Vegetable Flatbread with Spicy Hummus & Goat Cheese
Yield: 5 appetizer portions
mostly unaged wines from Rioja are known as "Tinto Jovens"
and they are fresh and fruity, making an easy-drinking companion
for this appetizer.
ounce fresh yeast
1/2 teaspoon granulated sugar
1/4 cups water, at room temperature
Tablespoons olive oil
ounces bread flour
cup buckwheat flour
an electric mixer fitted with the paddle attachment, combine the
yeast, sugar and water. Mix for 1 minute on low speed and let
sit until the mixture just begins to bubble. Attach the dough
hook and add the flours and the salt to the yeast mixture. Mix
until it forms a mass, the dough should be sticky. Continue to
add additional flour, if necessary, until the surface is dry enough
to handle and dry enough to roll.
Divide the dough into pieces, roll into balls and lightly brush
with oil. Place on a floured surface and cover the balls with
plastic wrap and a clean cloth and let proof for 2 hours at room
temperature or place on a lightly greased baking sheet, cover
and let proof overnight in a refrigerator.
To form flatbread, pat each piece of dough out into a 5-inch disc
and sprinkle liberally with flour. Roll each disc, on a floured
surface, into a 10-inch diameter circle.
Puncture the dough liberally with a fork to keep it from rising.
Grill or bake each on a pizza stone or a lightly greased sheet
pan for about 5 minutes at 425°F until dough starts to get
crisp on the edges but still remains chewy.
cups chickpeas, cooked or canned, drained and rinsed
cloves roasted garlic
Tablespoon chipotle purée
Tablespoons lemon juice
cup olive oil
and freshly ground pepper
chickpeas, garlic, chipotle, lemon juice and tahini in the bowl
of a food processor and process until smooth. With the machine
running, slowly add the olive oil until emulsified. Season to
taste with salt and pepper.
red peppers cut into strips
serve, top each flat bread with the spicy hummus. Arrange any
or all of the veggies on top of the hummus. Season with salt,
pepper and ancho powder. Place the bread back in the oven at 425°F
and bake for 5 minutes to heat through. Remove and add black olives,
goat cheese and fresh basil.