*Yield: 2 Flatbreads
Ingredients For the Flatbread Dough:
2 1/4 Cups All-purpose Flour
1 Cup Warm Water
1 Tsp Sea Salt
1 Tsp Instant Dry Active Yeast
2 Tbsp Olive Oil
Ingredients For the Filling:
1 Large Red Onion, caramelized and pureed
4 Large Shallots, caramelized and pureed
2 Cups of Chive Flowers, washed and trimmed
1 Bunch Scallions, thinly sliced on the diagonal
Extra Virgin Olive Oil
Sea Salt & Freshly Ground Black Pepper, to taste
Flatbread Dough Recipe:
Using a stand mixer, in a large bowl, combine flour, salt, and yeast with dough hook attachment on low speed. Slowly incorporate water and then add olive oil all at once. Bring to medium speed and mix for 6–8 minutes until dough is smooth and elastic. Remove dough from mixer and place on a clean work surface. Roll into a ball and place into a pre-oiled mixing bowl. Cover with plastic and leave at room temperature until doubled in size. Once dough has doubled in size, uncover and remove from bowl. Place on work surface and punch down to remove the air from the dough. Divide into 2 equal pieces and roll each piece into a ball. Let the dough rest for 15 minutes and roll it out to desired shape 1/4” thick, using flour if needed.
Helpful tip: Pizza dough can also be purchased in the refrigerator section of most local markets!
Filling + Baking Instructions:
Combine the caramelized onion and shallot purees and spread in a thick layer over prepared dough. Place on pizza stone pre-heated in a 450-degree F convection oven. Bake for 6–8 minutes until lightly golden brown. Add remaining toppings and bake for another 2 minutes until golden brown and toppings are wilted. Brush the dough with olive oil and sprinkle with sea salt to serve.
Recipe courtesy of our friends at The Kitchen For Exploring Foods in Pasadena, California. Photo by Michelle Beller.
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