On Friday nights, I like to stay near home and do something fun. We usually get together with our neighbors quite a bit during the school year, when no one feels like cooking all that much. Sometimes we order out and other times we make do with what we have around the house.
Lately, I’ve been on a bit of a flatbread kick. Flatbreads are fun to make because they can be different every time, they're versatile enough to be an appetizer or a main course, and everyone likes them. I’ve turned the last few Fridays with my husband into a flatbread extravaganza as I’ve tried to create some new favorites in preparation for fall.
While I might be more adventurous on other days, on Fridays I use a prepared crust that I keep in my freezer. I’m looking for fun, not a flour disaster, to start my weekend.
With my herb garden flourishing, I have most things I need readily available. My favorite flatbread thus far has been a mushroom and herb flatbread. To make this, preheat the oven to 450 degrees with a pizza stone in it. Thaw the crust, then top it with a thin layer of olive oil. Add sautéed mushrooms (I sauté mine with a combination of olive oil, butter, Kosher salt and pepper,) chopped fresh red onions and garlic, sage, thyme, and fontina cheese. Place it on the pizza stone—it's done when the cheese is melted and the crust turns golden brown. Once out of the oven, top it with a little truffle oil.
The inspirations and variations that have come from my garden for this project are endless. Shrimp with Canadian bacon, sage, and onions is another one of our favorites. This is one dish that is truly hard to ruin—just watch the oven carefully.
Now I just need a few neighbors to stop by!
