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.
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, Pistacchio, 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, & Sundried 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 Palisades Vineyard Petite Sirah
Top prepared flatbread dough with:
-Crumbled Bleu Cheese
-Carmelized Onions
-Sliced Pears
-Crushed Fresh Thyme
-Orange Zest
Grill until toppings are heated through and flatbreads are nicely browned.
Enjoy!