Castello Moments Alps Selection Three Cheese Flat Bread
Thu, Jul 18, 2013
Appetizers, Breads, Chicken & Turkey, Honest Cooking, Itsy Bitsy Foodies Events, Itsy Bitsy Foodies Sightings, Main Dishes, Photograzing, Search by Course, Side Dishes, Vegetarian, Yeast Breads
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It feels good to be back — to the kitchen, to itsy bitsy foodies, to blogging. I hadn’t realized I’ve spent almost a month away. Moving is such a long, stressful project. We still have a long way to being settled, but for me, even amidst boxes, with the kitchen unpacked and the first meal made, it has already become home.
Back when I received the Castello Moments Alps Selection Cheeses {a sample box of Classic, Hirten and Weissbier} and tasted my first samples, I started daydreaming what I would create with them. Many ideas swirled through my mind as I packed up our old kitchen. Fast forward several weeks, lots of boxes, long hours packing, cleaning and painting, and many samples of the Castello cheeses (what seemed to be the only food in our fridge!) and it was time to make three cheese flat breads.
I find it fitting that these cheesy flat breads were my first home-cooked meal because cheese is one of my family’s favorite comfort foods. I like each of the three cheeses for different reasons. The Hirten reminds me of a sharp Parmesan and I have been finely grating it on salads and on the top of flat bread. Next on my list for the Hirten is a summer veggie risotto. The Classic cheese – now my 4-year-old son’s favorite cheese – reminds me of Manchego or a sharp white cheddar and is a delicious snacking cheese. The Weissbier is a little bit softer and has a Gouda consistency, but with the mildest flavor of the three samples. My favorite is the combo of the three cheeses melted altogether.
You can use the pizza crust, flat bread, or even naan bread of your choice. I used my Easy Pizza Crust because it’s so easy, and this time I didn’t want to fuss with the crust. Focusing on the toppings, I set my sight on fresh figs. I divided my dough to make three variations: 1) Three Cheese with Roasted Figs, Caramelized Onions and Arugula; 2) Three Cheese BBQ Chicken with Caramelized Onions and Arugula; and 3) Castello Classic Selection pizza pockets {requested by my son}. I honestly can’t decide which one was my favorite. The savory sharpness and creaminess of the cheeses paired tastefully with the sweetness from the roasted figs and caramelized purple onions, and the peppery burst from the fresh arugula. The three cheese combo was also the perfect complement to the zingy BBQ chicken pizza.
*Needing an afternoon snack or a party appetizer: it’s as if the three Castello Alps Selection cheeses are meant to be paired with fig slices and caramelized onions. {Or, if you’re like me and can’t resist sampling the ingredients, you can snack on them as the dough rises and the pizzas cook.}
- 2¼ tsp active dry yeast
- 1 cup warm water
- 1 tsp sugar
- 1 tsp salt
- 3 Tbsp olive oil (I use 1 Tbsp)
- 3 – 3½ cups bread flour (I use 3 cups so that the dough stays moist.)
- Castello Classic, grated
- Castello Weissbier, grated
- Castello Hirten, finely grated like Parmesan
- 1 purple onion, sliced in rings
- Figs, sliced
- Arugula, rinsed and patted dry
- Olive oil or honey, optional
- Chopped chicken, chopped (*I used left-over Buffalo Chicken strips)
- Mix of your favorite BBQ Sauces
- A few dashes of balsamic vinegar
- A few drops of hot sauce
- 1 purple onion, sliced in rings
- Arugula, rinsed and patted dry
- Olive oil or honey, optional
- Dissolve the yeast in the water and let it rest for five minutes.
- Once the yeast mixture is bubbling, add the salt, sugar, oil and mix together.
- Gradually add the flour until the dough is pliable and easy to work with.
- Knead for 5-10 minutes.
- Place the dough ball in a greased container and cover with plastic wrap.
- Let the dough rise for 1-2 hours until double in size and the indent from your finger remains.
- Punch down the dough and divide into three balls.
- Working with one ball at a time, pat into a disc and begin stretching out.
- If necessary, use a rolling pin to roll the dough into an 8-12-inch round pizza crust or an oblong flat bread.
- Place the crust on a wooden pizza wheel or directly on the baking pan.
- Generously sprinkle the dough with both the Classic and Weissbier cheeses. Arrange sliced figs and caramelized onion rings over the cheese.
- Finely grate the Hirten cheese over the top of the pizza.
- Drizzle the crust with olive oil if desired.
- Bake the pizza on a pre-heated pizza stone in the BBQ or in the oven at the highest heat. If you don’t have a pizza stone, you can use a cooking pan with holes.
- Cook the pizza until the crust is browned, roughly 7-10 minutes.
- Remove the flat bread from the oven and top with arugula.
- Drizzle the crust with honey if desired.
- Generously sprinkle the dough with both the Classic and Weissbier cheeses. Arrange BBQ chicken and caramelized onion rings over the cheese.
- Finely grate the Hirten cheese over the top of the pizza.
- Drizzle the crust with olive oil if desired.
- Bake the pizza on a pre-heated pizza stone in the BBQ or in the oven at the highest heat. If you don’t have a pizza stone, you can use a cooking pan with holes.
- Cook the pizza until the crust is browned, roughly 7-10 minutes.
- Remove the flat bread from the oven and top with arugula.
- Drizzle the crust with honey if desired.
Win a Private Cheese Tasting in your own home – enter by clicking on the banner below. Castello Moments and this post is a collaboration between the blogger and Arla Foods USA.
Tags: arugula, caramelized onions, Castello Alps Selection Cheeses, Castello Moments, flat bread, fresh figs, pizza, roasted figs, sponsored post, three cheese flat bread, three cheese pizza
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