Matt's Mediterranean Flatbread
Matt's Mediterranean Flatbread
Ingredients
1 loaf
Manoucher Fokachio or Barbaree (Sesame Seed) Bread
½ cup
harissa paste
½
raw zucchini, thinly sliced (or ½ cup chopped canned artichokes)
3 oz.
crumbled Israeli feta
- freshly grated Pecorino Toscano or Parmigiano-Reggiano, to taste
- toppings, drained and sliced, to taste: pepperoncini, Kalamata olives and oil-packed sun-dried tomatoes
1 tbsp.
Kowalski's Balsamic Vinegar
½
preserved lemon
2 tsp.
finely minced fresh rosemary
1 tsp.
finely minced fresh dill
- freshly ground Kowalski's Sea Salt and Black Peppercorns, to taste
Directions
- Preheat a grill to high heat (or preheat oven to 425°).
- Smear flatbread with harissa paste.
- Scatter top with zucchini and cheeses; add desired toppings.
- Grill flatbread over indirect heat (or bake in preheated oven, preferably on a baking stone) until cheese is melted and bubbly (7-9 min.).
- Drizzle warm flatbread with vinegar and the juice of the preserved lemon half.
- Dice lemon; scatter over flatbread.
- Sprinkle with herbs; season with salt and pepper to taste.
Find It!
- Find Manoucher Bread in the Bakery Department.
- Find Israeli feta, Pecorino Toscano, Parmigiano-Reggiano, harissa paste and preserved lemon in the Specialty Cheese Department.
