Swiss Chard, Raisin and Pine Nut Flatbread

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
Stir together yeast and warm water. Combine all ingredients in a stand mixer with a dough hook attachment. Mix until dough is combined and forms a ball in the mixing bowl. Turn out onto a floured surface and knead until smooth. Place dough ball in a lightly oiled bowl, cover with plastic wrap and allow to rise for 1 hour in a warm spot.

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!

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