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Roasted Cabrito Flatbread, Local  Spinach, Cherry Glenn Goat Cheese, Cybee Honey, Sherry Vinaigrette, Black Rock  Orchard Fresh Apricots, and Caramelized Red Onions

Roasted Cabrito Flatbread, Local Spinach, Cherry Glenn Goat Cheese, Cybee Honey, Sherry Vinaigrette, Black Rock Orchard Fresh Apricots, and Caramelized Red Onions
Chef Spike Gjerde of Woodberry Kitchen – Baltimore, MD
Adapted by StarChefs.com
October 2010
Yield: 12 Servings

 

INGREDIENTS
Flatbread:
11 ounces Giusto's “Baker's Choice” organic bread flour
4 ½ ounces Giusto's “All Family” organic all-purpose flour
1 ½ ounces Anson Mills “Red May” organic whole wheat flatbread flour
11 ½ ounces water
2 grams instant yeast
10 grams sea salt
2 grams diastatic malt powder

Apricot  Drizzle:
150 grams honey
400 grams apricots, pitted and halved
200 grams sherry vinegar

To Assemble and Serve:
Flour
Olive oil
5 grams fresh spinach
5 grams onions, caramelized
84 grams roasted suckling goat meat
5 grams goat cheese
 
METHOD
For the Flatbread:
Combine all the ingredients in the bowl of a standing mixer and mix, using a dough hook on low speed, for 2 minutes. Cover and rest the dough for 30 minutes. Mix again on medium speed for 3 minutes. Proof the dough at room temperature for 1 hour. Scale at 7 ounces and roll into balls. Cover the dough and rest in the refrigerator for up to 8 hours. Allow the dough to return to room temperature before use.

For the Apricot Drizzle:
Bring the honey to a boil. Add the apricots and sherry vinegar and simmer for 20 minutes. Purée the mixture in a Vita-Prep.

To Assemble and Serve:
Preheat the oven with a pizza stone to at least 600ºF. Stretch the dough into a 10-inch circle and place on a lightly floured pizza peel. Brush the top with olive oil. Spread the spinach and onions over the dough. Top with the goat meat and crumble goat cheese over the layers. Bake, turning occasionally, until browned and blistered. Drizzle with the apricot sauce.