Sometimes you just don’t know when to leave well enough alone. This savory flatbread was in Healthy Bread in Five Minutes a Day (2009), and I was making it tonight as a side dish for a simple baked Coho Salmon with dill. I’m back on a pizza and flatbread kick again, since our new pizza and flatbread book is coming out in 28 days:
I wanted something to brighten up the flavor and color of all those soft lovely green things—roasted cherry tomatoes did the trick. The tangy acidity was perfect for cutting the softer flavors of the zucchini, parsley, cheese, and nuts. The tomatoes weren’t in the original recipe, and neither version has ever appeared on our website before, so here goes. Plus, I’m going to be doing a demo this Saturday, October 1 at 10:15 am at the Minneapolis Bread Festival, and they’re asking for something like this. Hope to see you at the festival, but if you can’t make it, give this a try here. Our pizza book is available for pre-order on Amazon and will ship October 25. Continue reading
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