flatbread duo // mushroom blue cheese // ricotta zucchini


New York had a very mild summer this year and the days are shortening and quickly becoming more brisk as fall rolls in. I wouldn't have complained about a few more scorching days, but I know most were very grateful for the mild heat that we had in the city. It went by too quickly, as it always does, there were not enough days to bask in the sun but on the plus side, we can finally turn off the ac and enjoy open windows and fresh air until winter rolls in. Let's hope the cold keeps it's distance and we have an extended mild and cozy fall.

I haven't been in my own kitchen as much as I would like lately, but when I have, the food has been bountiful and the company wonderful. A taco bar last weekend with all the fixings – carnitas, cilantro slaw, guacamole, cotija, limes, salsa – all the good stuff. Amok a few weeks earlier with the best sticky rice I've had from a few of our friends. And these flatbread pizzas – which are becoming a staple of sorts in our home.

This flat bread recipe was thrilling to discover. I don't know why flatbread seems so revolutionary – probably because I never thought to make my own bread because I considered it such lengthy process. I still, of course, would like to master my traditional bread making stills, but in the mean time I can make this in a pinch. It is unbelievably simple and the texture and flavor are not even comparable to any flatbread or pita you could find at the grocery store. The dough takes minutes to make, requires minimal resting time and can be fried, grilled or baked. It is the perfect vehicle for just about anything – dips and spreads, oil and sea salt, veggies or pizzas.

If you have a grill use it! If not, I'd suggest making these in the oven in a cast iron skillet. I made one in cast iron and another on a cookie sheet, and the crust from the skillet was definitely superior in texture to the one on the cookie sheet. A preheated cast iron is hard to beat and it's one of those kitchen staples that I suggest purchasing if you don't already own one. Growing up, it was never something that my family owned, but we were spoiled and my dad had the grill going nearly everyone night. Unfortunately grilling is a bit unattainable in my little nyc apartment, so my cast iron has become a go-to cooking vessel.

Like most of my recipes, this is open to interpretation and creativity and can be topped in any way you see fit. My only advise is to remember that less is more, pick a few topping to lightly dress your dough rather than piling them on.


the dough

makes two 8 inch pies 

  • 2 cups flour
  • 3 t baking powder
  • 1 t salt
  • 1.5 cups plain greek yogurt

Combine all ingredients in a medium bowl and kneed with your hands until a smooth ball of dough forms, adding small amounts of flour or water as needed to get a smooth, slightly tacky dough. Cover with a damp towel and allow dough to rest for 30 minutes. After 30 minutes, divide into 2 equal size portions and roll out on a floured surface to about 1/4 inch thickness. Bake according to directions below.

mushroom / blue cheese / pear

  • large handful of mushrooms, sautéed until tender
  • 2 T blue cheese
  • 1/2 pear, sliced

ricotta / zucchini / tomato

  • 1/4-1/2 cup fresh ricotta cheese
  • 1/2 zucchini, shaved thin
  • handful of cherry tomatoes
  • red pepper flakes and salt to taste

Preheat oven to 425 F. Place cast iron skillet in the oven to preheat. Add one 8" dough that you have rolled out and bake for approximately 6 mins or until it begins to puff up and the bottom is golden and crisp. Carefully remove from oven, add toppings, return to oven and broil for 5 mins.

If using a regular baking sheet, pre-heat oven to 425F. Place your rolled out dough onto the sheet and bake for about 8 minutes. Remove from oven and add toppings. Return to oven and broil for 5 minutes.