2009
Recipe Contest
Runner-up

Ingredients:

 

1 cup warm water (120° to 130°F.)

1 package (1/4 ounce) quick-rise yeast

2 ½ cups all-purpose flour, plus additional for rolling

½ teaspoon salt

2 tablespoons garlic-infused olive oil

1 cup thinly sliced yellow onion

¾ cup thinly sliced roasted red peppers, well drained

¼ cup finely chopped Marcona almonds

½ cup finely grated Manchego cheese

½ teaspoon smoked paprika

½ teaspoon dried rosemary, crushed

¼ teaspoon ground black pepper

 

Directions:

 

In large bowl, stir water and yeast together until dissolved; set aside 10 minutes or until mixture is bubbly. Stir in flour and salt until well combined. Turn dough onto lightly floured surface; knead 5 minutes. Place in lightly greased bowl, turning to grease top. Cover; let rise in warm place (80° to 85°F.), until doubled, about 30 minutes.

 

Preheat oven to 400°F.  Divide dough into six equal pieces. On lightly floured surface, with floured rolling pin, roll each dough piece out into a 6-inch oval. Place on lightly greased cookie sheets. Brush dough with garlic oil. Top with onion, roasted red peppers and almonds; sprinkle with Manchego cheese.

 

In small bowl combine smoked paprika, rosemary and pepper. Sprinkle mixture over each round. Bake 8 to 10 minutes or until golden brown.

 

Serve warm with a glass of Rías Baixas Albariño.

 

Makes 6 Flatbreads.