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Grilled Vegetable Flatbread with Spicy Hummus & Goat Cheese
by Chef Bobby Flay

Buckwheat Flatbread

  • 1/2 ounce fresh yeast
  • 1 1/2 teaspoon granulated sugar
  • 1 1/4 cups water, at room temperature
  • 2 Tablespoons olive oil
  • 8 ounces bread flour
  • 3/4 cup buckwheat flour
  • 1 teaspoon salt

In 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.

Spicy Hummus

  • 3 cups chickpeas, cooked or canned, drained and rinsed
  • 6 cloves roasted garlic
  • 1 Tablespoon chipotle purée
  • 2 Tablespoons lemon juice
  • 2 Tablespoons tahini
  • 1/2 cup olive oil
  • Salt and freshly ground pepper

Place 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.


Vegetables

  • Grilled red peppers cut into strips
  • Grilled red onions
  • Grilled scallions
  • Blanched green beans
  • Grilled eggplant
  • Grilled zucchini
  • Ancho powder
  • Salt and pepper

Garnish

  • Black olives
  • Goat cheese
  • Fresh basil

To 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.

Garrett Oliver’s Beer Match:
Belgian Farmhouse Ale (Saison Dupont, Ommegang Hennepin)

 

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