It was divine. Just like the real thing, minus the view of the mountains and table full of high school girl friends. Even better, I had a view of my fantastic blue striped kitchen curtain… forget the view,  I had a table full of my beloved boys:)

Parmesan Flatbread with Veggies and Goat Cheese


For the Flatbread:

1 1/4 cups warm water
4 1/2 Tablespoons dry yeast
2 Tablespoons honey
3 Tablespoons Olive Oil
1 Tablespoon kosher salt
1 teaspoon oregano
1 teaspoon dried garlic (or fresh, minced)
1/2 teaspoon red chile flakes
fresh ground pepper
2 cups white flour
2 cups wheat flour
1 cup grated parmesan
balsamic vinegar

Combine all but parmesan and vinegar in the bowl of a stand mixer and mix on medium for 10 minutes or until combined into a soft ball of dough. Take out and let rise in an oiled bowl 30 minutes. At this point, cut into 4 equal parts (and freeze 3, if you’re me:) roll into balls and let rest 10 minutes. Stretch dough out on a cookie sheet/pizza stone until 1/4″ thick and sprinkle with parmesan. Bake at 500 for 10 minutes. Take out and drizzle with vinegar.

For Veggies:

1 medium yellow onion, sliced into strips
1 red bell pepper, sliced into strips
1 medium orange bell pepper, sliced into strips
1 tablespoon butter
freshly ground salt

While flatbread cooks, toss all the veggies and butter over medium heat until coated. Add salt to taste (about 1/2 teaspoon). Let caramelize, tossing occasionally, until veggies are bite soft.

For Goat Cheese:

4-8 ounces of goat cheese

Slice flat bread into squares and serve with veggies and goat cheese. Dream of the mountains and enjoy a good conversation. Linger at the table, eating the last dollops of goat cheese straight, because the bread and veggies are gone. Go to bed happy.