2B — THE OBSERVER & BAKER CITY HERALD
FLATBREAD
Continued from Page 1B
FIGS AND
GORGONZOLA
FLATBREAD
until the cheese has melted,
about 2 minutes.
dough puffs up while cook-
ing, defl ate by pricking more
times with a fork.
3. Meanwhile, put the
— Recipe by Daniel Neman
beans and their liquid in a
small pot over medium-high
heat. Add ketchup, mustard,
brown sugar, Worcester-
shire sauce and hot dog
pieces, and cook until heated
Yield: 2 servings
through. Season with salt and
pepper to taste.
2 portions fl atbread dough
4. Use a slotted spoon to
1 (15.5-ounce) cannellini
spread
the franks and beans
beans or great northern
mixture
over the fl atbread,
beans, undrained
keeping
some of the liquid in
1/4 cup ketchup
the
pot.
1 teaspoon mustard
FRANKS AND
BEANS FLATBREAD
Yield: 1 serving
1 portion fl atbread dough
1/4 cup Gorgonzola cheese
¹/³ cup sliced dried fi gs
2 teaspoons honey
1. Preheat oven to 500
degrees and place pizza stone
or a baking sheet in the lower
third of the oven.
2. Roll out fl atbread dough
until thin. Place on parchment
paper on top of upside-down
baking sheet, prick several
times with a fork and slide
parchment onto the hot pizza
stone or baking sheet. Bake
until golden brown, 9 to 10
minutes. If dough puffs up
while cooking, defl ate by
pricking more times with a
fork.
3. Scatter Gorgonzola on
top of cooked fl atbread. Add
fi gs and drizzle with honey.
Return to the oven and cook
1 teaspoon brown sugar
1/2 teaspoon
Worcestershire sauce
2 hot dogs, sliced into
small pieces
Salt and pepper
2. Roll out fl atbread dough
until thin. Place on parchment
paper on top of upside-down
baking sheet, prick several
times with a fork and slide
parchment onto the hot pizza
stone or baking sheet. Bake
until golden brown, 9 to 10
minutes. If dough puffs up
while cooking, defl ate by
pricking more times with a
fork.
3. Meanwhile, melt butter
in a large skillet over medium
heat and add sausage. Cook
until done. Season eggs
with salt and pepper, and
scramble with the sausage in
— Recipe by Daniel Neman the skillet. Spread scrambled-
egg mixture on top of cooked
fl atbread, and serve.
SAUSAGE AND
EGGS FLATBREAD
1. Preheat oven to 500 de-
grees and place pizza stones
or baking sheets in the lower
and upper thirds of the oven.
2. Roll out fl atbread doughs
until thin. Place on pieces of
parchment paper on top of
upside-down baking sheets,
prick several times with a fork
and slide parchment onto the
hot pizza stones or baking
sheets. Bake until golden
brown, 9 to 10 minutes. If
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Yield: 1 serving
1 portion fl atbread dough
1/2 tablespoon butter
2 ounces sausage, cut
into small pieces
3 eggs, lightly beaten
Salt and pepper
1. Preheat oven to 500 de-
grees and place pizza stone
or a baking sheet in the
lower third of the oven.
2. Roll out fl atbread dough
until thin. Place on a piece
of parchment paper on top
of an upside-down baking
sheet, prick several times
with a fork and slide parch-
ment onto the hot pizza
stone or baking sheet. Bake
until golden brown, 9 to 10
minutes. If the dough puffs
— Recipe by Daniel Neman up while baking, prick with a
fork to defl ate.
3. Meanwhile, heat the oil
over medium-high heat in a
skillet large enough to hold
the steak. Season the steak
Yield: 1 serving
with salt and pepper and
cook to desired doneness.
1 portion fl atbread
When you fl ip the steak, add
STEAK AND EGGS
FLATBREAD
1. Preheat oven to 500
degrees and place pizza stone
or a baking sheet in the lower
third of the oven.
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1/2 tablespoon oil
6 ounces New York strip
or sirloin steak
Salt and pepper
About 6 cherry tomatoes
1/2 tablespoon butter
2 eggs
You don’t have to do this
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and we are ready to help.
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— Recipe by Daniel Neman
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the tomatoes to the pan.
4. Remove the steak and
tomatoes from the pan and
allow to rest while cooking
the eggs. Heat a separate
skillet over medium-high
heat (the steak pan will be
too hot). Melt the butter and
then carefully crack in the
eggs. Cook gently until the
eggs are done sunny-side up,
with runny yolks.
5. Slice the steak across
the grain and place the
pieces on the fl atbread. Scat-
ter the tomatoes and top with
the eggs.
Travis T. Hampton, D.P.M.
Foot and Ankle Surgeon
Enterprise
601 Medical Parkway
Baker
3175 Pocahontas Rd.
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