SPONSORED STORY – BROUGHT TO YOU BY CASTELLO ALPS SELECTION
Feature the Castello Moments Alps Selection cheeses with these build-your-own three cheese flat breads from Kelsey Hilts.
By Kelsey Hilts
Back when I received the Castello Moments Alps Selection Cheeses {a sample box of Classic, Hirten and Weissbier} and tasted my first samples, I started daydreaming what I would create with them. Many ideas swirled through my mind as I packed up our old kitchen. Fast forward several weeks, lots of boxes, long hours packing, cleaning and painting, and many samples of the Castello cheeses (what seemed to be the only food in our fridge!) and it was time to make three cheese flat breads. 
I find it fitting that these cheesy flat breads were my first home-cooked meal because cheese is one of my family’s favorite comfort foods. I like each of the three cheeses for different reasons.
The Hirten reminds me of a sharp Parmesan and I have been finely grating it on salads and on the top of flat bread. Next on my list for the Hirten is a summer veggie risotto. The Classic cheese – now my 4-year-old son’s favorite cheese – reminds me of Manchego or a sharp white cheddar and is a delicious snacking cheese. The Weissbier is a little bit softer and has a Gouda consistency, but with the mildest flavor of the three samples. My favorite is the combo of the three cheeses melted altogether.
You can use the pizza crust, flat bread, or even naan bread of your choice. I used my Easy Pizza Crust because it’s so easy, and this time I didn’t want to fuss with the crust. Focusing on the toppings, I set my sight on fresh figs. I divided my dough to make three variations:
1) Three Cheese with Roasted Figs, Caramelized Onions and Arugula;
2) Three Cheese BBQ Chicken with Caramelized Onions and Arugula; and
3) Castello Classic Selection pizza pockets {requested by my son}.
I honestly can’t decide which one was my favorite. The savory sharpness and creaminess of the cheeses paired tastefully with the sweetness from the roasted figs and caramelized purple onions, and the peppery burst from the fresh arugula. The three cheese combo was also the perfect complement to the zingy BBQ chicken pizza.
Win a Castello Alps Selection cheese tasting for you and your friends – enter below!
PrintThree Cheese Flat Bread – Castello Alps Selection
- Total Time: 2 hours 40 mins
- Yield: 3 flatbreads (8–12 servings) 1x
Description
Feature the Castello Moments Alps Selection cheeses with build-your-own three cheese flat breads.
Ingredients
Easy Pizza Crust:
- 2 1/4 tsp active dry yeast
- 1 cup warm water
- 1 tsp sugar
- 1 tsp salt
- 3 tbsp olive oil (or as little as 1 tbsp)
- 3-3 1/2 cups bread flour (3 cups keeps the dough moist)
Three cheeses (for all variations):
- 4 oz Classic semi-hard cheese, grated
- 4 oz Weissbier-style cheese, grated
- 2 oz Hirten-style aged hard cheese, finely grated
Roasted Fig Flatbread:
- 1 purple onion, sliced into rings and caramelized
- 6-8 fresh figs, sliced
- 1 cup arugula, rinsed and patted dry
- Olive oil or honey, for drizzling (optional)
BBQ Chicken Flatbread:
- 1 cup cooked chicken, roughly chopped
- 1/3 cup barbecue sauce (your preferred style)
- 1 purple onion, sliced into rings and caramelized
- 1 cup arugula, rinsed and patted dry
- Olive oil or honey, for drizzling (optional)
Instructions
Easy Pizza Crust:
- Dissolve the yeast in the warm water and let rest for 5 minutes, until bubbling.
- Stir in the salt, sugar, and olive oil.
- Gradually add the flour until the dough is pliable and easy to work with.
- Knead for 5–10 minutes until smooth.
- Place the dough ball in a greased bowl and cover with plastic wrap. Let rise 1–2 hours until doubled in size and an indentation from your finger holds its shape.
- Punch down the dough and divide into three equal balls.
- Working with one ball at a time, pat into a disc and stretch outward. Use a rolling pin if needed to form an 8–12-inch round or oblong flatbread.
- Place on a floured pizza peel or directly on the baking pan.
Roasted Fig Flatbread:
- Preheat the oven (or barbecue with a pizza stone) to its highest setting, at least 500°F (260°C).
- Generously scatter the grated Classic and Weissbier-style cheeses over the dough. Arrange the sliced figs and caramelized onion rings over the cheese.
- Finely grate the aged hard cheese over the top.
- Drizzle the crust with olive oil if desired.
- Bake on a preheated pizza stone or perforated pan for 7–10 minutes, until the crust is browned and the cheese is bubbling.
- Remove from the oven, top with fresh arugula, and drizzle with honey if desired. Serve immediately.
BBQ Chicken Flatbread:
- Preheat the oven (or barbecue with a pizza stone) to its highest setting, at least 500°F (260°C).
- Generously scatter the grated Classic and Weissbier-style cheeses over the dough. Toss the chopped chicken with the barbecue sauce and spread evenly over the cheese. Arrange the caramelized onion rings on top.
- Finely grate the aged hard cheese over the top.
- Drizzle the crust with olive oil if desired.
- Bake on a preheated pizza stone or perforated pan for 7–10 minutes, until the crust is browned and the cheese is bubbling.
- Remove from the oven, top with fresh arugula, and drizzle with honey if desired. Serve immediately.
Notes
The dough divides into three portions — make all three variations at once, or freeze extra dough balls after the first rise. Leftover grilled or rotisserie chicken works perfectly for the BBQ variation. Caramelize the onion rings low and slow in a little butter for 20–25 minutes before topping.
- Prep Time: 2 hours
- Cook Time: 40 mins
- Category: Flat Bread
- Cuisine: American
This article is part of Castello Moments, a collaboration between Honest Cooking and Arla Foods USA.
