BHG states “This Mediterranean flatbread puts other flatbread recipes to shame. Topped with cherry tomatoes and Baba Ganoush, this Mediterranean recipe is perfect for your dinner table.” Serves 6 Total Time:40 minutes
1 lb pizza dough
3/4 cup baba Ganoush
1 cup cherry tomatoes, halved
1/4 cup toasted hazelnuts, chopped
1/4 cup fresh mint, chopped
Sea salt, to taste
Preheat oven to 450F. Lightly grease a baking sheet and sprinkle with cornmeal. On a lightly floured surface roll out the pizza dough into a 12x8 rectangle. Lightly brush olive oil over the dough then transfer to the baking sheet. Bake 10 minutes.
Spread crust with Baba Ganoush and top with tomatoes. Bake another 10 minutes or until crust is golden brown and crispy. Top with hazelnuts and mint. Sprinkle on the lemon zest and salt, to taste. Yum Yum!
To toast hazelnuts spread them evenly over a shallow pan and bake in a 375F oven 5-10 minutes. Shake pan once or twice while baking. Rub warm nuts with a kitchen towel to remove the loose skin.
3 medium eggplants (about 1lb each)
1/2 cup tahini (sesame seed paste)
1/4 cup fresh Italian parsley leaves
1/4 cup lemon juice
2 cloves garlic, peeled
1 teaspoon salt
1 tablespoon olive oil
Crushed red pepper (optional)
Toasted baguette slice
Preheat oven to 425F. Line a 15x10-inch baking pan with foil. Prick the eggplants all over with a fork. Place on the prepared pan and bake for 30-40 minutes or until very soft and skin is charred. Let cool until easy to handle. Remove and discard skin from eggplant. Place eggplant in a food processor or blender. Add the next 5 ingredients through salt. Cover and pulse until smooth, leaving some pieces of eggplant. Taste and adjust salt, if needed. Transfer to a serving bowl, drizzle with olive oil and sprinkle on crushed red pepper, if using. Serve with baguette slices.
Note: leftover baba Ganoush can be kept for 3 days in an airtight storage container and refrigerated. Let stand at room temperature before serving.
Instead of pizza dough you can make Food Processor Flatbread Dough
Olive oil or a nonstick cooking spray
2 cups all-purpose flour
1 pkg active dry yeast
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon olive oil
2/3 cup warm water (105F-115F)
Coat a medium bowl with olive oil or cooking spray. In a food processor combine the next four ingredients (through salt). With the food processor running, add 1 Tbsp. olive oil and the warm water. Process until a dough forms. Remove and shape into a smooth ball. Place dough in the prepared bowl; turn once to coat dough surface. Cover bowl with plastic wrap. Let stand in a warm place until double in size (45 to 60 minutes).