Last week the paisley plant was Red Rubin Basil. I mentioned that my family enjoys Red Rubin Basil Flatbread. I wanted to share that recipe with you.
Purple Pesto
Red Rubin Basil Flatbread Recipe
*Pesto made from Red Rubin Basil
*If you need a recipe for that, see the above link.
Your favorite flatbread, or try this recipe
- 1 package active yeast
- 1/2 teaspoon sugar
- 1 3/4 cup all-purpose flour
- 1 teaspoon coarse salt
- 1 tablespoon fresh basil leaves
- 3/4 cup water (might need more)
- 1 teaspoon oil
Red Rubin Pesto Flatbead
In the bowl of a food processor combine the yeast sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic.
Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour.
When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. Cut into 20 pieces and with a rolling pin roll out to form very flat 5 to 6-inch circles.
Preheat a stove top grill pan over medium high. Do not oil. Place bread on hot grill and cook without touching it until you see bubbles on the surface, about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up. Serve immediately.
Spread flatbread with pesto, top with roasted red peppers, or your favorite toppings, if desired, top with cheese. Broil for 3 minutes or until golden brown. Watch the broiler so you don’t burn it.
I found some great recipes from Bobby Flay. You might want to check these out as well.
Have a great (paisley) week!~KeriAnne
