Crispy Flat Bread and Olives
The usual snacks that accompany watching the World Series or Monday Night Football deserve an occasion special boost. I make a crunchy snack using pizza dough and olives that is always the first item to disappear when some friends are over to watch a game or play poker. I have done variations for some time without thinking of putting the directions on paper but a TV food show stimulated me into action. I was watching a food show with suggestions as to what to serve when the guests were over to watch a game. They were among other items, making my crispy flat bread snack.
Their procedure was close enough for me to think that they might have been at my house one time when I served the snack. There were some major differences but it was close enough to confirm that this is an idea to be shared and enjoyed while watching the Phillies beat the Yankees when they come home to Philly on Saturday
Crispy Flat Bread and Olives
Ingredients:
8 ounce pizza dough ball
8 ounces of pitted olives (Kalamata and Manzanille)
1 clove garlic
2 tablespoons, extra virgin olive oil
1 tablespoon .Balsamic vinegar
2 ounces grated Parmesan cheese
Preparation:
Preheat oven to 400’
Step 1 in food processor mince olives then add, garlic, olive oil and balsamic vinegar
Step 2. process again until all elements are mixed( about 30 seconds) then set aside
Step 3 hand flatten pizza dough ball and then use a rolling to flatten very thin
Step 4.cut dough into strips about 2” wide and about 4 “ long
Step 5 arrange strips on a cookie sheet
Step 6. place a generous amount of the olive mixture down the center of each of the strips
Step 7. bake in oven until strips are brown and crispy ( about 8 or 10 minutes)
Service: Sprinkle Parmesan lightly over olive mixture.This recipe makes about 18 decent size crackers if you have rolled the dough really thin.
Afterthoughts: Get the dough ball at your local pizza shop and adjust ingredients if the dough ball is more than 8 ounces. Keep an eye on the baking so the strips are not overdone.
I have a pizza stone that I use in the oven which works well but the cookie sheet does the job if you don’t have a pizza stone
Kalamata are the purplish Greek olives and the Manzanille are green Spanish olives
If you have a crowd and want some variety, Basil Pesto also works well down the center of the strips
Remember: Roll the dough really thin!
Their procedure was close enough for me to think that they might have been at my house one time when I served the snack. There were some major differences but it was close enough to confirm that this is an idea to be shared and enjoyed while watching the Phillies beat the Yankees when they come home to Philly on Saturday
Crispy Flat Bread and Olives
Ingredients:
8 ounce pizza dough ball
8 ounces of pitted olives (Kalamata and Manzanille)
1 clove garlic
2 tablespoons, extra virgin olive oil
1 tablespoon .Balsamic vinegar
2 ounces grated Parmesan cheese
Preparation:
Preheat oven to 400’
Step 1 in food processor mince olives then add, garlic, olive oil and balsamic vinegar
Step 2. process again until all elements are mixed( about 30 seconds) then set aside
Step 3 hand flatten pizza dough ball and then use a rolling to flatten very thin
Step 4.cut dough into strips about 2” wide and about 4 “ long
Step 5 arrange strips on a cookie sheet
Step 6. place a generous amount of the olive mixture down the center of each of the strips
Step 7. bake in oven until strips are brown and crispy ( about 8 or 10 minutes)
Service: Sprinkle Parmesan lightly over olive mixture.This recipe makes about 18 decent size crackers if you have rolled the dough really thin.
Afterthoughts: Get the dough ball at your local pizza shop and adjust ingredients if the dough ball is more than 8 ounces. Keep an eye on the baking so the strips are not overdone.
I have a pizza stone that I use in the oven which works well but the cookie sheet does the job if you don’t have a pizza stone
Kalamata are the purplish Greek olives and the Manzanille are green Spanish olives
If you have a crowd and want some variety, Basil Pesto also works well down the center of the strips
Remember: Roll the dough really thin!
posted by Buck Fleming at
8:38 AM
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