By Brandon McDearis
It is almost that time of year when you will need to start thinking about food for holiday parties. This month’s recipe is great for taking to get-togethers or for entertaining your own guests. The flatbread turns out great in the oven, but cooking it briefly on the grill is a nice way to add a little flavor and a crispier consistency. I often garnish it with a little arugula and a drizzle of balsamic. Feel free to get creative and use whatever toppings you wish. The dough also works great for pizzas. It serves 8.
Ingredients:
Flatbread:
• 2 cups warm water
• 2 tablespoons yeast
• 4 tablespoons sugar
• 5 cups flour
• 1/4 cup oil
Toppings:
• 1 cup butternut squash, diced small
• 2 shallots
• 1/4 cup olive oil
• 1 teaspoon thyme
• Salt and pepper to taste
• 1/4 cup goat cheese
Note: The toppings can and should be prepared ahead of time.
Preparation:
For the flatbread, mix the sugar, water, yeast and 2 cups of the flour in a bowl to make a sponge. Cover and let rest for 10 minutes. Then mix the sponge and the rest of the ingredients in a mixing bowl and beat with the hook for another 10 minutes to make a soft dough. Roll the dough out flat on a floured surface, place on an oiled sheet pan and bake in a 450-degree oven until cooked all the way through and starting to brown. Once cool enough to work with, cut the bread into 2-inch squares.
Cover shallots with 1 to 2 tablespoons of olive oil in either a small baking dish or foil. Roast at 350 degrees for about 20 to 30 minutes, until completely soft. Allow to cool enough to handle and thinly slice.
Toss the butternut squash in 1 to 2 tablespoons of olive oil, thyme and salt and pepper. Lay on a lightly sprayed or greased sheet pan and roast in a 400-degree oven for about 10 to 15 minutes, until cooked through and lightly browned.
Brush the squares of flatbread with any remaining olive oil, and top with the butternut, bacon, shallot and goat cheese. Flash back in the oven to warm before serving.
Nutrition Facts:
Calories: 120 / Fat: 3g / Saturated Fat: .5g / Carbohydrates: 20 / Fiber: 2g / Protein: 3g
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Brandon McDearis is a personal chef working in the Charlotte area. He currently owns and operates Your Way Cuisine, www.yourwaycuisine.com. In addition to his culinary training, Brandon also holds a bachelor of science degree in foods and nutrition, with a concentration in dietetics. He primarily focuses on healthy cooking and addressing specific dietary needs of everyone from professional and amateur athletes to busy families and elderly people. Brandon is also one of the board of directors for Wellspring International Outreach (www.wellspring-outreach.org) and works with a group of others to raise money for the abandoned children of Peru.
