So I read about these flat breads over at Smitten Kitchen a little while back and made them one night LOVE THEM. Then on another night I decided to make them into cheese-less pizza's topped with salad... I know seems a bit odd... TOTALLY DELICIOUS!! I mean look at this!


YUM!!

Anyway, make the flatbreads as described below (so simple quick and easy it's awesome, no yeast, no kneeding, no waiting!). I added some onions and slices of big fat tomatoes, and baked them as directed in the flat bread recipe. Then top with your favorite salad toppings and dressing! I put the recipe I used for the salad and dressing below the flatbread recipe. YUM!!!

Crisp Rosemary Flatbread
Gourmet, July 2008

Nothing could be easier than making this cracker, but that doesn’t mean you shouldn’t tell people you slaved all day over it because they’re going to be impressed, really impressed, and I see no reason not to milk it.

I think you could easily swap the rosemary for other herbs, such as thyme or tarragon, or punch it up with black pepper or other spices, but personally, I like it just the way it is here.

1 3/4 cups unbleached all-purpose flour (I used whole wheat)
1 tablespoon chopped rosemary plus 2 (6-inch) sprigs (I used thyme)
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Flaky sea salt such as Maldon

Preheat oven to 450°F with a heavy baking sheet on rack in middle.

Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.

Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).

Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.

Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.

Salad and Dressing
lettuce greens
roma tomatoes sliced in half
red onions sliced
kalamata olives (i can't stand these but others love this flavor combo)
1 Tbs apple cider vinegar
1 tsp extra virgin olive oil
1/4 tsp crushed red pepper

Mix vinegar, oil, red pepper in a bowl, add lettuce and other salad ingredients you'd like to use and toss to coat. Pile onto of warm flatbreads and serve.

Chow!!

Super easy, quick, and looks like you spent all day on it! Change up the toppings to personalize it to each family member, or have them top it themselves :)