Sunday, September 15, 2013

Roasted Grape Flatbread

By posting this recipe we are entering a recipe contest sponsored by the California Table Grape Commission and are eligible to win prizes associated with the contest. We were not compensated for our time.

We always love the transition between seasons, partially because of the new rotation of seasonal fruits and vegetables that hit the farmers markets, and partially for the rotation in our closets.  Summer to fall has us longing for skinny jeans and boots. 

But, while we’re waiting for cool weather to descend, we’re dreaming of fall recipes.  Right now, our farmers markets are starting to sport colorful winter squash, pumpkins and perfect bunches of red and green grapes. 

Grapes of all colors – red, black and green – are a natural source of beneficial antioxidants and other polyphenols.  One serving of grapes (3/4 cup) contains just 90 calories, no fat, no cholesterol and virtually no sodium, and also provides potassium and are a good source of vitamin K.

We developed this recipe for a roasted grape flatbread to ease that transition from summer to fall.  Roasting the grapes brings out the inherent sweetness and richness of California Table Grapes and paves the way for the roasted squash, pumpkins and sweet potatoes to follow.  But turning the grapes into flatbread on the grill heralds the last days of summer, taking advantage of the still-light evenings before fall’s early dusk settles in.  A savory grape dish—especially flatbread!—may sound unusual.  But, trust us. The sweet and savory combination of smoky roasted grapes and sweet, fresh goat cheese on a grilled whole wheat flatbread crust will be a hit.

We hope you enjoy this recipe, preferably with those you love!

Roasted Grape Flatbread

1 whole wheat flatbread dough (recipe below)
1 ½ pounds California Table Grapes
1 – 2 tablespoons extra virgin olive olive oil
Pinch of sea salt
Pinch of red pepper flakes
8 ounces goat cheese
1 tablespoon fresh thyme leaves

Preheat oven to 425 degrees.  Place grapes (removed from stems) on a sheet pan that has been lined with parchment paper.  Drizzle with olive oil, salt and red pepper flakes.  Roast for 15 – 20 minutes, or until the grapes start to burst.  Remove from oven and immediately pour them into a bowl, including all juices. 

Preheat grill to high heat, as high as it will go.

Stretch pizza dough to desired shape and thickness.  Brush pizza dough with olive oil and place on the hot grill.  Cook about 2 – 3 minutes, or until grill marks form and bottom is cooked.  Remove dough from grill and place, raw dough side down, on a sheet pan.  Top with the roasted grapes, including juice, goat cheese and fresh thyme.  Place back on the grill, uncooked dough side down, about 3 – 4 minutes or until dough is cooked through. 

Remove from grill, slice and serve.  Enjoy, preferably with those you love!

Whole Wheat Flatbread Dough

Makes 3 – 4 pizzas

2 cups warm water (about 110 degrees)
1 teaspoon sugar
1 packet yeast (1/4 oz yeast total)
4 cups whole wheat bread flour
1 tablespoon sea salt
2 tablespoons olive oil

Add the two cups of warm water to a small bowl.  Whisk in the honey or sugar.  Sprinkle the yeast on top of the water and stir or whisk slightly to incorporate the yeast into the water.  Let the yeast mixture set or “proof” 5 – 10 minutes until very foamy. 

In the meantime, in the bowl of a stand mixer, whisk together the flour and salt.  After the yeast has proofed, pour the yeast mixture into the flour and then add the olive oil.  Stir with a wooden spoon until a shaggy dough is formed.  Cover the bowl with plastic wrap and let sit for 30 minutes.    

After the dough has rested, attach the dough hook to the stand mixer. Turn the mixer on low and let the mixer “knead” the dough for about 10 minutes.  Alternately, knead the dough by hand for 10 minutes, trying to add very little extra flour to the dough. 

Cover bowl with a damp cloth and set in a warm place.  Let the dough rise for 2 hours, or until doubled.  Turn the dough out onto a lightly floured board.  Divide into 3 or 4 sections and form into balls.  Cover and let rise again, for at least 30 minutes.  Now, they are ready to be turned into flatbread.



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