Monday, September 14, 2015
Copycat Panera tomato mozzarella flatbread
Sofrito (Martha Stewart)
2 lbs plum tomatoes
2 red bell peppers
2 medium yellow onions
5 garlic cloves, smashed and peeled
1 bunch cilantro (I didn't have any on hand so I had to go without--it tasted just fine!)
1/2 C extra-virgin olive oil
Coarsely chop tomatoes, peppers and onions. Combine with garlic and cilantro. In batches, pulse mix in a food processor until finely chopped. In a large pot, heat olive oil over medium-high heat until shimmering. Add mix and cook, stirring occasionally, until thickened and reduced about 25 to 30 minutes. To store, let cool completely, then transfer to an airtight container. Refrigerate for up to 2 weeks or freeze up to 6 months (I froze in ice cube trays).
2 C packed basil
2 cloves garlic
1/4 C pine nuts
2/3 C olive oil, divided
kosher salt and black pepper, to taste
1/2 C Parmesan cheese, freshly grated
Combine the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 C oil and process until fully incorporated and smooth. Season with salt and pepper. If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze up to 3 months. Thaw and stir in the cheese.
Homemade flatbread (I could not for the life of me find this at the store so I made it! I want to try Mel's Kitchen Cafe homemade flatbread next time, but this one was just fine too)
1 package active yeast
1/2 t sugar
1 3/4 C flour
1 t salt
1 T fresh thyme leaves
3/4 C water (possibly more)
1 t oil
In the bowl of a food processor, combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball. Turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic.
Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to to rise until double in size, about 1 hour.
When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. Cut 10 pieces and use rolling pin to roll out very flat ovals.
Preheat a stove top grill pan over medium high (do not oil). Place bread on hot grill and cook without touching it until you see bubbles on the surface, about 1-2 minutes. Turn and continue to cook 1 to 2 minutes more. Serve immediately.
Preheat oven to 400. Spread sofrito sauce and basil pesto onto flatbread. Place mozzarella cheese
on top. Add chicken if using. Stick in oven for about 7 minutes until cheese has melted. Top with arugula and a little squeeze of fresh lemon. Fold flatbread and enjoy!