Whatever’s in the ‘Fridge Flatbread
We love flatbreads and pizza for weekend lunches. Sometimes we have a plan and sometimes we just root around in the refrigerator and see what we have. You might like trying your own version with whatever you have in your ‘fridge. Flatbreads seem to taste great with a wide variety of wines, we usually just use whatever we have open. Today we had a Vouvray and a Washington State Rhone Blend. Both worked just fine.
Kerloo Cellars Majestic 2011 ($27)
The red wine was from Kerloo Cellars in Walla Walla, Washington. It’s a southern Rhone blend of Grenache, Syrah, Mourvèdre very similar to Côtes du Rhône wines from France. This one was clearly from Washington and not France, but it was very nicely done. No overt oakiness and it was not super ripe; a lovely wine at the table. I hope we get to visit on our upcoming trip to Walla Walla.
Marc Brédif Vouvray ($15)
Vouvray is made from the Chenin Blanc grape. Some are very dry and some seem have a bit of sweetness. However, they always seem to have great acidity and are very refreshing. This one seemed a tiny bit sweet to me, but it had such a lively acidity (almost tart) the sweetness was welcome.
The flatbread shown here has prosciutto, sautéed onions, leeks, mushrooms, red peppers, mozzarella and goat cheese. I decided to try some fresh dill on top after the flatbread came out of the oven. Unusual, but it was very nice!
The key is to have dough around. We’re big fans of Artisan Pizza and Flatbread in Five Minutes a Day. The book covers their unique method of making dough and keeping it in the fridge for up to 2 weeks. There are a wide variety of dough recipes in the book along with some really wonderful recipe suggestions for killer flatbreads.