Beets & Greens Ackee Flatbread
Once all the ingredients are prepped the flatbread comes together in a breeze
Ingredients
- 1 Recipe Beet dough left at room temperature for at least 30 minutes
- 1 Recipe Ackee Butternut Squash Cream
- *Marinated Kale & Swiss chard or whichever combination of greens you like
- Watercress washed and patted dry
- Thin sliced radish
- **Balsamic Vinegar glaze
- ***Garlic infused coconut oil or olive oil
- Flour for counter as needed (I like to use a combination of flour and semolina)
Instructions
- Working with one dough ball at a time. Lightly flour your surface and the top of your dough ball.
- Press dough to flatten it out, leaving a rim if desired.
- Stretch with your hands or if you prefer use the rolling pin to stretch to the desired size.
- Lift dough onto wooden peel that has also been dusted with flour. If you do not have a peel you can use a cardboard circle or a cookie sheet without edges.
- Spread the ackee and squash cream onto dough and top with ackee and greens
- Bake in preheated oven on stone for 5 to 8 minutes depending on desired doneness (if you like a little char and extra crisp edges, leave it for longer)
- Remove from oven, cut, drizzle with oil and top with watercress and sliced radishes, drizzle with balsamic glaze.
- If your oven can’t hold more than one pizza at a time, repeat to finish the number of flatbreads you’re making.
- Enjoy!
Notes
Notes:
*Marinated Greens:
To make the marinated kale and chard Chop and thoroughly wash the greens then spin them out in a salad spinner. Steam them in the microwave, just about 10 to 15 seconds in a microwave safe bowl, covered with a few splashes of water (this is just to soften them a bit, you could also blanch them) Pat the steamed greens dry and season with salt and pepper. Drizzle with oil and toss well to coat. (I love a little tang on my greens and usually use lemon juice. In this case doing so could result in a soggy flatbread so I opted to use some lemon pepper I had made. It’s very easy to do but does require a little patience; zest your lemons before juicing them and leave the zest in a paper bag to dry. Once it’s dry, grind them in a spice/coffee grinder, along with black peppercorns, that’s it! Store in an airtight container)
**You should be able to find premade balsamic glaze in the aisle with the salad oils and dressings. If you want to make your own like I did, simply simmer balsamic vinegar till a third of what you started with remains in the pot. Be careful not to inhale the fumes as the vinegar is very strong and can make you cough or tear up.
***We like finishing our flatbreads with a little oil ever since having pizzas with chili oil and honey at The Bear Street Tavern in Banff. This time around I was trying out a new product from a Trinidadian company. They make infused coconut oil. Hubby and I tried the garlic flavour and chili flavour. Both are absolutely delicious, with the smoky flavour of the chili oil winning us over, that one is our favourite of the two. I mistakenly thought it was what’s sometimes called extra virgin coconut oil and so was expecting a strong coconut flavour, but you definitely get the flavour of the garlic and chili more so than anything else.
