Zucchini Flatbread with Roasted Tomato and Pine Nuts for the Minneapolis Bread Festival

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

Cornell Bread (and announcing our 3rd book: Artisan Pizza+Flatbread in Five Minutes a Day…)

pitas-on-edge

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(… and a recipe for pitas from so-called “Cornell” dough).  Our third book will be officially released on October 25, 2011, but it’s now available for Pre-Order on Amazon! To view the book’s cover, which is now finalized, click here. It will have pizza and flatbreads from all over the world—plus, the recipes will be complemented with soup, salad, and dip recipes so that these pizzas and flatbreads become the basis of an entire five-minute meal.  As in all our books, the idea is to do all the mixing once, but serve many times from a big batch.  That’s a perfect fit for soups and dips (and you can get a salad ready while your bread’s in the oven).

Turns out that you can make great flatbreads (like the pitas above) using a modification of our Whole Grain Master Recipe (that original appears in Healthy Bread in Five Minutes a Day).  The modification was inspired by “Cornell Bread,” a bread baked from soy-enriched dough originally developed as a vegetarian protein source during World War II.  Many of you have asked us about whether our recipes work with some soy flour— they do…          Return to FAQs page, or scroll down for more on Cornell Pitas…

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