Carbs are my demon. Period.
There is no way around this persistent craving I have. I've tried substituting with whole grains, veggies, whole wheat flour, whole grain pasta, legumes, and gluten free products. What's left is an unsatisfied feeling that I did not get what I was initially craving ....carbs. In particular, Flour/yeast/pasta.
What I have learned emphatically is sometimes I. just. have. to. give. in., in a healthier version, with a revamped approach.
After yet another disappointing step up on to the scale for 2 weeks in a row now, I have accepted my weakness and rewarded myself today with the good work I've accomplished thus far, a 5 lb weight loss overall.
The dough for the flat bread is made in the food processor within 5 minutes. Which makes for a simple and faster route to carb heaven.
*Please enjoy responsibly
The Dough
2 1/2c. all purpose flour- plus more for dusting
1 packet rapid rise yeast
1 t. honey
2T EVOO
1 1/2c warm water(not hot)
1 t. kosher salt
In a small bowl mix water, yeast packet, and honey. Let sit 10 minutes until foamy bubbles appear. In a food processor (with dough blade), combine flour and salt with pulse button. Turn processor to "on" and slowly pour in wet ingredients and continue to run until dough forms a ball and wraps around dough blade. I let it run a full 30 seconds. Remove carefully from processor onto a floured surface and sprinkle dough with more flour and shape into a ball. Place into a well greased bowl and cover with a towel. Let rest for one hour. (Should double in size)
Punch air bubbles out of dough and reshape back into a ball, sprinkling with more flour to keep from sticking to your hands. Let rest again for 10 minutes. Cut into 4 equal pieces and shape again into smaller rounds of dough.
Working the dough (one ball at a time of course), start by shaping the dough in your hands into an oval shape. On a well floured surface, begin using a rolling pin to stretch the dough into an oblong shape. I used my left hand to "anchor" the dough while rolling out away from me. Repeat rolling dough until about less than 1/4 inch thickness, the odder the shape dough...the more "rustic" it looks.
Place on an un-greased cookie sheet and preheat oven to 450 degrees.
The "Sauce"
1/2 c. EVOO
6 cloves garlic-minced
1 T chopped rosemary
1 t. red pepper flakes
s/p
In a small saucepan heat over low to medium heat until fragrant and before garlic begins to brown, set aside.
The Toppings
Caramelized balsamic onions (see recipe below)
Sliced tomatoes- 1/4" thick
Handful fresh basil-sliced thin
2 balls of fresh mozzarella-sliced
Kosher salt
Large handful of arugula- tossed with 2T EVOO, 1T red wine vinegar, s/p to taste
For caramelized onions slice 4 medium onions into 1/2" slices and saute in skillet with 1 T. EVOO low and slow for about 20-25 minutes until well browned and soft. Stir in 1 T balsamic glaze right before onions have completed cooking. Set aside to cool.
The Assembly
Brush flat bread with EVOO sauce covering all the dough. Place mozzarella on dough, then onions scattered around, then tomato slices. Sprinkle tomatoes with salt and chopped basil. Bake in 450 degree oven for about 20 minutes or until dough is lightly browned and cheese is completely melted and beginning to brown as well. Remove from oven and let cool as long as you can possibly wait. I added more balsamic glaze to finished flat bread which added a tangy and sweet compliment. Sprinkle with more fresh basil and arugula and cut into pieces easy enough to hold. Enjoy!
I look at it this way, it was 10x better than any pizza I could order and did not include pepperoni/bacon/extra cheese/sausage. Win-win.
Minus the arugula for your viewing pleasure
There is no way around this persistent craving I have. I've tried substituting with whole grains, veggies, whole wheat flour, whole grain pasta, legumes, and gluten free products. What's left is an unsatisfied feeling that I did not get what I was initially craving ....carbs. In particular, Flour/yeast/pasta.
What I have learned emphatically is sometimes I. just. have. to. give. in., in a healthier version, with a revamped approach.
After yet another disappointing step up on to the scale for 2 weeks in a row now, I have accepted my weakness and rewarded myself today with the good work I've accomplished thus far, a 5 lb weight loss overall.
The dough for the flat bread is made in the food processor within 5 minutes. Which makes for a simple and faster route to carb heaven.
*Please enjoy responsibly
2 1/2c. all purpose flour- plus more for dusting
1 packet rapid rise yeast
1 t. honey
2T EVOO
1 1/2c warm water(not hot)
1 t. kosher salt
In a small bowl mix water, yeast packet, and honey. Let sit 10 minutes until foamy bubbles appear. In a food processor (with dough blade), combine flour and salt with pulse button. Turn processor to "on" and slowly pour in wet ingredients and continue to run until dough forms a ball and wraps around dough blade. I let it run a full 30 seconds. Remove carefully from processor onto a floured surface and sprinkle dough with more flour and shape into a ball. Place into a well greased bowl and cover with a towel. Let rest for one hour. (Should double in size)
Punch air bubbles out of dough and reshape back into a ball, sprinkling with more flour to keep from sticking to your hands. Let rest again for 10 minutes. Cut into 4 equal pieces and shape again into smaller rounds of dough.
Working the dough (one ball at a time of course), start by shaping the dough in your hands into an oval shape. On a well floured surface, begin using a rolling pin to stretch the dough into an oblong shape. I used my left hand to "anchor" the dough while rolling out away from me. Repeat rolling dough until about less than 1/4 inch thickness, the odder the shape dough...the more "rustic" it looks.
Place on an un-greased cookie sheet and preheat oven to 450 degrees.
The "Sauce"
1/2 c. EVOO
6 cloves garlic-minced
1 T chopped rosemary
1 t. red pepper flakes
s/p
In a small saucepan heat over low to medium heat until fragrant and before garlic begins to brown, set aside.
The Toppings
Caramelized balsamic onions (see recipe below)
Sliced tomatoes- 1/4" thick
Handful fresh basil-sliced thin
2 balls of fresh mozzarella-sliced
Kosher salt
Large handful of arugula- tossed with 2T EVOO, 1T red wine vinegar, s/p to taste
For caramelized onions slice 4 medium onions into 1/2" slices and saute in skillet with 1 T. EVOO low and slow for about 20-25 minutes until well browned and soft. Stir in 1 T balsamic glaze right before onions have completed cooking. Set aside to cool.
The Assembly
Brush flat bread with EVOO sauce covering all the dough. Place mozzarella on dough, then onions scattered around, then tomato slices. Sprinkle tomatoes with salt and chopped basil. Bake in 450 degree oven for about 20 minutes or until dough is lightly browned and cheese is completely melted and beginning to brown as well. Remove from oven and let cool as long as you can possibly wait. I added more balsamic glaze to finished flat bread which added a tangy and sweet compliment. Sprinkle with more fresh basil and arugula and cut into pieces easy enough to hold. Enjoy!
I look at it this way, it was 10x better than any pizza I could order and did not include pepperoni/bacon/extra cheese/sausage. Win-win.
