My friends C___ and D___ had a party this weekend to celebrate C___’s birthday, their wedding anniversary and the anniversary of moving to their condo. What a fun trio of occasions!
I had splurged on a purchase of the best mozzarella on the planet, from Angelo and Franco, a whole BBQed chicken and racks of ribs from Sneaky’s Underground BBQ and with the haul from some recent grocery forays I realized I had some great ingredients in the pantry to make flatbreads for the party.
Using a dough recipe from Artisan Pizza and Flatbreads, I mixed up a batch of dough and had enough for three flatbreads for the party plus enough for home dinners for the next two weeks.
I made three flatbreads:
Each flatbread baked in about 15 minutes and were topped with a sprinkle of Maldon crunchy sea salt when they came out of the oven. They were perfect with the variety of white and red Rhone style wines my friends poured. Warm or at room temperature, we scarfed them down.
If you think outside the box any leftover or ingredient can be made into a flatbread or a pizza. To me, the difference between a flatbread and a pizza has to do with tomato sauce; dough with tomato sauce is a pizza, anything else is a flatbread. They’re both equally delicious! A local Indian place is making flatbreads with curry sauce and tandoori chicken, it’s fantastic and I am bitter they don’t deliver to my neighborhood.
Tonight I am making myself a BBQ chicken flatbread just for me for dinner, the oven is preheating now and I can’t wait.
For other pizza toppings ideas, check out my Sharknado pizza party! What would you make?