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'Franks and beans' flatbread appeals to young diners

My kids love “everything” bagels. But I knew smoked salmon, capers and red onions topping “everything but the bagel flatbread” would be a tougher sell.

So how to make the meal more kid-friendly? Simple. I made "everything but the bagel flatbread" for me and their dad. And I made “franks and beans flatbread” for them. The mixture of canned beans in a quick, homemade barbecue sauce was a cinch, enhanced by the cocktail wieners I already had on hand. I added what food writer Daniel Neman didn’t: some shredded cheddar cheese whose mere presence on any dish reassures my sons.

Try it out on your family when the same old pizza just doesn’t garner the enthusiasm it used to. The beans and sauce also would be delicious served on a baked potato or homemade cornbread, as well as the obvious hotdog or hamburger bun. Kid tested and approved!

Franks and Beans Flatbread

2 portions flatbread dough

1 (15.5-ounce) cannellini beans or great northern beans, undrained

1/4 cup ketchup

1 teaspoon mustard

1 teaspoon brown sugar

1/2 teaspoon Worcestershire sauce

2 hot dogs, sliced into small pieces

Salt and pepper, to taste

Preheat oven to 500 F and place pizza stones or baking sheets in the lower and upper thirds of the oven.

Roll out the flatbread doughs until thin. Place on pieces of parchment paper on top of upside-down baking sheets, prick several times with a fork and slide parchment onto hot pizza stones or baking sheets. Bake until golden brown, for 9 to 10 minutes. If dough puffs up while cooking, deflate by pricking more times with a fork.

Meanwhile, put the beans and their liquid in a small pot over medium-high heat. Add the ketchup, mustard, brown sugar, Worcestershire sauce and hot dog pieces; cook until heated through. Season to taste with the salt and pepper.

Use a slotted spoon to spread franks and beans mixture over flatbread, leaving behind some liquid in pot.

Makes 2 servings.

Tribune News Service photo