This week Melissa and Sarah take their vegetarian lunch adventure to the grill! Woohoo! We've been meaning to grill all summer, but for some reason every time we pick a day it starts to rain. This time was no exception - rain was forecasted starting in the afternoon - but we decided to try and grill before it started, and we succeeded! Finally!
This flatbread had been kicking around in our minds for a while, the product of brainstorming, and I am so pleased with the way it turned out! Crispy grilled flatbread topped with pesto, grilled and fresh veggies, feta, and fresh basil - the epitome of Summer.
First, we made the flatbread dough - which is very easy and requires no yeast or rising time! Just flour, salt, baking powder, water, milk, and oil mixed together.
It's been a while since I've posted a Smells Like Brownies & Well Dined vegetarian lunch team-up recipe, what with holidays and traveling and all. Now I return to you with this delicious flatbread made with hearty whole-wheat dough, tender brussels sprouts sauteed in brown butter, creamy goat cheese, and salty Parmesan and capers. So good.
We called it a flatbread instead of a pizza simply because the toppings seemed more along those lines, and they were a bit loose and not glued down by cheese. But it doesn't really matter what it is called.
I think brussels sprouts got a bad rap in the 80's when everybody was boiling them to death, gross. But when they are roasted until they caramelize or shaved thin and served raw - yum. Here we saute them quickly in some brown butter and toss them with goat cheese and capers - double yum.
Lots of freshly grated Parmesan goes on top (plus more when it comes out of the oven). It's just beautiful.
So this little beauty came about due to inspiration from Bev Cooks and the need to get rid of a lot of leftover ingredients from other meals. Sort of a clean-out-the-fridge-in-the-most-delicious-way-possible sort of thing.
I had leftover ricotta from this recipe, with you may recall from last week. Well, not really leftover since I purposefully made double the amount I needed.
And I had little nubs of radish left over from this Spring salad I made inspired by this Martha Stewart recipe. I didn't post about it but it had butter lettuce, shaved radish and fennel, blanched peas and asparagus, and fresh mozzarella in a lemon juice and sour cream dressing.