Seattle, we used your love of coffee to come up with a “pizza” recipe that is truly buzz worthy. We take our flatbread and bake it up crisp, then make a chocolate flatbread brittle using finely ground espresso and hazelnuts from the Pacific Northwest. A grown-up treat that will get you on your feet, for sure!
Need a little afternoon wake up? Then do as Seattle does, and have some joe. Our Seattle-inspired flatbread brittle uses chocolate, espresso, and hazelnuts for a one, two, three punch that will get you going for the rest of the day. The recipe (and other sweet flatbread treats) is here:
Seattle Chocolate Flatbread Brittle with Espresso & Hazelnuts
- 1 Flatout Thin Crust Artisan Pizza
- 3/4 cup chocolate chips, semisweet or dark
- 1 teaspoon coconut oil
- 1/3 cup hazelnuts, chopped
- 1 tablespoon coarsely ground espresso beans
Preheat oven to 375°F. Place flatbread on a baking sheet and cook for 5 minutes until crisp. Remove from oven and let cool.
In a microwave safe bowl, heat chocolate chips in the microwave, in 30 second increments, until melted. Using a dry rubber spatula, stir in coconut oil, and stir until blended.
Spread chocolate on the flatbread, as close to the sides as you can get, then scatter hazelnuts and ground coffee over flatbread. Gently press beans and nuts into chocolate. Let cool then break into pieces.
Suggested Flatout: Thin Pizza Crust - Rustic White