CG Flatbread recipe?

[ckret01]

Does anyone have it or can direct me to where I can get this? I can't find it anywhere.

 

[Margie J]

FLATBREAD WITH CHIPOTLE STEAK AND CARAMELIZED ONIONS

California Grill at Disney's Contemporary Resort
Chef Clifford Pleau

Prep time: 40 minutes plus rising
Baking time: 10 minutes per batch

Dough
1 cup warm water (110 [degrees] F. to 115 [degrees] F.)
1 teaspoon sugar
1/4 teaspoon active dry yeast
1 1/2 tablespoons extra-virgin olive oil
1 3/4 cups whole wheat flour
3/4 to 1 cup all-purpose flour
1 teaspoon salt
1 teaspoon freshly ground pepper
4 tablespoons extra-virgin olive oil, divided
2 tablespoons butter or margarine
4 large (3 lbs.) sweet onions, thinly sliced
1 tablespoon sugar
1 teaspoon salt, divided
3 medium chipotle chiles in adobo(*)
1 (3/4 to 1 lb.) beef shell steak, 1 to 1 1/4 inches thick
Yellow cornmeal
Sour cream

1. Make dough: Combine warm water and sugar in small bowl; sprinkle yeast over top. Let stand 10 minutes until foamy; stir in oil.
2. Combine whole wheat flour, 3/4 cup all-purpose flour, salt and pepper in large bowl. Stir in yeast mixture with wooden spoon. Transfer dough to lightly floured surface, shape into a rough ball and knead 8 to 10 minutes, adding remaining 1/4 cup all-purpose flour if necessary, until smooth and elastic. Transfer to lightly oiled bowl. Cover bowl with clean kitchen towel and let rise in a warm, draft-free place 1 hour.
3. Twenty minutes before baking, adjust oven rack to lowest position. Place shallow baking pan on top rack of oven. Place baking stone(**) on lowest rack and heat oven to 500 [degrees] F.
4. Meanwhile, heat 2 tablespoons oil and butter in 12-inch skillet over medium heat. Add onions, sugar and 1/2 teaspoon salt (photo A). Cook onions, stirring frequently, 30 to 40 minutes, until caramelized (photo B).
5. With flat side of a knife, mash chipotle to a paste. Stir in 1 teaspoon of the paste into the caramelized onions; set remaining paste aside.
6. Transfer dough to floured surface; knead 2 minutes. Return to bowl; cover and refrigerate 20 minutes.
7. Meanwhile, heat grill pan 5 minutes over medium-high heat. Sprinkle both sides of steak with remaining 1/2 teaspoon salt. Oil pan and grill steak 5 minutes. Turn and brush top with remaining chipotle paste. Grill 8 to 10 minutes more for medium-rare (140 [degrees] F.); transfer to cutting board. Cover loosely with foil and keep warm.
8. Sprinkle a large cookie sheet generously with cornmeal. Divide dough into 4 equal pieces. On lightly floured surface, shape two pieces of dough with a rolling pin into two 10x6-inch ovals (photo C). Transfer ovals to prepared sheet; brush tops with 1 tablespoon oil. Divide and spread half the onion mixture over tops.
9. Just before baking, carefully place 1 cup ice cubes in baking pan on top oven rack. Immediately slide 2 flatbreads, one at a time, onto baking stone (photo D). Bake 10 minutes, until crisp and lightly browned.
10. Transfer flatbreads to large cutting board; cover loosely and keep warm. Repeat process, shaping and baking with remaining 2 pieces of dough, remaining 1 tablespoon oil and onion mixture.
11. Thinly slice steak across the grain. Divide steak over flatbreads. Cut into strips and serve with sour cream. Makes 16 slices.

(*) AVAILABLE FROM MO HOTTA-MO BETTA, 800-462-3220.
(**) AVAILABLE FROM WlLLIAMS-SONOMA, 800-541-2233. OR KING ARTHUR FLOUR, 800-827-6836.

Per slice: 225 calories, 8 g total fat, 3 g saturated fat, 17 mg cholesterol, 350 mg sodium, 26 g carbohydrates, 8 g protein, 35 mg calcium, 3 g fiber



MUSHROOM-FETA FLATBREAD

1. Prepare dough as directed through step 3.
2. Meanwhile, heat oven to 450 [degrees] F. Wrap 4 large garlic cloves in foil. Bake 25 minutes, until softened. Cool; remove peel and mash to form a paste.
3. Heat grill. Combine 3/4 teaspoon salt and 1/2 teaspoon pepper in cup. Cut 1 pound white mushrooms in half. Slice 1/2 pound portobello mushroom caps 1/2 inch thick. Arrange mushrooms in a grill basket. Brush both sides of mushrooms with 1/4 cup extra-virgin olive oil; sprinkle with salt and pepper mixture. Grill mushrooms over medium heat 10 minutes, turning until tender. Chop when cool.
4. Sprinkle a cookie sheet with cornmeal. Divide dough into 4 pieces. Shape 2 pieces into 10x6-inch ovals as directed. Combine 1 tablespoon each chopped fresh rosemary and thyme. Spread half the garlic paste and 1 1/2 teaspoons of the herbs on dough ovals; brush with 2 tablespoons oil. Divide half the chopped mushrooms over herbs, pressing gently into the dough. Bake 10 minutes until lightly browned. Transfer to cookie sheet; cover loosely and keep warm. Repeat with remaining dough, garlic paste, 1 1/2 teaspoons herbs, 2 tablespoons oil and mushrooms.
5. Divide 6 ounces crumbled feta cheese over tops of flatbreads; sprinkle with the remaining herbs. Makes 16 slices.

Per slice: 155 calories, 5.5 g total fat, 2.5 g saturated fat, 9 mg cholesterol, 376 mg sodium, 18 g carbohydrates, 5 g protein, 63 mg calcium, 2 g fiber

 

[dash]

Thank you for the recipe! I love CG flatbread!!!!

 

[ckret01]

Thank you so very much