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Flatbread Topped with Mint, Feta, and Lamb

Drawing on mint's eastern Mediterranean roots, this appetizer softens the sharpness of mint, lamb, and feta with gently cooked leeks and scallions. The flavors meld nicely on a superbly thin, crisp crust.

Source: Martha Stewart Living, May 2008
Servings Yield

Ingredients

For the Flatbreads

For the Topping

Directions

Cook's Notes

If you don't have a peel to transfer the flatbreads to the pizza stone, use an inverted rimmed baking sheet.

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Reviews

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41
  • Hebner
    18 MAY, 2011
    I loved the taste of this leek and lamb app. I needed to press the dough thinner b/c it wouldn't cook in the middle. I compensated by over cooking it causing the meat to dry out some. Next time I plan to cook the dough a bit first then add toppings and put it back into the oven.
    Reply
  • Fatouch
    12 JUN, 2008
    DELICIOUS - EASY TO PREPARE - USED FLATBREAD READY MADE (TRADER JOE'S) - I OFFERED AS APPETIZER SO I OMITTED THE MEAT AND LEAK - GOT LOTS OF RAVES -
    Reply
  • amisbell
    5 MAY, 2008
    Great recipe! I used goat cheese instead of feta and it was so savory!
    Reply
  • turtledream
    2 MAY, 2008
    I made this last night and loved it! However, I modified the recipe a bit by seasoning the leek and scallions more with sea salt, fresh ground pepper and fresh chopped garlic. Additionally, I seasoned the lamb as well with salt and garlic. I reduced the oven temperature to 400F rather than 500F, however, it may depend on your oven.
    Reply
  • xina
    24 APR, 2008
    Tried this last night at my pizza-making mom's with disappointing results. The 500F was too hot; the edges burned before the center was baked. The lamb needed something, so I added 2 cloves of garlic during browning. The leek mixture was also bland, so I increased the parsley and mint to 1 cup each. The indicated amounts of lamb and feta don't produce the photographed result. I doubled each and still fell short. Finally, drizzle more oil on top before baking or the lamb and feta dry out.
    Reply
  • Alain
    19 APR, 2008
    Best to freeze after baking -- without topping. Next best is to let it partially rise, and put it in an oiled ziplock in a flat shape. Worst is to freeze it in a ball...the outside will thaw
    Reply
  • MissRed
    18 APR, 2008
    Can this dough be frozen?
    Reply

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