| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Italian |
Essnce10 |
4 |
servings |
INGREDIENTS
| 1 |
ts |
Active dry yeast |
| 3/4 |
c |
Warm water; (about 110 degrees) |
| 4 |
tb |
Olive oil |
| 2 |
tb |
Roughly-chopped fresh rosemary |
| 1 |
tb |
Minced garlic |
| 2 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Grated Parmesan cheese |
| 1 |
ts |
Kosher salt |
| 4 |
oz |
Thinly-sliced medium-rare roast beef |
|
|
Couple slices of Provolone cheese |
| 2 |
sl |
Grilled red onion -; (ea 1/4. thick) |
| 2 |
|
Italian Roma tomatoes; halved and roasted |
| 1/4 |
c |
Fresh horseradish mayonnaise |
|
|
Zaps |
INSTRUCTIONS
Preheat the oven 400 degrees. In a mixing bowl, dissolve the yeast in the
water. Add 3 tablespoons of the olive oil, rosemary, garlic, flour, salt
and cheese. Mix and knead well by hand until you have a smooth ball of
dough. Place the dough in a greased bowl and cover with a damp cloth. Let
the dough rise until double in size, about 1 hour. Turn the dough out onto
a floured surface and punch down. Divide the dough into 4 pieces. Round
each piece of dough. Using your fingers, flatten each round of dough, very
thin. Brush each round with olive oil and sprinkle with cheese and kosher
salt. Place the dough on a parchment-lined baking sheet and bake for 10
minutes. Remove from the oven. Spread both sides of the bread with the
horseradish mayonnaise. Layer the beef, cheese, red onions and tomatoes,
in-between the bread. Place on a platter and serve with Zaps. This recipe
yields 4 individual flatbreads.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2409 broadcast 12-20-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-10-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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