Crafted to pair with new releases and cellar treasures, Retail Sales Manager, Pat Jeffries created three winter flatbreads. These easy-to-make flatbreads are made to make hosting your next get-together a breeze. . To learn more visit our Facebook Live & check out the recipes below.
Flatbreads 3 Ways
Dough:
- 1000 gm All Purpose or Bread Flour
- 750 gm Water
- 20 gm Salt
- ¼ tsp Active Dry Yeast
- Yields 5 – 12” Round Flatbreads
*You can also buy dough from the super market.
Ricotta, Pistachio, Arugula & Honey Flatbread paired with the Gaudi Carli Barbera
Top prepared flatbread dough with:
- Whole Milk Ricotta Cheese
- Lemon Zest
- Baby Arugula
- Chopped Pistachios
- Drizzles of Extra Virgin Olive Oil & Honey
- Sprinkle of Kosher Salt
Burrata, Mushroom, & Sun-dried Tomato paired with Aldo’s Vineyard Zinfandel
Top prepared flatbread dough with:
- Burrata or Whole Milk Mozzarella
- Sauteed Mushrooms (Pat used Chanterelle)
- Chopped Sun Dried Tomatoes Packed in Oil
- Pomegranate Seeds
- Chives
Pear, Caramelized Onion, & Bleu Cheese paired with the Biale Palisades Vineyard Petite Sirah
Top prepared flatbread dough with:
- Crumbled Bleu Cheese
- Caramelized Onions
- Sliced Pears
- Crushed Fresh Thyme
- Orange Zest
Grill until toppings are heated through and flatbreads are nicely browned.
Enjoy!
