*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
For those who complain about the quarter sheet pan, they aren't hard to find. They are 13 x 9. You probably have one and didn't know it. For those who complain about his sing-song voice, please use a different recipe site. I get enough rudeness and meanness on other web sites, and I'd rather not hear compliant about something so insignificant on a site that's meant to be helpful and fun. Finally, I gave this 4 stars and not 5 because of the cheese selection. The author is lucky to have such a variety available in his area, and I will look for it. But it's best to offer a more readily available substitute.
Ths recipe had me at arugula as I love the cheese, crust & arugula combo. I am not a good dough person, so I followed the recipe as written to the T. The video was helpful. I do not have access to a mixer, so my dough was done by hand. Also, I am somewhere with limited cheese stocks, so I used fresh mozarella. That being said, this came together very easily and worth the minor work. Nice flavor and a nice Saturday night repast with a glass of red.
In the future, the thinner the dough, the better. Patience and perhaps a warmer time of year, as the dough is more elastic with warmth. I am already planning for different flavor combos in future uses of this recipe. But, overall it is a good base recipe. If you do not have a half sheet, a small cookie sheet should work.
Made this recipe today. Amazing! So good! I found the suggested cheese at Whole Foods (brand was BelGioioso) so if you have one in your area check it out. I also Googled crescenza-stracchino cheese and found a couple of substitutions if you can't find the suggested recipe cheese. The cheeses are Taleggio and Teleme. Flatbread came out looking just like the picture blistered and crisp and was delicious with the added arugula. My only addition to the recipe was to add 1 teaspoon Italian herbs to the flour before mixing which added nice flavor. I will definitely make this flatbread again.
This was a terrific recipe! I'm not very good working with dough, yet I found this to be a very forgiving dough (stretches easily & easy to work with). I used the cheese I had on hand (ricotta & fresh mozz) but will try again with something tastier. I used a cookie sheet & needed to use all the dough to cover it. Hubby and I ate it with the arugula and thought it was delicious. My daughter ate it plain, loved it, and even rewarmed the leftovers for breakfast. I love Chef John - his recipes are straightforward & videos very amusing. More than once I've laughed out loud at his jokes :) don't listen to the haters.