Amy and I found ourselves trying flatbread at a number of different places. I’m usually a little disappointed in the crust being flavorless or the sauce being bland. Often times I just wanted more creativity from the people designing the flatbreads.
Amy, one day asked me why we didn’t try making flatbread and so we started and have been working on it for a bit. I started with the Zimorino’s dough and then adapted it to a flatbread dough. It is stunningly good.
We have done flavors ranging from simple… Pepperoni, on Red Sauce with Mozzarella…to Fig, Walnut and Goat Cheese with a Fig Chutney Sauce…to a Dry Rubbed Pork Sirloin Roast on a Zim’s Garlic Butter Crust with Broccoli, Cheddar and some hints of Applesauce.
What would your creative combo be?…
On the right: An Amy Special:
Roasted Garlic Cloves, Jalapeno Peppers Sweet Hot Cherry Peppers, Pepperoni and Pineapple Roasted Garlic and Olive Oil Crust
It was a fabulous dinner with some new things learned. We’re going to be doing some appetizers for some parties coming up new ideas are always a great thing… Especially when they work…
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