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

Adapted by
March 2011


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 instant water
2 grams yeast
10 grams diastatic sea salt
2 grams malt powder
Apricot Drizzle
150 grams honey
400 grams apricots, pitted and halved
200 grams Sherry vinegar
To Assemble and Serve
fresh olive oil
5 grams spinach
5 grams onions, caramelized
84 grams roasted suckling goat meat
5 grams goat cheese


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.