Flatbread Recipe

Make dough

In a medium bowl combine warm water (about 105–110°F / 40–43°C) and instant yeast; stir and let sit 2–3 minutes until slightly foamy. Add flour, salt and 2 tablespoons olive oil. Mix with a wooden spoon or your hand until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. If dough is sticky, sprinkle up to 2 tablespoons more flour.

Shape into a ball, lightly oil the bowl, place dough back in, cover with plastic wrap or a damp towel and let rise in a warm place for 45–60 minutes until doubled.

Punch dough down, divide into two equal pieces for two thin flatbreads (or keep whole for one large). Let rest 10 minutes covered.

Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet on the middle rack; allow it to heat at least 20 minutes. If using a grill, preheat to medium-high and oil the grates.

On a lightly floured surface, roll each dough piece into a thin oval or round about 10–12 inches long and 1/8–1/4 inch thick. Transfer to a piece of parchment for easy transfer to the stone.

Brush the rolled dough lightly with 1/2 tablespoon olive oil and sprinkle each with a pinch of salt and pepper.

Evenly distribute grated gruyère over the surface of each flatbread, leaving a 1/4-inch edge.

Tear or arrange the Nopa ham slices over the cheese in an even layer. Scatter sliced scallions over top.

Slide the parchment with flatbread onto the preheated pizza stone or baking sheet. Bake 8–10 minutes until the crust is golden and cheese is bubbling and lightly browned. Rotate halfway for even browning. If baking two at once, check both as thinner ones will cook faster.

Remove from oven and let rest 2 minutes before finishing.

While the dough is rising or baking, prepare the salsa verde. Roughly chop carrot tops and parsley; add to a small food processor or blender with mint (if using), capers, garlic clove, and the segmented Cara Cara orange pieces (reserve 1–2 teaspoons of juice if any releases).

Pulse briefly to combine, then pour in red wine vinegar and while pulsing slowly add 3 tablespoons olive oil to emulsify into a coarse sauce. You want a loose but textured salsa — not a smooth puree. Scrape down sides as needed.

Taste and season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and optionally 1/2 teaspoon lemon or Cara Cara juice to brighten. Add red pepper flakes if you want heat. Adjust oil or vinegar to reach a balanced, slightly bright finish.

Transfer salsa to a bowl and set aside at room temperature.

When flatbreads have rested 2 minutes out of the oven, spoon 2–3 tablespoons of the Cara Cara & carrot-top salsa verde over each flatbread, distributing evenly but leaving the edge crisp. The warm cheese will meld slightly with the salsa.

Garnish additional scallion slices if desired and finish with a light drizzle (about 1 tsp) of extra-virgin olive oil and a final crack of black pepper.

Slice each flatbread into 6–8 pieces and serve immediately.