Last night, I learned
the hard way that I canNOT throw back the cocktails like I used to.
Lindsey B and I went
on a girls date to a classic steak house where there would be live
entertainment.
The plan was to have a
nice dinner, a couple cocktails, enjoy the rocking music and get picked up by
my lovely boyfriend at midnight to go home for a great nights sleep.
After three cocktails,
the plan got flipped on its ass.
I won’t give you the
gory details, but Wes definitely had to come get me early and Lindsey and I
were both HURTING this morning.
Thankfully, I’m back
to my normal self and craving some good food.
And this is definitely
on the menu for my mellow, alcohol free evening.
Whether you are
drinking or not, this will make your evening fantastic.
You will need…
1 pound pizza dough,
divided in half (thawed if frozen)
All-purpose flour for
rolling
¼ cup extra virgin
olive oil
1 medium Yucon Gold
potato, peeled and thinly sliced
1 bunch asparagus
(about 1 pound), ends trimmed and shaved with a vegetable peeler
1 cup goat cheese,
crumbled
Salt and pepper to
taste
Start by preheating
the oven to 500 degrees.
On a lightly floured
surface, roll the dough into two long ovals about 4 to 6 inches wide. Place
them onto two parchment-lined baking sheets.
Brush each with 1
tablespoon of olive oil.
In a medium below,
toss together 2 teaspoons of oil and the potatoes and season them with salt and pepper.
Arrange the potatoes
on the dough, leaving a small border of dough.
Bake the flatbreads
until the edges of the crust are tolden and the potatoes are starting to crisp
around the edges. About 12 minutes.
While the flatbreads
are baking, toss the asparagus ribbons with 2 teaspoons olive oil and season
them with salt and pepper.
When the flatbreads
are golden on the edges, remove them from the oven and reduce the heat to 450
degrees F.
Top the breads with
asparagus and pop them back in the oven and bake until the asparagus begins to
become tender. About 5 minutes.
Top with the cheese
and bake until the cheese is warmed through. About 3 minutes.
Finally, drizzle each
flatbread with 1 teaspoon oil, cut them into slices and serve.
Love and Beer Floats
Angela
Potato and Asparagus Flat Breads
1 pound pizza dough, divided in half (thawed if frozen)
All-purpose flour for rolling
¼ cup extra virgin olive oil
1 medium Yucon Gold potato, peeled and thinly sliced
1 bunch asparagus (about 1 pound), ends trimmed and shaved with a vegetable peeler
1 cup goat cheese, crumbled
Salt and pepper to taste
Start by preheating the oven to 500 degrees.
On a lightly floured surface, roll the dough into two long ovals about 4 to 6 inches wide. Place them onto two parchment-lined baking sheets.
Brush each with 1 tablespoon of olive oil.
In a medium below, toss together 2 teaspoons of oil and the potatoes and season them with salt and pepper.
Arrange the potatoes on the dough, leaving a small border of dough.
Bake the flatbreads until the edges of the crust are tolden and the potatoes are starting to crisp around the edges. About 12 minutes.
While the flatbreads are baking, toss the asparagus ribbons with 2 teaspoons olive oil and season them with salt and pepper.
When the flatbreads are golden on the edges, remove them from the oven and reduce the heat to 450 degrees F.
Top the breads with asparagus and pop them back in the oven and bake until the asparagus begins to become tender. About 5 minutes.
Top with the cheese and bake until the cheese is warmed through. About 3 minutes.
Finally, drizzle each flatbread with 1 teaspoon oil, cut them into slices and serve.
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