Roasted Grape Flatbread
Aramark
Philadelphia
Providing snack options between traditional mealtimes is now a necessity at many noncommercial operations. Flatbreads are easy to assemble with limited staff and offer a versatile, healthy snacking alternative. Roasting the grapes and vegetables then topping the mixture with feta and blue cheeses ramps up flavor.
Ingredients
Crust
1 1/2 tsp. water
1 tbsp., 1 tsp. honey
1 7-in. wheat pizza dough round (5.5 oz.), thawed
Roasted veggies
1 tbsp. oats, old-fashioned
1/2 tsp. extra virgin olive oil
1/4 tsp. kosher salt
1/4 oz. kale, stems removed, cut
3 oz. red seedless grapes
1 1/2 oz. balsamic vinegar
1/4 tsp. kosher salt
1/4 tsp. fresh thyme, minced
1/8 tsp. dried rosemary, minced
1 oz. feta cheese, crumbled
1 oz. blue cheese, crumbled
1/2 oz. sliced, blanched almonds, chopped
Steps
- Combine water and honey; mix until well blended.
- Preheat oven to 450 F. Place dough round on 16-inch pizza screen coated with cooking spray. Gently stretch dough to 10-inch circle. Brush dough with honey mixture. Sprinkle dough with oats. Partially bake until dough begins to brown; convection oven 2-3 minutes, standard oven 4-6 minutes. Cool.
- Prepare roasted veggies: Preheat convection oven to 450 F or standard oven to 500 F. In a bowl combine oil, salt and kale; toss to coat. On sheet pan, place kale in a single layer; roast until kale begins to crisp, about 1-2 minutes. Remove from oven and allow to cool to room temperature.
- Preheat convection oven to 250 F. On a sheet pan, combine grapes, vinegar and salt; toss to coat. Roast 1 hour. Allow to cool to room temperature or use as directed in recipe.
- Prepare pizza: Place partially cooked dough on pizza screen coated with cooking spray. Top dough with herbs, feta and blue cheese; almonds; kale; and roasted grapes. Bake until crust is browned and cheese is bubbly.
Photo courtesy of California Table Grape Commission