Saturday, April 4, 2009

Flatbread with Lamb Meatballs

A particularly delicious flatbread we have been featuring this week at Pacific Grill is our house-made lamb meatballs, creamy goat cheese, blistered grape tomatoes, fresh herbs, and red onion.

It is a great starter, and the fluted tart pan in which they are served makes for a great presentation. And is easy to throw together—and a great attention getter—at your next party.

Our flatbread dough is similar to pizza dough, but we don't knead the dough--we just throw it together and stir it until it forms a sticky mass. We then retard it over night in the walk-in to develop the flavor, then assemble the tarts the next day, before baking them off to order.

HINT: You don't want to put too much flour in this dough or it will make the crust tough and not crispy.

Put whatever toppings you want onto the dough just like you would a pizza. And bake it in a blazing hot oven for around 10 minutes or until the top of the crust is brown around the edges and the cheese is bubbly and browning.

After you finish baking the flatbread push the removable bottom out of the pan and cut the pizza right on the pan into about 8 equal sized pieces. Then drop the pre-cut flatbread back into the tart pan, drizzle with a little extra-virgin olive oil and a sprinkling of chopped Italian parsley just before serving. If the flatbread needs it you can stick it back into the oven a minute or two or under the broiler to give the cheese more color—but watch it like a hawk cause it will burn fast!

Oh and by the way—our flatbreads sell-out quickly and change every few days—so don't expect this particular flatbread on your next visit to Pacific Grill.

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