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Pick-a-Topper Appetizer Flatbreads

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Yield: 9 flatbreads Prep: 45 mins to 10 mins
Rise: 45 mins
Bake: 10 mins at 450°F
Stand: 10 mins

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Ingredients

1 1/4 cups warm water (105 degrees F to 115 degrees F)
2 tablespoons olive oil
1 package active dry yeast
1 teaspoon sugar
3 1/4 to 3 1/2 cups all-purpose flour
1 teaspoon salt
Cornmeal
Desired toppers (see recipes below; each recipe makes enough to top 1 flatbread)

Directions

1. In a medium bowl, combine the warm water, olive oil, yeast, and sugar. Stir to dissolve yeast. Let stand about 10 minutes or until foamy.

2. Meanwhile, in a large bowl, combine 2 3/4 cups of the flour and the salt. Stir yeast mixture into flour mixture until combined. Using a wooden spoon, stir in as much of the remaining flour as you can.

3. Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a soft dough that is smooth and elastic (3 to 5 minutes).

4. Place dough in an oiled bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (45 to 60 minutes).

5. Preheat oven to 450 degrees F. Punch down dough. Turn out dough onto a lightly floured surface. Divide dough into nine equal portions. Cover and let rest for 10 minutes. Roll each portion into a 94-inch oval. (Cover remaining dough while working so it does not dry out.)

6. Sprinkle a baking sheet with cornmeal. Place three of the ovals, crosswise, on the prepared baking sheet. Top each oval with a desired topper. Bake about 10 minutes or until golden. Repeat with the remaining dough ovals.

Variation: Balsamic-Cremini-Goat Cheese Topper: In a medium skillet, heat 2 teaspoons vegetable oil over medium heat. Add 1/2 cup sliced cremini mushrooms; cook until nearly tender. Add 1 tablespoon balsamic vinegar; continue cooking until liquid evaporates and mushrooms are tender. Spread mushrooms over a dough oval. Sprinkle with 2 tablespoons crumbled goat cheese and 1/2 teaspoon fresh thyme leaves. Just before serving, drizzle with 1 teaspoon balsamic vinegar.
PER FLATBREAD: 367 cal., 18 g total fat (5 g sat. fat), 15 mg chol., 315 mg sodium, 41 g carbo., 2 g fiber, 10 g pro.

Tip: Barbecue Chicken Topper: Spread 2 tablespoons bottled barbecue sauce on a dough oval. Top with 1/4 cup shredded cooked chicken and 1 tablespoon chopped green sweet pepper. Sprinkle with 2 tablespoons shredded Monterey Jack cheese.
PER FLATBREAD: 370 cal., 10 g total fat (4 g sat. fat), 44 mg chol., 717 mg sodium, 49 g carbo., 2 g fiber, 19 g pro.

Variation: Thai Peanut-Chicken Topper: In a small bowl, combine 1/4 cup shredded cooked chicken, 2 tablespoons bottled peanut sauce, and 1 tablespoon shredded carrot. Spoon over a dough oval. Sprinkle with 1 green onion, bias sliced.
PER FLATBREAD: 356 cal., 10 g total fat (2 g sat. fat), 31 mg chol., 698 mg sodium, 46 g carbo., 4 g fiber, 18 g pro.

Variation: Sweet Potato-Sage Topper: Brush a dough oval with 2 teaspoons olive oil. Top with 5 or 6 thin slices sweet potato, 2 teaspoons snipped fresh sage, and 2 teaspoons maple syrup. Sprinkle 1 tablespoon crumbled, crisp-cooked pancetta over. If desired, sprinkle with sea salt and ground black pepper.
PER FLATBREAD: 396 cal., 17 g total fat (3 g sat. fat), 10 mg chol., 542 mg sodium, 53 g carbo., 3 g fiber, 8 g pro.

Variation: Chutney-Grape-Pistachio Topper: Spread 2 tablespoons bottled chutney on a dough oval. Top with 10 seedless red grapes, halved, and 1 tablespoon coarsely chopped pistachios.
PER FLATBREAD: 360 cal., 7 g total fat (1 g sat. fat), 0 mg chol., 523 mg sodium, 66 g carbo., 3 g fiber, 7 g pro.

Variation: Sausage-Green Olive Topper: Spread 2 tablespoons purchased pizza sauce on a dough oval. Top with 2 tablespoons cooked Italian sausage and 1 tablespoon sliced green olives. Sprinkle with 2 tablespoons shredded mozzarella cheese.
PER FLATBREAD: 321 cal., 12 g total fat (4 g sat. fat), 17 mg chol., 728 mg sodium, 41 g carbo., 2 g fiber, 12 g pro.

Variation: Rosemary-Potato Topper: Sprinkle a dough oval with 2 tablespoons shredded raclette or Gruyere cheese. Top with 5 or 6 slices cooked red-skin potato. Sprinkle with 1/2 teaspoon snipped fresh rosemary, dash sea salt, and a few grinds black pepper. Drizzle with 1 to 2 teaspoons olive oil.
PER FLATBREAD: 334 cal., 13 g total fat (4 g sat. fat), 18 mg chol., 419 mg sodium, 42 g carbo., 2 g fiber, 11 g pro.

Variation: Blue Cheese-Pear Topper: In a medium skillet, heat 1 tablespoon vegetable oil over medium-low heat. Add 1/2 cup thinly sliced sweet onion; cook until tender and golden. Spread onions on a dough oval. Top with 5 or 6 thin slices pear and sprinkle with 2 tablespoons crumbled blue cheese.
PER FLATBREAD: 438 cal., 22 g total fat (5 g sat. fat), 13 mg chol., 500 mg sodium, 51 g carbo., 4 g fiber, 10 g pro.

Variation: Apple-Bacon Topper: Top a dough oval with 5 or 6 thin slices apple. Sprinkle with 1 slice crumbled, crisp-cooked bacon. Drizzle with 2 teaspoons maple syrup. If desired, sprinkle with 2 tablespoons shredded white cheddar cheese.
PER FLATBREAD: 298 cal., 7 g total fat (2 g sat. fat), 9 mg chol., 447 mg sodium, 51 g carbo., 2 g fiber, 8 g pro.