Flatbreads are a wonderful way to whip up a simple, delicious dinner with not a lot of fuss. This flatbread combines some of my favorite flavors, while the balsamic reduction adds a sweet, acidic bite that complements the asparagus effin' amazingly. The best part of this dish is that it looks complicated, but it was one of the easiest things to make. Making the dough ahead or buying it store-bought will save you a lot of time as well.
This dish would be perfect for any dinner, from simple to extravagant. Make it and let me know if you agree.
This dish would be perfect for any dinner, from simple to extravagant. Make it and let me know if you agree.
1 batch Brokeass Pizza Dough
2/3 cup cashews, soaked
1/2 cup water
2 garlic cloves
salt to taste
1/8 red onion
12-15 asparagus spears, grilled
Sprinkle of cornmeal
balsamic reduction to taste
Preheat oven to 425.
In a Vitamix or any high-speed blender, puree cashews, water and garlic cloves until smooth and creamy. Salt to taste.
Shave the red onion into paper-thin slices.
On a lightly floured surface, roll out pizza dough into a rectangle less than 1/2" thick.
Spread the garlic cashew cream onto the dough. Top with the grilled asparagus. Note: I know that in my picture I have beautiful, long spears of asparagus shown. I suggest chopping your asparagus into 1" long pieces. They're hard to bite through otherwise.
Finish the flatbread by spreading out the red onion on top.
Place the flatbread onto a cookie sheet that has been sprayed with cooking spray and sprinkled with cornmeal OR on a stone.
Bake for about 20 minutes, or until brown and crispy on the outside and bubbly in the center.
Slice into 4" squares and drizzle balsamic reduction over the top to taste. I use a store-bought reduction, but it's pretty easy to make it yourself if need be.
2/3 cup cashews, soaked
1/2 cup water
2 garlic cloves
salt to taste
1/8 red onion
12-15 asparagus spears, grilled
Sprinkle of cornmeal
balsamic reduction to taste
Preheat oven to 425.
In a Vitamix or any high-speed blender, puree cashews, water and garlic cloves until smooth and creamy. Salt to taste.
Shave the red onion into paper-thin slices.
On a lightly floured surface, roll out pizza dough into a rectangle less than 1/2" thick.
Spread the garlic cashew cream onto the dough. Top with the grilled asparagus. Note: I know that in my picture I have beautiful, long spears of asparagus shown. I suggest chopping your asparagus into 1" long pieces. They're hard to bite through otherwise.
Finish the flatbread by spreading out the red onion on top.
Place the flatbread onto a cookie sheet that has been sprayed with cooking spray and sprinkled with cornmeal OR on a stone.
Bake for about 20 minutes, or until brown and crispy on the outside and bubbly in the center.
Slice into 4" squares and drizzle balsamic reduction over the top to taste. I use a store-bought reduction, but it's pretty easy to make it yourself if need be.
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