1951 flatbread quesadilla Recipes

milk, lukewarm water, dried yeast, strong bread flour, salt, butter, softened and cut into cubed, oil, for greasing

warm water (100o to 110o), dry yeast, all-purpose flour, divided, sea salt, dried thyme, pancetta, finely chopped, garlic clove, minced, sea salt, freshly ground black pepper, fresh asparagus spears, trimmed, shredded part-skim mozzarella cheese, shaved fresh parmesan cheese

crackers, store-bought light taramasalata (greek-style carp-caviar spread), such as krinos brand, chopped cucumber, dill sprigs

flat bread, fat free cream cheese, fresh spinach leaves (or frozen after thawing and squeezing dry), feta cheese (the reduced fat kind works well ), onion, thinly sliced, olives, sliced, garlic, minced

active dry yeast, all-purpose flour, salt, olive or canola oil, plus more for bowl

dry active yeast, warm water (not over 110 degrees ), unbleached all-purpose flour, plus additional for rolling, wholle wheat flour or coarse rye flour, kosher salt, crushed fennel seed, olive oil , for brushing breads

all-purpose flour, minced garlic, minced fresh parsley, minced fresh thyme, salt, freshly ground black pepper, water, tomato sauce, divided , recipe follows, shredded cheese of choice, divided, extra-virgin olive oil, yellow onion, diced, garlic, peeled and thinly sliced or minced, minced or grated carrots, dry red wine, minced fresh thyme, whole peeled whole tomatoes, crushed , juices reserved, fresh basil, roughly chopped, salt and freshly ground black pepper

sherry vinegar, roasted garlic cloves, honey, table salt, freshly ground black pepper, olive oil, mixed winter greens (arugula, radicchio, endive, escarole), rinsed and torn into bite-sized pieces, storebought flatbread crackers (or lavash), aged pecorino, shaved into paper thin pieces

thick strips bacon, thinly sliced, white onion, thinly sliced, sugar, kosher salt and freshly ground white pepper, scallions, thinly sliced, capers, fresh parsley, grated zest of 1/2 lemon, extra-virgin olive oil, creme fraiche or sour cream, frozen pizza dough, thawed, all-purpose flour , for dusting

fruity dry red wine, fennel seeds, black peppercorns, fresh thyme, rice wine vinegar, kosher salt, extra-virgin california olive oil, honey , or as needed, active dry yeast (1 1/4-oz envelope), warm water (105 to 115 degrees f), unbleached all-purpose flour, plus more for dusting, preferably organic, fine sea salt, extra-virgin olive oil, grated monterey jack cheese, fresh ripe figs, quartered, blue cheese (preferably from northern ca, sonoma or napa), crumbled, fresh flat-leaf parsley leaves

good-quality pita bread , naan, lavash, or buckwheat flatbread, recipe follows, white bean hummus , recipe follows, caramelized onions , recipe follows, nicoise olives, pitted and halved, spanish white anchovies, fresh thyme leaves, for garnish, fresh yeast, sugar, water, at room temperature, bread flour , plus more if needed, buckwheat flour, salt, olive oil, all-purpose flour, for dusting and rolling, white beans, cooked, or canned, drained and rinsed, roasted garlic, harissa, fresh lemon juice, tahini, olive oil, salt and freshly ground pepper, olive oil, unsalted butter, spanish onions, peeled, halved and thinly sliced, sugar, chopped fresh thyme leaves

whole wheat pastry flour, egg yolks, salt, vegetable oil, butter, either milk or water

whole garlic head, extravirgin olive oil, vertically sliced red onion, red wine vinegar, kosher salt, divided, asparagus (about 8 oz), recipe flatbread dough, cornmeal, divided, shredded fontina cheese

boiling water, yellow cornmeal, dry yeast (about 2 1/4 tsp), warm water (100o to 110o), all-purpose flour, salt, olive oil, yellow cornmeal, divided

sugar, dry yeast (about 2 1/4 tsp), warm water (100o to 110o), divided, bread flour, divided (about 10 2/3 oz), extravirgin olive oil, salt, cornmeal, divided, extravirgin olive oil, garlic clove, minced, sliced spring onions (about 2 1/2 lb), salt, asparagus (about 1 lb), fontina cheese, shredded

all-purpose flour, divided (about 10 oz), sugar, dry yeast (about 2 1/4 tsp), warm water (100o to 110o), warm water (100o to 110o), salt