Charred Corn Flatbread

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If you’ve been watching the news recently, you know all about Hurricane Irma. I swear, that’s all we’ve been talking about for the past week or so. We live in South Carolina, which flipped in and out of the hurricane strike zone, through a week of changing predictions. Luckily for us, the worst of missed us here. Sadly, the pictures from the Caribbean, Florida, and the southeastern coast of Georgia and the Carolinas show that those areas weren’t so lucky. Hopefully, the worst was mitigated by the week plus of warning and preparation.

In our house, we were mostly worried about losing power and/or water. I filled water bottles and sinks with water, set out candles and flashlights, and most relevantly to this post – begin working on eating perishable things out of our fridge. Glancing around the kitchen while waiting for Irma’s arrival, I saw 2 aging ears of corn, a drawer full of cheese, and 2 pieces of naan. And voila, the charred corn flatbread was born. It’s a great dish, probably even more suited for a sunny summer evening than the clouds and wind of a hurricane! ūüƙԳŹ¬†It’s very corn-centric, but think of it as a new alternative to your average side of corn.

Charred Corn Flatbread

Ingredients: 
  • 2 ears of corn
  • 3 tbsp smoked olive oil, divided (or regular olive oil if you don’t have smoked)
  • Salt & pepper
  • 2 pieces of pre-made naan or other flatbread (we prefer Trader Joe’s naan)
  • 2 clove garlic, minced
  • 4 oz brie
  • Several leaves fresh basil
  • Pinch of crushed red pepper
Instructions:
  1. Peel the ears of corn and rub with 1 tbsp the smoked olive oil. Sprinkle with salt and pepper on all sides.
  2. Set oven to broil. Place ears of corn under the broiler, rotating every 2-3 minutes, until all sides are charred. [Alternatively, grill in a grill pan or on an actual grill.]
  3. Once charred, set corn aside until cool enough to handle and lower oven heat to 350 degrees.
  4. Stir the minced garlic into the remaining 2 tbsp smoked olive oil. Brush over the two pieces of naan.
  5. Top, evenly divided between two flatbreads, with chunks of brie, followed by corn, sliced off the ears. Sprinkle a pinch of crushed red pepper over each flatbread.
  6. Place in the oven for 15 minutes.
  7. After removing from the oven, top with torn fresh basil.
Makes 2 flatbreads
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Roasted Grape & Prosciutto Flatbread

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Ok. Obviously when we share recipes on here, we think they’re pretty good and that you should make them. But this one… I’m multiplying that sentiment by a million! These flatbreads are¬†amazing!! Plus they are just a little bit fancy… Makes you feel like a fancy person, having fancy dinner. But the secret is, they’re easy and fairly quick to make. ¬†We devoured them whole for dinner tonight, but they would also be perfect sliced into smaller slivers as an appetizer.

Let’s talk about our ingredients. Each one adds something to the flatbread, building to a huge depth and variety of flavor in each bite. We love Trader Joe’s naan for the base of our flatbreads, but you certainly could make your own or use something similar. We like these because they have great texture, the edges crisp up a bit in the oven, and are reasonably priced! (Trader Joe’s doesn’t pay us to say this – we really just love that place.) The next layer of Boursin herbed cheese makes for a creamy, sauce-like coating to the bread. The caramelized onions add a fragrant smokiness and the fresh rosemary, a pungent, almost piney, herbaceous taste and aroma. The roasted grapes are amazingly sweet, but in an entirely different way than you’re used to. (Even if you don’t make this flatbread, go out and roast some grapes.) And then prosciutto… I mean really… Prosciutto makes everything that much more delicious. The last drizzle of honey balances out all of the sweet and savory elements.

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Roasted Grape & Prosciutto Flatbread

(Adapted from Spices in My DNA blog)
Ingredients: 
  • 1 cup red or black grapes
  • 1 tbsp + 2 tsp olive oil
  • 1 medium onion, sliced
  • 1 package Boursin cheese (you won’t use it all)
  • 2 slices of prosciutto
  • Fresh rosemary
  • Honey
  • Salt & pepper
  • 2 pieces of pre-made naan or other flatbread (we like Trader Joe’s)
Instructions: 
  1. Preheat oven to 400 degrees.
  2. Warm 2 tsp olive oil in a pan over medium heat. Add the sliced onion and stir to coat in the oil. Top with several turns of fresh ground black pepper and 1 tbsp chopped fresh rosemary.
  3. Cook onions, stirring occasionally, for at least 30 minutes until caramelized. Lower heat slightly after first ten minutes.
  4. Meanwhile, toss grapes with 1 tbsp olive oil and a sprinkle of salt & pepper.
  5. Spread grapes out on foil-lined cookie sheet and roast for ~15 minutes.
  6. Lower oven heat to 350.
  7. Assemble flatbread: spread Boursin liberally on the naan, top with caramelized onions, and grapes.
  8. Place flatbreads directly on the oven rack. Bake for 15 minutes.
  9. Remove flatbreads from the oven. Top with prosciutto, additional chopped rosemary, and a drizzle of honey.
Serves 2.

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Balsamic Basil Blackberry Pizza

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You’ve heard of fruit pizzas right? They’re shaped liked pizzas, but that’s really where the similarities end. To the best of my knowledge, fruit pizzas are essentially entirely sweet, with¬†a base more like cookie dough, topped with fruits and sugar. You eat them for dessert, not dinner. That is not what we’re doing here tonight. This blackberry pizza is mostly savory, with the addition of the sweet and tangy blackberries.

How did I come up with this crazy idea? I didn’t. This was a Pinterest find, from a blog called A Whisk and Two Wands. The pictures caught my eye – gorgeous contrast of the dark berries and white cheese! Furthermore, Selim loves pizza, we’re trying to eat more fruit, we had blackberries and basil in the fridge, and I had the time to make some dough today. All good reasons to give this unique idea a whirl tonight!

We really enjoyed this as an alternative to a “normal” pizza for dinner tonight. However, I think it would really be perfect as an appetizer in smaller portions for your next dinner party!

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Balsamic Basil Blackberry Pizza

(Adapted from A Whisk and Two Wands blog)
Ingredients:
  • 2 tsp active dry yeast
  • 1 tsp sugar
  • 1¬†cup hot water, divided
  • 2 cups flour
  • 1 tsp salt
  • Olive oil
  • 12oz blackberries
  • 1/4 cup¬†balsamic vinegar
  • 2 tsp brown sugar
  • 8 turns of fresh ground black pepper
  • Just a pinch of salt
  • 10 large leaves of fresh basil, roughly chopped, reserving 2-3 leaves
  • 16oz log of mozzarella
Instructions: 
  1. First, prepare the dough. (You also could skip this step entirely and buy prepared pizza dough.) In a small bowl, stir together the yeast, sugar, and 1/4 cup of warm water. Let sit for ~10 minutes until frothy.
  2. In a large bowl, stir together the flour and salt. Pour the yeast mixture over-top. Add the remaining water slowly, stopping and stirring frequently. Mix with a spoon in the bowl until you have a well-combined ball of dough. (You may need slightly more or slightly less water to form a nice ball of dough. If it ends up too wet Рadd additional flour.)
  3. Then turn the dough out onto a lightly floured, clean, dry counter-top. Knead the dough for 10+ minutes. The dough should be firm and elastic.
  4. Pour just a tiny bit of olive oil onto a paper towel and swipe around the bottom and side of a large bowl. Place the dough in the bowl and cover with a damp towel. Allow to sit for 1 hour or until dough has doubled in size.
  5. Meanwhile, prepare the blackberry sauce. Pour blackberries into a saucepan over low-medium heat. Stir in the balsamic vinegar, brown sugar, pepper, and chopped fresh basil. Cover and cook for ~5 minutes so the berries soften.
  6. Uncover and mash the blackberries with your stirring spoon or the back of a fork.
  7. Increase heat to medium and cook, stirring occasionally, until sauce thickens. This should take ~10 minutes.
  8. Preheat oven to 450 degrees.
  9. Once dough has risen, turn it out on a lightly flowered surface. Divide in half. Roll out the dough into two large circles.
  10. Bake the pizza dough without topping for 5 minutes and then remove from the oven.
  11. Spoon the blackberry sauce onto the dough as you would a normal pizza, leaving a bit of the edge uncovered for a crust.
  12. Slice mozzarella and place chunks all over the pizza. (May not use the whole 16oz log of mozzarella.)
  13. Bake for an additional 8-10 minutes, watching the edges of the crusts to make sure it’s not over-browning.
  14. Top with the remaining fresh basil before serving.

Easy Weeknight Mediterranean Pizzas

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We’re a big Trader Joe’s household, as we’ve probably mentioned a few times. There are several Trader Joe’s staples that we always have around for quick dinners or late night snacks. Their Greco-Roman little pizzas come two to a box and are one of our favorites. So you can imagine our disappointment when two weeks in a row there were not any in the store! What were we supposed to stock our fridge with?? Assuming they were on back-order, we asked a staff member when they’d be back. We were informed that they might have been permanently discontinued!

I was disappointed for a little while, and then I realized that I could recreate our favorite little pizza. While we usually like to post from-scratch recipes on here, I wanted to keep with the quickness and ease of a freezer boxed pizza. And since I was already at Trader Joe’s when I had this brilliant idea – all of the ingredients are from there too!

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Easy Weeknight Mediterranean Pizza

Ingredients / What you need at Trader Joe’s ūüôā¬†
  • 1 package of naan (4 pieces)
  • 1 bottle of truffle oil (1 tsp per pizza)
  • 1 container of pizza sauce (1-2 tbsp per pizza)
  • 1 bag of mozzarella cheese (~1 oz per pizza)
  • 1 red bell pepper (chopped, divided between pizzas)
  • 1 jar kalamata olives (chopped, ~5 per pizza)
  • 4oz log goat cheese
Instructions: 
  1. Pre-heat oven to 350 degrees.
  2. Pour truffle oil onto each piece of naan. Spread around, all the way to the edges, with your fingers or the back of a spoon.
  3. Spoon pizza sauce on next. Spread around, leaving the edges uncovered for a crust.
  4. Top the sauced area with the shredded cheese.
  5. Follow this with the red peppers and kalamata olives. Crumble some goat cheese and add a few dollops here and there on top.
  6. Place directly on the middle rack. Bake for 15-20 minutes, depending on how crispy you like your edges!

Lahmacun

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What is lahmacun you ask? Let’s start with pronunciation. If you’re American (or not Turkish, really), I can almost guarantee your guess is wrong. In Turkish, the pronunciation of ‘c’ as we English speakers¬†know it, doesn’t really exist. If you see a ‘c’ in a Turkish word, think of it as an English¬†‘j.’ Easy enough? But wait! If you see this letter:¬†√ß, forget what I just said.¬†√á = ‘ch.’ The ‘c’ in lahmacun doesn’t have a tail on it, so it is pronounced as a ‘j.’ Therefore:¬†“lah-mah-june.”¬†

Now that we can all say it, what¬†is¬†it? Well it’s the epitome of delicious Turkish street food. It¬†originates from Southeastern Turkey (although that is debated by some, as is the origin of pretty much every beloved food I’ve ever heard of…), and is popular in Turkey, Syria, Armenia, Lebanon, and other surrounding areas.¬†It is essentially a meat-topped flatbread. In the US and Europe it is sometimes referred to as a “Turkish pizza.” That’s a reasonably¬†accurate description I suppose, although to me the biggest and most obvious difference is that lahmacun isn’t covered in cheese as your traditional¬†pizza is. Lahmacun can have a variety of toppings and therefore recipe variations, but at its core it is pita¬†dough, baked with spiced meat on top. When purchased from a street vendor, they are commonly rolled up around a salad of sorts, but can also be eaten flat as we did tonight. Lamb is more traditional than beef, but since I had beef at home, that’s what we went with today.

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Lahmacun

(Recipe adapted from¬†Sultan’s Kitchen: A Turkish Cookbook, by¬†√Ėzcan Ozan)
Ingredients: 
  • 1 tbsp active dry yeast
  • 1 tsp sugar
  • 1 3/4 cups hot water, divided
  • 4 cups flour
  • 2 tsp salt
  • Olive oil
  • 12oz ground beef (or lamb)
  • 1 medium onion, finely diced
  • 1 can (14.5oz) diced tomatoes
  • 4 cloves garlic, minced
  • 1 tbsp crushed red pepper
  • 2 tsp paprika
  • 2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • 1 tsp salt
  • 10 turns fresh ground pepper

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Instructions: 
  1. First, prepare the dough. In a small bowl, stir together the yeast, sugar, and 1/2 cup of warm water. Let sit for ~10 minutes until frothy.
  2. Add 1 cup of flour to a larger bowl. Pour the yeast mixture over top and stir. After combined, cover the bowl with plastic wrap and let sit for 30 minutes.
  3. Now add the remaining flour, remaining water, and salt. Mix with a spoon in the bowl until you have a well-combined ball of dough. Then turn out onto a lightly floured, clean, dry counter-top. Knead the dough for 10+ minutes. The dough should be firm and elastic.
  4. Pour just a tiny bit of olive oil onto a paper towel and swipe around the bottom and side of a large bowl. Place the dough in the bowl and cover with a damp towel. Allow to sit for 1 hour or until dough has doubled in size.
  5. While your dough is rising, prepare the meat topping. Combine all of the rest of the ingredients. (Note: the ground meat used by Turkish cooks for this dish is more finely ground than how it is generally sold in the US. I used the back of a fork and smashed the meat a little bit to make it a bit finer.)
  6. After the dough has risen, roll it out on your floured counter-top, so it is a long log. Using a sharp knife, cut into 8 equal chunks. Meanwhile, preheat your over to 450 degrees.
  7. Smash each chunk of dough with the heel of your hand so it is fairly flat. Then roll out with a rolling pin. The dough should end up slightly smaller than the size of an average dinner plate.
  8. Top the dough with your meat mixture, leaving ~1/2 inch edge.
  9. Place on a pizza stone or a flat cookie sheet. Bake on top rack for 10-12 minutes. The meat should be browned and the edges of the dough golden and a bit crispy.
This makes 8 large pieces.

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