Meatless Monday with Grilled Flatbread and Shaved fennel Salad

Hello and thank you for stopping by on another Meatless Monday.  Miratel Solutions took the Meatless Monday pledge as part of our CSR business initiatives in support of reducing meat consumption by 15% to improve personal health and the health of the planet. You can learn more about the positive impact of giving up meat just one day per week at meatlessmonday.com.

Today we are (once again) making a gilled dinner and (once again) we have added a raw component that combine for a healthy, balanced meal. Our flatbread recipe is a slight different take on the original in that it is grilled with toppings. This recipe comes by way of Longo’s magazine with some of our own input. Along with our grilled flatbread, we have a shaved fennel salad courtesy of simplyrecipes.com that will be a perfect, fresh accompaniment to the flatbread.

Meatless Monday Grilled flatbread image courtesy of longos.com (click to enlarge photo)

Grilled Flatbread Ingredients
1 store bought pizza dough (or homemade if you prefer)
1/4 cup (50 mL) Grapeseed Grilling Oil

Wild mushroom topping:
Caramelized onions combined with sliced fresh mushrooms, salt, pepper and goat cheese

Bruschetta topping:
Seed and chop fresh tomatoes combined with salt, pepper, roughly chopped basil and Parmigiano Reggiano cheese.

Directions

1. On a lightly floured surface, roll out pizza dough into a free form flatbread about 12 x 10 inch (30 x 25 cm) large.
2. Brush top of dough lightly with half of the grilling oil.
3. Place the pizza dough oiled-side down directly onto greased grill over medium-high heat. Cover and grill for about 5 minutes or until lightly golden brown.
4. Using a rimless baking sheet, or if you don’t have a rimless baking sheet, turn a regular one upside down and slide the sheet under the flatbread to remove it from the grill. Flip the flatbread over and brush with remaining oil.
5. Divide desired toppings evenly over the grilled side placing cheese on top.
6. Return flatbread to the grill, cover and grill for about 5 minutes or until bottom is golden brown, toppings are heated through and cheese has melted.
7. Remove from heat and cut into pieces.

Shaved Fennel Salad Recipe Ingredients
1 fennel bulb, shaved paper thin with a mandoline or meat slicer
2 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1/8 teaspoon of chopped fresh thyme leaves
1 Tbsp chopped flat-leafed parsley
2 Tbsp shaved Parmesan cheese

Directions
Place all ingredients in a bowl and mix until well combined.

The grilled flatbread dish will yield six servings and the recipe for shaved fennel salad will make two to three portions. The flatbread will work with a host of toppings so feel free to experiment with your favourites. If you are making this for a group, you can create a toppings bar and have them create their own flatbread. The shaved fennel salad is a nice, light (and raw) addition to any dinner but if the taste is not to your liking, an arugula salad with olive oil and lemon dressing will work just as well.

We encourage you to visit meatlessmonday.com and join us in taking the Meatless Monday pledge today. Spread the word at home and at work to promote CSR business initiatives and make your green call centre, office, factory, shop or salon even greener.

Enjoy!

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