Cowboy Flatbread topped with Salad Greens

From www.epicurious.com

Ingredients

1 2/3 c. all purpose flour
½ c. yellow cornmeal
1 tsp. dried crushed red pepper
1 tsp. chopped fresh rosemary
¾ tsp. salt
½ tsp. baking soda
½ tsp. ground black pepper
½ c. chilled unsalted butter, cut into ½-inch pieces
¼ c. grated sharp cheddar cheese
¼ c. grated Monterey Jack cheese w/ jalapenos
2/3 c. water
1 ½ Tbsp. white wine vinegar

Directions

Mix first 7 ingredients in bowl. Rub in butter with fingers until mixture resembles coarse meal. Mix in cheeses. Using fork, mix in 2/3 c. water and vinegar until moist dough forms. Cover; chill 1 hour.

Preheat oven to 375 degrees.

Gently knead dough on floured surface until smooth, about 10 turns. Divide into 4 pieces. Roll out each piece to 9-inch round. Spray small ovenproof skillet or cake pan with vegetable oil. Place 1 dough round into bottom and ½ inch up sides. Bake until light golden brown, about 20 minutes.

Transfer to large baking sheet. Repeat with remaining dough. Top with salad and favorite dressing. Cut into wedges.

Back to Bread - - - Back to Recipes