Our Valentine's Day Dinner (celebrated on Friday night). It was delicious and probably could have just eaten the entire thing and been done, but I had more good food to come so we didn't. :-)
Bobby Flay Basic Flatbread Recipe
1 1/2 cups warm water
1/2 tsp active dry yeast
1 tsp salt
2 tbsp olive or canola oil, plus more for the bowl
Mix water and yeast together in a large bowl and let sit for 5 minutes. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. (Mine didn't really look like a sponge but it still worked). Let stand, covered (with a tea towel), for at least 1 hour.
Put dough in the bowl of a stand mixer. Using the dough hook, add the salt and the oil, then add the flour, 1/2 cup at a time, to form a ball of dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours (covered). Divide dough into four balls and make into four small flatbreads or spread out entire dough over a large baking sheet, using your fingers to press it out to the edges. See below to continue with baking it.
1 can of artichoke hearts, drained and cut into 4 pieces
1 large shallot, sliced
1 large garlic clove, minced
1 tbsp olive oil
1 tsp truffle oil
kosher salt and pepper
4 oz. package of goat cheese
In a saute pan, add olive oil and shallot and saute over medium heat, for 5 minutes. Add garlic, saute 1 minute. Add artichokes, truffle oil, salt and pepper and cook 10 minutes or until they start to get browned. Set aside.
Putting it all together:
Preheat oven to 475. Top the flatbread dough with artichoke mixture. Sprinkle with salt and pepper and drizzle with truffle oil (optional). Bake at 475 for 20 minutes or until crust is lightly browned. Take out of oven, dot with goat cheese and bake another 5 minutes. Cut up and serve while hot.