Makes 4 flatbreads (serves 4 to 8)
Active time: 30 minutes (you’ll need to let the bread rise for at least an hour, though)
The inspiration for this was pretty straightforward: I saw a blonde lady on the Cooking Channel make something just like it! And it just so happened I had some dough that I was going to use for pizza, but a flatbread became a much better idea. After all, it’s springtime! My grill was calling to me and the thought of lots of fresh greens over a creamy, springy spread sounded too good to resist.
But what’s the difference, really, between a dressed up flatbread and a pizza? Not much, I suppose. I could easily call this a grilled pizza and not get too many sideways glances. But it probably comes down to this: I call something a flatbread when it’s shaped all funny and the toppings are added after the dough is baked instead of before.
The end result is perfect for an evening around the picnic table, or fire escape, or wherever you may be (but definitely try to eat outdoors.) A beautiful charred bread, all aromatic and crispy outside, made especially so from a handful of cornmeal. The spread is nicely thick, creamy and garlicky, but still light and refreshing with bits of red pepper and scallion. It’s a cinch to put together in the food processor! Sort of ends up like a vegetable cream cheese, so if you’re in the market for something to put on your bagels, this may be your answer. And on top is a lightly dressed salad (totally casual – olive oil and lemon), making this meal perfectly seasonal, fun to eat and pretty as all hell to look at. I also threw on a few toasted walnuts because everything should have toasted walnuts.