Enjoy Chef Sellers' snacks tonight at your own "Idol" screening! Who needs popcorn when you've got movie munchies like these?
Flatbread with Arugula
1 tbsp extra virgin olive oil
5 sprigs of thyme
2 garlic cloves, crushed
¼ tsp red pepper
2 tbsp extra virgin olive oil
1 tbsp lemon juice
Salt and pepper
2 cups baby arugula
11oz can of thin pizza crust
1 cup part-skim mozzarella, shredded
1.5 oz goat cheese
½ yellow onion, thinly sliced
5 white mushrooms, thinly sliced
Preheat oven and pizza stone to 500 degrees
1. In a small sauce pan over medium-low heat, combine the olive oil and next 3 ingredients, through the red pepper. Heat until fragrant, set aside.
2. Combine the next 2 tbsp of olive oil, lemon juice, salt, and pepper in a large bowl and whisk until combined. Add the arugula and toss until well-coated, set aside.
3. Lightly flour countertop and gently roll out the pizza crust. Fold in half and roll into a nice rectangle with a rolling pin (this helped the crust fit onto the stone better). Poke all over with a fork to prevent the crust from rising too much. Place on a lightly floured pizza peel and brush with the garlic and thyme oil. Top with the mozzarella, goat cheese, onions, and mushrooms. Using the pizza peel, place on the stone and bake until crust is golden-brown and cheese is melted. Remove flatbread from the oven and top with the arugula mixture.
**If you do not have a pizza stone, then use a lightly colored baking sheet. Dark-colored baking sheets conduct more heat, which can cause the crust to overcook.
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