1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon yeast
1 1/2 teaspoons olive oil
1 bunch fresh Italian parsley
1 cup olive oil
3 tablespoons white vinegar
1 teaspoon black pepper
2 large cloves garlic
2 pounds boneless chicken breasts and thighs
1 bunch fresh basil
1/4 cup plus 2 tablespoons olive oil
1 large clove garlic
Juice of 1/2 lemon
1 egg yolk
1/2 cup canola oil
About 1 tablespoon vinegar
1/2 cup olive oil
3 fresh local peaches
Six 1/4-inch-thick slices Brie cheese
1 1/2 cups baby spinach or arugula
Grated Parmesan, for sprinkling, optional
In winter, or if fresh peaches are unavailable, use peach preserves. You might prefer to make a larger quantity of the flatbread and freeze extra for later. To store the flatbread, use plastic wrap and place 2 per sheet, leaving a space between the dough pieces. Transfer the wrapped dough to a plastic container to freeze for long-term storage.
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