Gourmet Flatbread


Gourmet Flatbread

Chef Sammy
Course Side Dish
Cuisine French


Flatbread Crust

  • Flatbread Crust
  • 1 pkg Dry Active Yeast
  • 2 tsp Sugar
  • 1 cup Water warm
  • 2 1/2 cups Flour
  • 2-3 tbsp EVOO
  • 1 1/2 tsp Salt
  • 1/2 cup Almond Flour


  • 6-8 Tomatoes
  • Garlic
  • Salt
  • Pepper
  • Jalapeno
  • Basil
  • Paprika


Flatbread Crust

  • Dissolve the yeast in 1/2 cup water and sugar.
  • Let it sit for 10 min till frothy on the top
  • In your kitchen aid add all the other ingredients and when the yeast is ready add that and use your dough hook to mix your dough.
  • Cover the dough and let it rise for about 45 min to an hour till it’s about doubled.
  • Then punch it down and form a ball and leave it for another 45 min.
  • Then sprinkle almond meal on a clean surface and form your pizza crust.
  • I like mine in an oval flat bread kind of shape.
  • Oil your baking sheet put your crust on top.
  • Dust with Italian seasoning.
  • Bake till ready.


  • Purée 6-8 tomatoes with garlic, salt & pepper.
  • I like to add a jalapeño but you don’t have to.
  • Heat EVOO in your saucepan and when hot add chopped onion and 1 thinly slice garlic pot.
  • When soft and the fragrant add your purées tomatoes.
  • I like to add paprika as it gives a nice color.
  • Cook it down till it’s thick.
  • Add 1 cup of spinach leaves.
  • And keep simmering it till the leaves kind of blend into the sauce.
  • Now roughly chop fresh basil and stir it in.
  • In a few minutes use your hand blender and blend it.
  • Once your sauce is cooled you can construct your flatbread.
  • Start by spreading the desired amount of sauce on your baked crust.
  • I love adding all kinds of cheeses. I use burrata, Manchengo, Mozzarella & Parmesan.
  • Add fire roasted peppers (you get this in a jar at Trader Joe’s) spinach, broccoli, olives, & roasted butternut squash.
  • Dust with red pepper flakes.
  • Bake till the cheese melts drizzle with balsamic glaze.
Keyword French Flavour

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