Flatbread Recipe
sunchokes, leeks / feta / mozzarella / Gruyère, Spring pesto / balsamic
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Ingredients
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Flatbread Dough
Toppings
Method
Flatbread Dough Preparation
- 1
Activate the Yeast
In a small bowl, mix warm water with active dry yeast and let it sit for 5-10 minutes until frothy.
- 2
Combine Ingredients
In a large mixing bowl, combine all-purpose flour and salt. Add the activated yeast mixture and olive oil. Stir until a dough begins to form.
- 3
Knead the Dough
Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
Let the Dough Rise
Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Topping Preparation
- 5
Prepare the Vegetables
While the dough rises, thinly slice the sunchokes and leeks. Set aside.
- 6
Preheat the Oven
Preheat your oven to 475°F (245°C).
Flatbread Assembly
- 7
Roll Out the Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a rectangular shape about 1/4 inch thick.
- 8
Add Toppings
Transfer the rolled dough to a baking sheet lined with parchment paper. Spread a layer of spring pesto over the dough. Evenly distribute the sliced sunchokes, leeks, and sprinkle the feta, mozzarella, and Gruyère cheeses on top.
- 9
Bake the Flatbread
Bake in the preheated oven for about 15-20 minutes or until the edges are golden brown and the cheese is bubbly.
- 10
Finishing Touch
Remove from the oven and drizzle with balsamic reduction. Cut into slices and serve warm.