by Roberta L. Duyff, MS, RDN, FAND, CFCS
Flatbread: It's pizza with a twist…or is it pizza that's
flatbread with a twist? Some food historians believe that Italian pizza evolved
from Egyptian flatbread. Either way, today pizza and flatbread are both made topped
with an endless variety of ingredients.
Great as an appetizer or as a light meal with a crisp garden
salad, this version gets its savory flavors from herb-roasted cherry tomatoes,
leeks sautéed with garlic, nutty-flavored gruyère cheese, and a sprinkle of
pine nuts. It's all assembled atop a fiber-rich whole grain crust.
cups red and yellow cherry tomatoes, halved
3 tablespoons olive oil, divided
1 tablespoon + 1 teaspoon herbs de Provence *
1/4 teaspoon salt
Pinch of black pepper
1 medium leek, washed well,** thinly sliced
1 clove garlic, minced
1/4 cup cornmeal
1 (14-ounce) refrigerated classic whole grain pizza dough
1/4 cup pine nuts or slivered almonds
1 cup (4 ounces) shredded gruyère cheese
the oven to 350ºF.
the cherry tomatoes with 1 tablespoon olive oil, herbs de Provence, salt and
pepper. Arrange on a baking sheet lined with parchment paper. Roast in the oven
for 1 minute. Remove from the oven; set aside. (Note: This can be done ahead;
roasted tomatoes can be frozen and also used in salad, quiche and salsa.)
- Meanwhile heat 1 tablespoon olive oil in a
10-inch nonstick skillet over medium heat. Add the leeks and garlic. Cook and
stir uncovered for about 3 minutes, or until slightly softened.
the oven up to 400ºF.
make the crust, dust a 15-inch pizza tray or stone, or a greased non-stick
cookie sheet, with cornmeal. Unroll the dough, arranging it over the cornmeal. Brush
the dough with the remaining 1 tablespoon olive oil.
the roasted cherry tomatoes, leek and garlic, and pine nuts or almonds on the unbaked
crust. Top with gruyère cheese. Bake for 20 to 25 minutes, or until the crust
is golden brown.
- Remove from the oven;
allow the flatbread to sit for about 10 minutes before slicing.
- Herbs de
Provence is an herb blend, often available in supermarkets. (Or, make your own blend.) If unavailable, substitute an equivalent total amount
of marjoram, rosemary and thyme.
prepare the leek, remove the root end and leafy top (where white part
becomes green). Thoroughly rinse under cool, running water, separating the
leaves while washing them to remove any dirt inside.
310; Calories from fat: 150; Total fat: 17g; Saturated fat: 4.5g; Trans fat:
0g; Cholesterol: 15mg; Sodium: 400mg; Total carbohydrate: 31g; Dietary fiber: 3g;
Sugars: 4g; Protein: 10g