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Recipe courtesy of Bobby Flay

Show: Hot off the Grill with Bobby Flay

Episode: Oven Baked Flatbread

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Yield:: 8 servings

Level:: Easy

Ingredients

Flatbread:

1 1/2 cups warm water
1/2 teaspoon dry yeast
4 cups all purpose flour
1/2 teaspoon salt
2 tablespoons oil

Pesto:

2 cups basil leaves
1 tablespoon pine nuts
2 cloves garlic, coarsely chopped
1/4 cup Parmigiano-Reggiano
1/2 cup olive oil
Salt and freshly ground pepper

Assembly:

1/2 pound merguez sausage, grilled and thinly sliced
16 ramps or 2 leeks, grilled and coarsely chopped
1/2 pound manchego cheese, finely sliced
6 plum tomatoes, oven roasted and coarsely chopped (See Cook's Note)
Freshly ground black pepper
Parmigiano-Reggiano, grated

Directions

Flatbread:

Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups of the flour mixture and to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered for at least an hour. Put sponge in the bowl of a standing electric mixer. Using the dough hook, add the salt and oil, then flour 1/2 cup at a time to form a dough. Remove from bowl and knead until smooth for approximately 7 minutes. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour and roll out into a freeform rectangle about 1/4-inch thick. Preheat oven to 450 degrees F. Lightly oil a baking sheet, place the dough on the sheet and prick the surface with a fork. Bake for 10 to 12 minutes until lightly golden brown.

Pesto:

Place all ingredients in a food processor and process until smooth.

Assembly:

Spread each flatbread with a few tablespoons of the pesto. Top the pesto with the merguez, ramps, manchego and tomatoes. Season with freshly ground black pepper. Place the flat bread back in the oven and bake for 5 minutes to heat through.

Remove the flatbreads from the grill and sprinkle with Parmigiano-Reggiano.

Cook's Note

To oven roast tomatoes - slice plum tomatoes in half, lengthwise, brush with oil and season with salt and pepper. Place in a 300 degree oven on a baking sheet and bake for 45 minutes

My Private Notes

Name: Oven-Baked Flatbread with Pesto, Merguez Sausage and Manchego Cheese
Yield: 8 servings
Cuisine: american
Ingredients: 1 1/2 cups warm water; 1/2 teaspoon dry yeast; 4 cups all purpose flour; 1/2 teaspoon salt; 2 tablespoons oil; 2 cups basil leaves; 1 tablespoon pine nuts; 2 cloves garlic, coarsely chopped; 1/4 cup Parmigiano-Reggiano; 1/2 cup olive oil; Salt and freshly ground pepper; 1/2 pound merguez sausage, grilled and thinly sliced; 16 ramps or 2 leeks, grilled and coarsely chopped; 1/2 pound manchego cheese, finely sliced; 6 plum tomatoes, oven roasted and coarsely chopped (See Cook's Note); Freshly ground black pepper; Parmigiano-Reggiano, grated

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Oven-Baked Flatbread with Pesto, Merguez Sausage and Manchego Cheese

Flatbread:

Pesto:

Assembly:

Flatbread:

Pesto:

Assembly:

Cook's Note

Categories:

My Private Notes

Ice Cream Social in a Bag

Ice Cream Social in a Bag 00:54

Sausage-Stuffed Zucchini Boats 03:15

Grilled Peach Crisp Foil Packs 00:40

Fried Rice Pineapple Boat 01:38

Grilled Brie with Prosciutto 00:40

Berry Dessert Lasagna 00:57