Cheesy Carrot Flatbreads: A Delightful Twist on Traditional Bread
Ingredients
For these delectable flatbreads, you’ll need:
- 1 carrot (about 4 oz or 115 g), grated
- 1 egg
- 5.3 oz (150 g) mozzarella cheese, grated
- 1 clove garlic, minced
- Salt to taste
- Pepper to taste
- 2 tbsp (8 g) fresh parsley, chopped
- Seasoning mix:
- 1 tsp (5 g) sesame seeds
- 1 tsp (5 g) poppy seeds
- 1/2 tsp (2.5 g) dried herbs (such as oregano, thyme, or an Italian blend)
Detailed Instructions
- Begin by preheating your oven to 400°F (200°C). This high temperature is crucial for achieving a crispy exterior while maintaining a soft, cheesy interior. If you have a pizza stone, place it in the oven now to heat up – it will help create an extra crispy bottom for your flatbreads.
- In a large mixing bowl, combine the grated carrot, egg, grated mozzarella cheese, minced garlic, salt, pepper, and chopped fresh parsley. The key to this step is ensuring all ingredients are well incorporated. I recommend using your hands (make sure they’re clean!) to mix everything thoroughly. The warmth of your hands will help the cheese begin to melt slightly, binding the ingredients together.
- Once your mixture is well combined, divide it into 4 equal parts. You can use a kitchen scale for precise measurements, but eyeballing it works just fine. Each portion should be about 2.5 oz (70 g).
- Line a baking sheet with parchment paper or a silicone baking mat. If you’re using a pizza stone, you can shape the flatbreads directly on a pizza peel dusted with cornmeal. Take each portion of the carrot-cheese mixture and shape it into a thin flatbread on your prepared surface. Aim for a thickness of about 1/4 inch (6 mm). Don’t worry if the edges are a bit ragged – this adds to the rustic charm of the flatbreads.
- In a small bowl, mix together your seasoning blend of sesame seeds, poppy seeds, and dried herbs. Sprinkle this mixture evenly over each flatbread. The seeds will add a delightful crunch and nutty flavor, while the herbs complement the savory cheese and sweet carrots.
- Carefully transfer your baking sheet (or slide your flatbreads onto the pizza stone if using) into the preheated oven. Bake for 7 minutes, or until the edges are golden brown and crispy. Keep a close eye on them after the 5-minute mark, as they can go from perfectly crisp to overdone quite quickly.
- Once baked to perfection, remove the flatbreads from the oven. Let them cool on the baking sheet for a minute or two – this will help them set and become easier to handle.
Serving Suggestions
These Cheesy Carrot Flatbreads are best enjoyed warm, right out of the oven. Their versatility makes them suitable for a variety of occasions:
- As an appetizer: Cut them into smaller pieces and serve with a side of tzatziki or hummus for dipping.
- For lunch: Top with a handful of arugula and a drizzle of olive oil for a light yet satisfying meal.
- As a side dish: Serve alongside a hearty soup or salad for a complete dinner.
- For breakfast: Top with a poached egg and some smashed avocado for a nutritious start to your day.
Nutrition Information
Each Cheesy Carrot Flatbread (1/4 of the recipe) contains approximately:
- Calories: 180
- Protein: 12g
- Carbohydrates: 5g
- Fat: 13g
- Fiber: 1g
- Sodium: 300mg (varies based on how much salt is added)