So this was the recipe that I decided to tackle during the cooking class last week – a bit labor intensive, but the results are rewarding! This makes a great appetizer to share at a dinner party, or serve as a light weeknight meal.
For the dough:
- 3 1/2 c. flour (plus more for dusting)
- 2 tsp salt
- 2 tsp yeast
- 1 1/4 c. warm water
For the topping:
- 4 tsp olive oil
- 1 large leek, white & light green parts only – thoroughly washed & finely sliced (about 1 1/4 cups)
- 2 bunches Swiss chard, washed – leaves chopped, stems minced
- 1/4 c. pine nuts (or substitute other nuts – such as sliced almonds)
- 1/4 c. golden raisins
- 1 tbsp finely minced sundried tomato
- zest of one lemon
- 5 cloves garlic, minced
- salt & pepper to taste
Heat oil in a large saute pan. Add the leek and garlic, cook until leek has softened (about 7 min). Add the minced chard stems and cook until tender (about 5 mins). Add chard leaves and stir until wilted. Turn heat to low, mix in remaining ingredients and season with salt and pepper. Set aside
To assemble the flatbread:
Preheat oven to 450F. Punch dough down and divide into halves. Pat each half into a long oval (about half inch thick) and place on an oiled baking sheet. Spread topping evenly on dough and bake until crust is golden and topping is toasted (about 20 minutes). Slice and enjoy!
