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Flatbread with Asparagus and Spring Onions

Flatbread with Asparagus and Spring Onions
Flatbread with Asparagus and Spring Onions is a vegetarian recipe with 6 servings. This recipe covers 28% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 16g of protein, 10g of fat, and a total of 345 calories. It is perfect for Spring. If you have fontina cheese, salt, extravirgin olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
To prepare flatbread, dissolve sugar and yeast in 1/4 cup water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups and spoons; level with a knife.
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FlatbreadFlatbread
All Purpose FlourAll Purpose Flour
SugarSugar
WaterWater
YeastYeast
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Measuring CupMeasuring Cup
KnifeKnife
BowlBowl
2
Add 1/4 cup flour to yeast mixture, stirring with a whisk. Cover and let stand 30 minutes (mixture will be bubbly); uncover.
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All Purpose FlourAll Purpose Flour
YeastYeast
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WhiskWhisk
3
Add 1/2 cup plus 3 tablespoons water to yeast mixture.
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WaterWater
YeastYeast
4
Add 1 3/4 cups flour, 1 tablespoon oil, and 1/2 teaspoon salt, stirring until a soft dough forms. Turn the dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining 3 tablespoons flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
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DoughDough
All Purpose FlourAll Purpose Flour
SaltSalt
Cooking OilCooking Oil
5
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
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Cooking SprayCooking Spray
DoughDough
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BowlBowl
6
Punch dough down, and divide in half. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 12-inch circle on a floured surface.
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DoughDough
PunchPunch
RollRoll
7
Place 1 dough circle on a pizza peel sprinkled with 1 tablespoon cornmeal.
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CornmealCornmeal
DoughDough
8
Place a pizza stone on the bottom rack in oven. Preheat oven to 50
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Pizza StonePizza Stone
OvenOven
9
To prepare toppings, combine 2 1/2 teaspoons oil and garlic in a bowl; let stand 30 minutes.
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GarlicGarlic
Cooking OilCooking Oil
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BowlBowl
10
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.
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Cooking SprayCooking Spray
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Frying PanFrying Pan
11
Add spring onions and 1/4 teaspoon salt to pan. Cover and cook for 20 minutes, stirring occasionally. Uncover and cook for 3 minutes or until golden, stirring frequently.
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Spring OnionsSpring Onions
SaltSalt
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Frying PanFrying Pan
12
Cook asparagus in boiling water 2 minutes or until crisp-tender.
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AsparagusAsparagus
WaterWater
13
Drain; rinse under cold water.
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WaterWater
14
Drain.
15
Brush dough circle with half of the garlic mixture; arrange half of the asparagus and onion mixture over dough, leaving a 1/2-inch border. Top with half of shredded cheese. Slide dough onto preheated pizza stone.
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Shredded CheeseShredded Cheese
AsparagusAsparagus
GarlicGarlic
DoughDough
OnionOnion
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Pizza StonePizza Stone
16
Bake at 500 for 9 minutes or until lightly browned. Repeat procedure with the remaining dough circle, cornmeal, garlic mixture, asparagus, onion mixture, and shredded cheese.
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Shredded CheeseShredded Cheese
AsparagusAsparagus
CornmealCornmeal
GarlicGarlic
DoughDough
OnionOnion
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OvenOven
17
Serve immediately.
DifficultyHard
Ready In45 m.
Servings6
Health Score91
VegetarianVery Healthy
DietsLacto Ovo Vegetarian
Dish TypesLunchMain CourseMain DishDinner
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