Sticky, golden sautéed plums steal the show in this rustic flatbread recipe that is sure to impress.
3 tbsp olive oil, divided
1 large red onion, thinly sliced
1 tbsp organic unsalted butter
3 plums, pitted and sliced 1/8 inch thick
1 1/2 cups white whole-wheat flour, plus additional for rolling
1/2 cup oat flour
1 tsp baking powder
1/2 tsp sea salt
4 oz fresh mozzarella cheese, thinly sliced
1 cup packed baby arugula
Preheat oven to 450°F. In a large, heavy skillet on medium, heat 1 tbsp oil. Add onion and cook, stirring occasionally, until onions are very soft and lightly browned, about 20 minutes. to a small bowl and set aside.
In the same skillet on medium-high, working in two batches, heat half of butter. Add half of plums in a single layer and cook without stirring, until soft and golden brown, about 2 minutes per side. Transfer to a medium bowl and repeat with remaining half of butter and half of plums; set aside.
In a large bowl, whisk together flours, baking powder and salt. Add ¾ cup water and remaining 2 tbsp oil and stir until just moistened. Sprinkle flour on a work surface. Transfer dough to surface and knead into a ball. Press dough into a thick disk, sprinkle with flour and roll out into a large oval, approximately 1/8 inch thick. Slide dough onto a large baking sheet. Bake in center of oven until dough is set and just beginning to brown, 12 minutes, rotating baking sheet back to front about halfway through. (TIP: You could also roll dough on a piece of parchment and use it to slide dough onto baking sheet.)
Remove baking sheet from oven and top with caramelized onions, plums and cheese. Return to oven and bake until dough is light golden brown and cheese is melted, 5 to 7 minutes. Remove from oven and top with arugula.
Onions are full of phytonutrients that reduce inflammation and can help prevent cancer and heart disease. Add healthy fats to your stuffing with protein-rich pecans and vitamin E–packed sunflower seeds. Season your stuffing while loading up on antioxidants with fresh tarragon, a peppery herb that contains potassium, iron, calcium and vitamin A, and with fresh parsley, an incredibly rich source of vitamins A, C and K.
There are so many things you can do with a good pizza crust. I have to admit that there is this amazing little Italian deli a few miles from my house that sells pizza dough, and I sometimes stop in on the way home and buy a bag or two to make dinner. But it is easy to make your own crust, too. The fun part of pizza making is getting creative with toppings, using whatever we have in the house. We have been putting hummus on our pizza crust for quite some time. On top of the hummus, you can put any greens you have. Sometimes I use watercress or baby spinach for the kids because they are milder, though I love to use fresh spring baby arugula. The sautéed mushrooms add a great texture and pop of flavor.