Mirage Recipe
Prep: 45 min (+ 3.5 hours resting time)
Cook: 20 min
Serves: 1 flatbread
Topped with the vibrant flavours of seasonal vegetables and herbs this Garden-Fresh flatbread is the ultimate ode to summer. This recipe is a celebration of simple, wholesome ingredients, bringing together a crisp, golden flatbread base with the freshness and colour of a garden’s best offerings. Whether you’re harvesting produce from your own backyard or picking up fresh vegetables from the farmers’ market, this flatbread is the most delicious way to showcase them.
Perfect for a casual lunch, light dinner, or easy appetizer, this flatbread is just as enjoyable shared with family and friends as it is savoured on a quiet evening at home. Serve it warm from the oven alongside a fresh salad or a bowl of soup for a comforting meal. Simple, colourful, and full of flavour, this Garden-Fresh Flatbread is a recipe you’ll return to again and again.
For more savoury baking inspiration, visit @mirage_margarine on Instagram.
Ingredients
Flatbread Dough
1/3 cup
Mirage Margarine, melted
4 1/4 cup
all-purpose flour
1 3/4 cup
milk, cold
2 tsp
dry active yeast
1 tbsp
honey
1 tbsp
salt
for dusting
cornmeal
Flatbread Toppings
1/3 cup
Mirage Margarine, melted
1
clove garlic, minced
to taste
salt and pepper
3-4
sprigs of thyme
2
Roma tomatoes, sliced
1/2
zucchini, thinly sliced
1/4
red onion, thinly sliced
1/2 cup
black olives, pitted
as desired
fresh grated Parmesan
Directions
Flatbread Dough
In a large mixing bowl, combine the flour, milk, melted Mirage Margarine, yeast, honey, and salt. Using a large wooden spoon, combine the mixture begins to come together.
Turn the dough out on to a floured surface and knead together into a ball.
Place the dough into a bowl that is greased with extra Mirage Margarine. Cover with plastic wrap and rest in a warm place for 30 minutes.
Turn the dough out onto the counter and knead for 2 minutes.
Place the dough back into the bowl and cover for another 30 minutes.
Repeat the kneading and resting steps steps 3 more times, for a total of 4 kneading sessions.
Once fully kneaded, place the dough back into the greased bowl and cover, let rest for at least one hour, ideally overnight (keep in fridge if resting for more than 4 hours, let chilled dough come to room temperature before the next step).
Flatbread Toppings
Lightly grease a baking sheet with extra Mirage Margarine, then dust it with cornmeal, this will help keep the crust from sticking when baking.
Roll the rested dough out into a rectangle, approximately the size of the baking sheet. Place it on the corn meal and let it rest, covered with plastic for 30 minutes.
Preheat oven to 425°F.
In a small bowl, combine the ⅓ cup melted Mirage Margarine with the minced garlic, salt, pepper, and thyme.
Uncover the dough and, using a pastry brush, lightly coat the top and sides of the dough with some of the garlic margarine. Press down as you’re brushing to deflate the dough.
Place the chopped vegetables into a bowl and gently toss with the some of the remaining garlic margarine, until lightly coated.
Evenly distribute the vegetables across the top of the dough, trying to cover as much of the surface as possible.
Place the baking sheet into the oven and bake for 20 minutes, or until the crust is golden brown on the edges and the bottom. You can lift up an edge with a fork to see how the bottom is coming along.
Remove from the oven and transfer to wire racks to cool slightly.
Just before serving, top with freshly grated parmesan.
