Ingredients
1 recipe fool-proof pizza dough link
1 large red onion, thinly sliced
1 cup of chive flowers, washed and trimmed of any debris
1 cup of allium flowers, washed and trimmed of any debris
1 bunch scallions, cut into 2-inch long pieces if you have thin, tender ones, or thinly sliced on the diagonal if you have thicker ones
extra virgin olive oil
freshly ground black pepper and salt
Method
Once the dough is done rising, preheat your oven to 500 degrees F. Make sure your pizza stone or cookie sheet is in the oven!
Punch down your dough to let out the air, knead it lightly and divide into quarters. Roll it out to your preferred thickness and shape on some floured parchment paper so the dough is easily transferable to the oven.
Toss your scallions and flowers in some olive oil making sure they are lightly coated.
Brush a little olive oil onto the dough, then sprinkle on the red onions, then the scallions, then the chive and allium flowers. You want big bunches of flower to really deliver that concentrated flavor. Top with more olive oil (you can use what’s leftover from your scallion & flower bowls), a bit more cracked pepper, and just a touch of coarse salt.
Bake for 10-13 minutes.
Eat it hot out of the oven. Yum.
Photographed with étoile home’s Rosemary Napkin in Avocado Green, and handmade oak cutting board by Peter Ripple available at Main & Mersey Home Store.
For tips on which flowers are edible and how to grow them visit http://www.canadianliving.com/food/entertaining/article/edible-flowers-take-time-to-stop-and-eat-the-roses. Thanks to “The Woks of Life”, a brilliant mostly Asian inspired food blog, for the recipe inspiration. This is just the beginning what can you top your flatbread with?
For this recipe and many more visit our étoile home blog http://etoilehome.tumblr.com/post/146211175494/allium-chive-flower-flatbread-i-love-this-quick
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I was recently reminded of something we used to make at summer camp called Bannock, an easy bread recipe that can be made on a fire using the last embers in a frying pan or wrapped around a stick.
I love how modern yet rustic this tart looks, it's an impressive dessert for any occasion, delicious served warm with a dollop of vanilla ice cream and best of all it's really easy to make. You can replace the fruit and herbs with anything that's in season and voilà!
