• Flatbread with White Bean Purée, Mushrooms, Kale, and Sausage

    Ingredients

    Flatbread

    Yield: 8 portions

    • Ingredients
      Amount
    • Yeast
      ½ oz.
    • White sugar
      ¼ cup
    • Milk, warmed
      ¼ cup
    • Egg
      1 ea.
    • Salt
      2 tsp.
    • Bread flour
      4 cups
    • Whole wheat flour, light
      ½ cup
    • Water
      1¼ cups
    • Olive oil
      to taste

    Topping

    • Ingredients
      Amount
    • King oyster mushrooms, torn
      1 lb.
    • Salt and ground black pepper
      to taste
    • Spicy White Bean Purée
      1½ cups
    • Lacinto kale, stemmed, cut fine
      1 bu.
    • Olive oil
      3 Tbsp.
    • Lemon juice
      2 Tbsp.
    • Red onion, peeled, sliced thin, and caramelized
      2 ea
    • Wild boar sausage, sautéed
      1 lb.
    • Pecorino cheese, grated fine
      2 oz.

    Spicy White Bean Purée

    • Ingredients
      Amount
    • Great Northern beans, drained and rinsed (liquid reserved)
      1 cup
    • Garlic cloves, minced
      2 ea.
    • Harissa
      1 Tbsp.
    • Water
      ½ cup
    • Olive oil
      ½ cup
    • Salt
      1 tsp.
    • Ground black pepper
      ½ tsp.

    Method

    1. For the flatbread: In a medium bowl, combine the yeast, sugar, and warm milk and let the yeast bloom. Mix in the rest of the ingredients and add the water; combine and knead thoroughly until you have smooth dough. Keep aside for 1 hour in a warm place.
    2. Divide the dough into 4 ounce portions and shape them into tennis size balls.
    3. Brush a little olive oil on top of each dough ball and cover with a piece of cloth for at least 15 minutes.
    4. Flatten each ball of dough like a pancake by tossing and slapping with both hands; roll out to about 1/8 inch. Brush with olive oil and grill on both sides until cooked.
    5. To cook the mushrooms: In a large hot sauté pan, add a little olive oil, the mushrooms, salt, and pepper, and sauté until soft and just starting to color. Remove and cool.
    6. To assemble: After the flatbread has cooked, spread a little white bean puree on the warm bread. Place the kale into a bowl and toss with the olive oil and lemon juice; let sit for 3 minutes. Spread the caramelized red onions over each of the flatbreads, and then top with the sautéed mushrooms. Sprinkle the kale over each flatbread, then top with the cooked sausage; sprinkled with the grated cheese.

    Spicy White Bean Purée

    1. Purée the beans in a food processor with the garlic, harissa, and reserved water to make a smooth and spreadable purée; add more oil if needed to make the purée as smooth as peanut butter.
    2. Season with salt and pepper and transfer to a mixing bowl.