Vegetable Flat Bread with Infused Water

tracy2014 Season

traditions-logo-markChef Justin Addison, Chef Sean Gonzalez
Jake Wechsler, Colonial Williamsburg Culinary Apprentice
Zack Whitlock, Extern-Culinary Institute of America

The Menu

Vegetable Flat Bread
Grilled Spring Onion, Pickled Radish & Kohlrabi, Goats ‘R’ Us
Goat Cheese, Williamsburg Way Garden Herb Aioli, Amy’s
Garden Greens
Infused Water

Vegetable Flatbread

Yield: 6 each


  • Pizza Dough
  • 24oz pizza dough (use your favorite pizza dough recipe or can buy frozen at store)
  • Flour, for rolling dough
  • Olive oil, for brushing
  • Salt and pepper, to taste
  • 1 cup red onion, sliced and grilled
  • ½ cup local herb goat cheese, crumbled
  • ½ cup pickled vegetables
  • ½ cup greens, cleaned
  • 1 ½ oz fresh herb aioli
  • Salt and pepper, to taste


  1. Cut pizza dough into 4oz portions. Roll into small balls and let rest for about 30 min. After resting, flour a work area; with a rolling pin roll out your dough being sure not to let the dough stick to work surface. After your dough is evenly rolled out, brush with olive oil and season with salt and pepper. Place on grill and give it grill marks on both sides. This process will be very fast, be sure not to burn. After all of your dough is grill marked set aside to cool.
  2. Preheat oven to 350 degrees F.
  3. To Assemble Flat Bread: Spread local goat cheese on to grilled flat bread, sprinkle grilled onions and pickled vegetables evenly. Place in oven for about 3 min,  just to heat the ingredients.
  4. When flatbreads are heated through remove from oven. Garnish with fresh greens and herb aioli and cut how you like.

Pickled Radish & Kohlrabi

Yield: 8 servings


For brine:

  • 1 cup very hot tap water
  • 1/2 cup rice-wine vinegar
  • 6 tbsp sugar
  • 2 1/4 tsp kosher salt
  • (Optional: 1 tsp coriander seeds)
  1. Combine all ingredients

For Veggies:

  • 4 ea small radishes, sliced thin
  • 1 ea Kohlrabi bulb, shaved thin
  1.  Pour pickling liquid over the sliced veggies. Cover and refrigerate for four days before use.

Grilled Onions


  • 1 ea red onion, sliced ¼ inch thick
  • Oil, as needed
  • Salt & Pepper, to taste


  1. Toss the onions in oil, season with salt and pepper and place on the grill. Grill until

Herb Aioli

Yield: 1 cup


  • 2 or 3 fresh garlic cloves, peeled and chopped.
  • Large pinch coarse sea or kosher salt
  • 1 egg yolk*, at room temperature
  • 1/2 lemon, juiced
  • 1 cup extra-virgin olive oil
  • Freshly ground black pepper
  • Small bunch of Parsley, Thyme, Tarragon, & Rosemary, Chopped very finely


  1. Place garlic and salt in a food processor fitted with a metal blade, or in a blender. Pulse for 2 seconds.
  2. Add the egg yolk and lemon juice, and pulse on and off until blended. Turn on and begin adding the olive oil in a thin stream. If it becomes too thick, thin it out with some room temperature water and continue adding oil until you’ve used it all. Finish with pepper and (if necessary) a bit more salt & herbs.

Cucumber-Cilantro Water

Yield: 2 qt


  • 2qts Chilled Water
  • 12 ea Thin Sliced Cucumber
  • 5-6 ea Cilantro Sprigs


Place the cucumber and cilantro in a 2 quart container with a lid. Refrigerate for 2-4 hours before drinking.

Strawberry-Tarragon Water

Yield: 2 qt


  • 2 qts Chilled Water
  • 6 ea Strawberries, Halved
  • 6 ea Tarragon Sprigs


Place the strawberries and tarragon in a 2 quart container with a lid. Refrigerate for 2-4 hours before drinking.

Print pagePDF pageEmail page