and balsamic vinaigrette.

For non-vegetarians: Serve with grilled sausages, grilled balsamic-marinated chicken breast or herb-crusted pork chops.


Servings: 12

Yield: Makes 5-to-6-inch flatbreads

Ingredients
  • 3 tablespoons olive oil
  • 4 medium cloves garlic, finely chopped
  • Flour, for the work surface
  • 1 1/2 pounds homemade or store-bought whole-wheat pizza dough (see headnote)
  • 4 ounces cauliflower florets, cut or broken into 1/2-inch slices, steamed until tender
  • 1 homemade or store-bought roasted red bell pepper, drained, peeled, seeded and cut into 1/2-inch dice
  • 1/4 cup freshly grated Parmesan cheese
  • Freshly ground black pepper
  • 1/4 to 1/2 teaspoon kosher salt

Directions

Heat the oil in a small saucepan over medium-low heat. Add the garlic; cook for 8 to 10 minutes, stirring a few times and adjusting the heat as needed so the garlic softens and becomes fragrant but does not brown.

Preheat the oven to 425 degrees. Line 3 baking sheets with parchment paper.

Lightly flour a work surface. Place the dough on that surface and divide it into 12 equal pieces. Cover with a clean dish towel.

Working with one at a time, roll each piece into a 5-to-6-inch oval or circle and transfer to one of the lined baking sheets. Repeat until you've filled the sheets; you should be able to fit 4 comfortably on a baking sheet. Brush the surface of each portion of dough with the garlicky oil, being sure to divide the chopped garlic evenly, then top each portion with some of the cauliflower and some of the diced bell pepper (using all of those ingredients); the toppings should not cover the flatbreads completely. Scatter 1 teaspoon of the Parmesan cheese over each portion of dough, then season with the black pepper to taste and a light sprinkling of the salt (to taste).

Bake one sheet of flatbreads at a time on the middle oven rack for 8 to 10 minutes or until the crust has browned lightly around the edges.

Serve warm.


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Recipe Source

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per flatbread: 170


% Daily Values*

Total Fat: 6g 9%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 320mg 13%

Total Carbohydrates: 27g 9%

Dietary Fiber: 2g 8%

Sugar: 0g

Protein: 5g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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