John Myers
Colorful Summer Vegetables on Wheat-cheese Flatbreads with Mozzarella Strips
The perfect colorful summer vegetables on wheat-cheese flatbreads with mozzarella strips recipe with a picture and simple step-by-step instructions.
- 150 g Flour
- 70 g Grated Parmesan cheese
- 150 ml Water
- Salt, pepper, paprika
- 0,5 packet Baking powder
- 3 tbsp Clarified butter for frying
- 4 Pc. Paprika, red yellow and green cut into strips
- 1 Pc. Zucchini, cut into crescents
- 4 Pc. Plum tomatoes, cut into strips without a grain part)
- 1 tbsp Olive oil
- 50 g Parsley, smooth, chopped
- Salt, pepper, paprika
- 1 pinch Sugar
- 10 Stripes Mozzarella
- 100 ml Mild salsa sauce
- Use the flour, water, baking powder, cheese and spices to make a fairly runny batter (a little thinner than pancakes). Put the clarified butter in a shallow pan. Process the vegetables as indicated above. Bake thin flatbreads from the dough. They should look crispy brown and degrease on crepe. In the meantime, put the olive oil in a vegetable pan and heat it up. Steam the vegetables for about 6 – 8 minutes and then season with the spices and sugar. Finally, just before serving, add the chopped parsley. Place flat cakes on a flat plate, drizzle with tomato salsa (approx. 1 teaspoon) and then place the vegetables in the middle. Place the mozzarella strips on top and serve immediately.
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