Flatbread Fever

If you live in NYC and have never been to Slice, run- don’t walk, to either the West Village or UES location. I’m more than just a little obsessed with this pizza place that actually leaves you feeling good, rather than 2 steps away from a coma, after eating a slice-or even two…three anyone? After I visit Slice, I inevitably try to recreate their delicious flatbreads on my own. While they usually turn out good, they’re no match for the original. Tonight, I am planning a delicious movie night with my friend Lara, filled with Slice pizza, vino and Jared Leto (neither of us have ever seen Requiem for  a Dream- plus sometimes a girl just misses Jordan Catalano in her life). In preparation (and impatience), I tried to do my re-creations prior to the real thing, to avoid feeling inadequate in my kitchen (which often happens anyway…).

On tonight’s menu, we have a flatbread fiesta!! I made 3 (only 2 are pictured) and we have enough left over for Mikey to come home late tomorrow night and raid the fridge.  The first was a bit of a Greek flatbread, with hummus, spinach, onions and feta. The next was a red sauce man-pie with pre-made organic marinara (the less ingredients, the better!), ricotta, free-range chicken sausage with peppers. The third was my favorite hands down- topped with ricotta, garlic powder then loaded with veggies and sprinkled with feta. I used Damascus Bakeries Roll-Ups (whole wheat & flax varieties). I have to say, this was my best flatbread meal to date- but that might just be my pre-Slice naiveté.

Veggie Flatbread

1 Roll-Up (or tortilla)

¼ cup part skim ricotta

1 oz. feta crumbles

Broccoli Florets-as much as your heart desires (heart desires A LOT of broccoli, which means extra for the side)

½ cup sliced onion

½ medium tomato, sliced thin

Dash or Garlic Powder

Preheat oven to 425 degrees. Toss the broccoli with a tiny bit of Olive Oil, lay flat on a cookie sheet and roast for about 15 minutes. Once finished, remove from oven and set aside. Sauté onions until slightly brown. While cooking onions, lay 1 roll up on a pizza stone (or a pan if you don’t have one) and let sit in the oven for about 3 minutes on each side. Remove from the oven and lay flat. Spoon the ricotta onto the flatbread and smooth evenly across using a spoon. Sprinkle garlic powder on top of the cheese. Lay tomato slices down next, followed by roasted broccoli florets and cooked onions. Sprinkle with a bit of feta. Return to the oven for another 5-7 minutes or until cheese is melted.

Veggie Flatbread:

 

Greek Flatbread

 1 Roll-Up (or tortilla)

¼ cup of hummus

1 oz feta crumbles

1 cup of spinach

½ cup sliced onions

Preheat oven to 425 degrees. Lay roll up on pizza stone or pan, heat for about 3 minutes on each side. Remove flatbread from oven and spread hummus evenly across. Layer spinach leaves on top of hummus, top with feta cheese and finally onions. Place in the oven for about 5-7 more minutes.

Greek Flatbread:

 

Mangia!

 

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