Everyday Reading: Vegetarian Recipe #7: Flatbread Wraps

October 13, 2011

Vegetarian Recipe #7: Flatbread Wraps

In a perfect world, I would rejoice at each and every single offering from my CSA box.

But there are some foods that I just am not that enthusiastic about. When they show up in the box, I have to restrain myself throwing myself on the floor and weeping (I don't because inevitably, by the time I've unpacked my box, my kitchen floor is covered with little bits of greenery).

Worse, vegetables have an unpleasant habit of growing many weeks in a row. So just when you've FINALLY figured out what to do with something despicable, the next box appears with it AGAIN.

Arugula is that vegetable for me. It looks like innocent lettuce, but it is so peppery and . . .just too much.

The first time I used it in a salad, Bart took one bite and said, "What is wrong with this lettuce?" It has not been popular in our home.

There were various attempts to use up the bags that would not stop coming. The most successful was this goat cheese, strawberry, balsamic salad. But still. One can only eat such a salad so many days in a row.

And then, I made these Flatbread Wraps from, where else, Perry's Plate, and all was right with the world. The first  time I made them, I had to mix up a second batch of the salad - we went through it that fast.

The next day, we made them again for lunch. And just like that, the arugula was gone. It was like a miracle.


Basil & Goat Cheese Flatbread Wrap 

Serves 3-4

1/2 batch of whole wheat pizza dough (I made this and used it immediately, then put the leftovers in the fridge and used them again a day later. And I still have more.)
1/4 cup olive oil
2 cloves garlic, minced
Fresh basil leaves, torn or cut into large pieces (I used about three leaves per flatbread for a total of about nine pieces per flatbread)
2 cups shredded mozzarella cheese
1/2 cup goat cheese crumbles

For the salad:
10-14 ounces of salad greens (I used a mix of baby spinach and arugula)
3 T freshly squeezed lemon juice 
3 T extra-virgin olive oil
salt and pepper to taste

Preheat oven to 500 degrees (if you have a pizza stone. If you don't, you should go buy one. Seriously. If you don't, Natalie at Perry's Plate recommends heating your oven to 450 and putting an upside down cookie sheet in it).

Form golf ball size lumps of dough (that there might be the most unappetizing sentence I've ever written).  Roll each ball out on a lightly floured piece of parchment paper or a silicone pan liner as thin as you can (like. . .tortilla thin). I could do two flat breads on my silicone liner. Brush the dough lightly with olive oil (I used my fingers) and then sprinkle with a little garlic. Top with some basil leaf pieces, mozzarella, and goat cheese. Go easy on the toppings. . . you don't need a lot.

Bake for about 4 minutes, or until the edges of the crust begin to crisp and the cheese is bubbly. 

To make the salad, place the salad greens in a large bowl. Drizzle with lemon juice, olive oil and then salt and pepper to taste. Place a large handful of salad on to each flatbread and fold it over. Eat and die that you are actually liking arugula.

16 comments:

  1. I have the same problem with arugula (back when I used to do bountiful baskets).
    I made a margherita pizza with it. It was DELICIOUS.

    ReplyDelete
  2. Um, can you please send me your arugula? I have some serious love for that stuff, and we've gotten it a grand total of twice in our CSA box.

    (For what it's worth, we've especially loved it on a white pizza with olive oil/garlic/ricotta and dressed in olive oil/sea salt/lemon juice and thrown on top.)

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  3. I'm going to have to make this a lot in the next week or two to make it through a huge bag we just got! Thanks for reposting!! :)

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  4. I LOVE that you said "if you don't have a Pizza Stone go buy one. seriously." So true - but rare for you to actually tell the masses to invest! P.S. email me if you want a bomb.com recipe for wood-fired pizza (or awesome stove roasted) from the GP cookbook.

    ReplyDelete
  5. The salad part sounds a lot like an argula/sun-dried tomato salad from Patsy's that I love. And like you, I'm not a big fan of argula. But it could just be the sun-dried tomatos. I love them.

    North Meets South

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  6. arugula is the reason I am no longer part of a CSA. I may not even be brave enough to go back after this post.

    (my favorite: "What is WRONG with this lettuce?")

    :)

    ReplyDelete
  7. YES. The arugula makes me frustrated with my cooking skills. I think "surely this has to be edible or someone wouldn't have invented it."

    Thank you for problem solving. I will take your recipe, print it out, roll it up and then hit my arugula with it!

    ReplyDelete
  8. Oh. And I don't have a pizza stone.

    Why is my life so HARD?

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  9. Well that sounds fantastic! Going to try... :)

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  10. You'll be delighted to know that I went and paid good money for arugula to try your recipe ; )

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  11. PS Seeing comments from Ralphie makes me happy.

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  12. You should try arugula in pesto form. I just made a super delicious Arugula-Almond Pesto. It was wonderful. The recipe came from Family Circle (I don't remember which issue). But seriously, it was GOOD.

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  13. Bart's comment reminds me of the Far Side comic, "When mayonnaise goes bad."

    I'm not sure I've ever tried arugula. I need to get with it!

    ReplyDelete
  14. Your comment on my blog made me bounce over to yours.

    And I wanted to note that I made arugula pesto once (I hate arugula as well) and drowning it in cheese makes it palatable. Maybe give that a try?

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  15. Does arugula have a red variety?If so, I once bought it thinking it was a perfect sized head of red cabbage for just two of us. It was disgusting!

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  16. This recipe motivated me to bottle my own fig jam and add arugula to my shopping list.

    http://thepioneerwoman.com/cooking/2011/09/fig-prosciutto-pizza-with-arugula/

    ReplyDelete

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