Parmesan Flatbread with Veggies and Goat Cheese

It was divine. Just like the real thing, minus the view of the mountains and table full of high school girl friends. Even better, I had a view of my fantastic blue striped kitchen curtain… forget the view,  I had a table full of my beloved boys:)

Parmesan Flatbread with Veggies and Goat Cheese


For the Flatbread:

1 1/4 cups warm water
4 1/2 Tablespoons dry yeast
2 Tablespoons honey
3 Tablespoons Olive Oil
1 Tablespoon kosher salt
1 teaspoon oregano
1 teaspoon dried garlic (or fresh, minced)
1/2 teaspoon red chile flakes
fresh ground pepper
2 cups white flour
2 cups wheat flour
1 cup grated parmesan
balsamic vinegar

Combine all but parmesan and vinegar in the bowl of a stand mixer and mix on medium for 10 minutes or until combined into a soft ball of dough. Take out and let rise in an oiled bowl 30 minutes. At this point, cut into 4 equal parts (and freeze 3, if you’re me:) roll into balls and let rest 10 minutes. Stretch dough out on a cookie sheet/pizza stone until 1/4″ thick and sprinkle with parmesan. Bake at 500 for 10 minutes. Take out and drizzle with vinegar.

For Veggies:

1 medium yellow onion, sliced into strips
1 red bell pepper, sliced into strips
1 medium orange bell pepper, sliced into strips
1 tablespoon butter
freshly ground salt

While flatbread cooks, toss all the veggies and butter over medium heat until coated. Add salt to taste (about 1/2 teaspoon). Let caramelize, tossing occasionally, until veggies are bite soft.

For Goat Cheese:

4-8 ounces of goat cheese

Slice flat bread into squares and serve with veggies and goat cheese. Dream of the mountains and enjoy a good conversation. Linger at the table, eating the last dollops of goat cheese straight, because the bread and veggies are gone. Go to bed happy.