CSA season is over....BUT STILL COOKING!

Okay...I never really planned for this blog to be ONLY about our CSA basket and cooking with it.  I wanted it to be about all the adventures my family and I have with out weekly meals.  We are constantly trying to eat meals that are a little more interesting and a little healthier.  Last night, we tried a recipe that Wendi supplied me from her "REAL SIMPLE" magazine.  It was for a pizza-like flatbread.   Very simple, but incredibly delicious.  WE LOVED IT.  Here is the recipe.

ROASTED RED PEPPER AND FETA FLATBREADS

dough
approx. 1 1/2 cup warm water
1 packet yeast
1 tsp. sugar
1 1/2 cups AP flour
1 tsp. kosher salt
1 TB olive oil

Topping
1/2 lb. ground turkey
1 tsp. dried oregano
1 clove garlic
1 cup roasted red peppers
1 cup feta cheese
1/4 cup minced fresh parsley
Salt  and Pepper

    Much like my earlier pizza recipe you make the dough by dissolving the sugar in the warm water and then stirring in the yeast.  While that begins to foam.  Mix together the salt, flour and olive oil.  Once yeast appears active add slowly while mixing into the flour until a dough ball forms.  ONce it all comes together, continue to mix (knead) for about 5 minutes until smooth.  Place in a bowl with a bit of olive oil and cover.  Let rise in a warm place for about an hour. 
    If you have fresh peppers, roast them in your broiler or on a grill until charred all around.  Then place them in a zip top bag or bowl with a lid and seal.  Let cool.  This makes removing the skin and seeds a LOT easier.  I then cut the red pepers into about 1" x 1/4" strips. 
   In a saute pan, brown the ground turkey.  Season it with salt and pepper and cook it until no longer pink.  Add the oregano and set aside to cool. 
   Now add to the top of the dough the peppers, ground turkey mixture and feta cheese.  I made a mistake and bought feta with mediterranean herbs, but it was a "happy accident" as it turned out to be perfect.  Either type of feta will work fine.  Bake in a 425 degree oven until brown.  Remove from oven and sprinkly on the chopped parsley.  Cut and enjoy!
   Once dough has risen.  Oil a sheet pan flatten dough on it.  Press it thin to cover all the sheet tray.  I like to add a bit more oil to the top of the dough and let it rise again for about 15 minutes. 

     I am usually not much of a person for following a recipe, but this was really delicious.  Light, but extremely flavorful.  We thought about how it might be with some black olives, or capers, but I think they would have been overkill.  They just wouldn't be needed.  I guess sometimes simpler really is better.  We will definitely be having this one again!