Sweet Strawberry Flatbread
Oh yeah. That looks delicious, doesn't it?
It was. I should know...I ate the whole thing myself.
Every last bite.
I've been loving all of the fresh, organic, homegrown produce coming from our garden lately. Basil, tomatoes, onions, carrots: I love all of them coming together on one little flatbread. But sometimes, you don't want savory. And sometimes, you have an abundance of sweet little strawberries instead.
A simple recipe of leftover pizza dough, walnuts, coconut, & agave.
Topped with a dozen or so super sweet strawberries from the farmer's market, it was just irresistible.
And so easy to prepare- it'll seem like you worked way harder on this one than you'll actually have to, I promise.
While I baked my pizza, I bet this would make an awesome on-the-grill meal, too.
To start, you'll need some dough for the flabread. You can use your favorite, or use our favorite:
1 sachet active dry yeast
1 teaspoon turbinado sugar
1 cup warm water
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
Preheat oven to 400 degrees.
In a medium mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
In a separate bowl combine flour and salt.Once yeast and sugar mixture looks creamy, beat until smooth. Let rest for 5 minutes then add dry ingredients and oil to yeast mixture.
Using a wooden spoon or whisk, stir all the ingredients together until just combined, about 2 minutes.
Then using either a bread hook attachment or your hands, knead and stretch dough until dough is elastic-y but softened, about 5-8 minutes.
Split dough into two halves. Set one in the fridge for later use, or prepare both to make two small pizzas.
Using your hands, gently pull the dough into a small round disc, about 7-9 inches around.
Grease a pizza stone or baking sheet, then lay the dough down for topping.
The rest of the ingredient list is short & sweet. You'll need:
1 tablespoon shredded coconut
1/4 cup chopped walnuts
2 tablespoons agave or coconut nectar
1 cup (about 7 large) chopped strawberries
sprinkle of nutmeg
Preheat oven to 400 degrees.
Once the flatbread dough is ready, spread evenly with 1 tablespoon of agave or coconut nectar. Top with shredded coconut and chopped walnuts.
Bake for 15-20 minutes. Be sure to check the flatbread halfway and use a spatula to gently toss around the walnuts and coconut, to make sure the coconut doesn't burn. It will slightly brown and get a little crispy during cooking, but thats okay!
The flatbread is finished when the crust is light golden brown and the walnuts and coconut are golden & toasted.
Remove it from the oven and move to a cooling rack or cutting board. Cover in chopped strawberries and the remaining tablespoon of either agave or coconut nectar. Sprinkle with nutmeg.
Cut into 4 even pieces, and eat it all up!
Its yummy, sweet, and perfectly delicious.
Perfect for an end of summer or back to school party!