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This recipe helps use up your holiday leftovers, such as mashed potatoes, cranberry sauce, shaved brussel sprouts, gravy, pecans, etc. Have fun with your flatbread!
Products used: Cranberry Pear Balsamic Vinegar, Mushroom & Sage Olive Oil, Rosemary Sea Salt, Mushroom Sage Olive Oil & Cranberry Pear Balsamic
3 cups all purpose flour
1 tsp table salt
1 Cup warm water
Cornmeal
5oz package of spreadable brie cheese (like Alouette Crème de Brie)
¼ of a red onion, thinly sliced into strips
Leftover Turkey
3 slices of Prosciutto or Bacon
Handful of fresh Arugula (or Spinach)
SOOC Cranberry Pear Balsamic for drizzling
SOOC Rosemary Sea Salt & Pepper to taste
Preheat oven to 500°F. In a food processor or a stand mixer, combine flour and sea salt until thoroughly blended. Add SOOC Mushroom & Sage Olive Oil and warm water, mixing until a doughy consistency forms.
Dust your countertop with flour, and knead until smooth, cut dough ball in half. Using a rolling pin, roll out each dough ball into an oval shape, stretching the dough thin.
Dust a sheet pan with cornmeal, and lay the rolled out flatbread on top. Poke holes all over using a fork.
Bake for 5-8 minutes or until edges start to turn golden.
Remove from oven, and brush the dough with additional SOOC Wild Mushroom & Sage Olive Oil.
Using the back side of a spoon, spread the brie cheese over both flatbreads and season lightly with salt and pepper. Tear the prosciutto into thin strips and place on top of the flatbread along with the red onion, turkey, and whichever toppings you desire!
Return to the oven and bake for 8 minutes more. When done, garnish with fresh arugula and drizzle with Cranberry Pear Balsamic.
