Savory Persimmon Flatbread

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Savory Persimmon Flatbread Recipe

A simply delightful combination of flavors. Flatbread is so easy to make, and is the perfect canvas for some truly beautiful creations. I hope you

enjoy the colors and flavors of this recipe, and I hope it inspires you to try your own unique blends of fresh produce.

1 recipe of olive oil pizza crust – or flatbread. Recipes on this website. 1/2 cup olive oil, separated
1/4 teaspoon garlic powder
1/4 teaspoon sea salt (more for finishing touches)

a few sprinkles of black pepper
2 ripe persimmons, sliced into rounds
two small red onions, or one medium red onion, sliced into rounds about 1/4 block of feta cheese
fresh rosemary leaves (about 4 branches)
fresh oregano leaves (about 1 tablespoon)
about 1 tablespoon honey

Preheat your oven to 425 degrees, F. Roll out one flatbread portion of your dough. If you are using my “by hand” dough recipe, use 1/2 of the recipe.

If you’re using my “stand mixer” recipe, use 1/4 of the recipe – so you have a portion of dough a little larger than your fist.

Lightly flour your surface and roll the dough out. Use the stretching method I outline in the video lesson to get the dough flat and mostly rectangular. Drizzle olive oil in a 1/2 sheet pan and smooth it around with a pastry brush or your hand. Place the dough rectangle on the pan and turn over so you have olive oil on each side of the dough.

Top the dough with 1/4 tsp garlic powder and 1/4 tsp salt. Top with rounds of persimmon and crumbled feta cheese. Top with onion circles. Drizzle with additional olive oil, and about half of the rosemary leaves. Salt and pepper.

Bake in a hot, 425 degree oven for 12-15 minutes or until browned and hot. Sprinkle additional rosemary leaves and fresh oregano leaves. Drizzle with honey. Slice and enjoy!

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