SEASONAL FLATBREADS FOR FALL & WINTER

These seasonal flatbreads were featured at the first Farmstead Supper we held back in the fall. As we planned the menu for our first event, we knew we had to create a dish that would use the wood fired oven on Kyle and Morgan’s Urban Farmstead. Seasonal flatbreads were our first thought, so we began to dream up each flatbread to be a unique combination of ingredients that would epitomize the flavors of fall and winter.

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The first flatbread we created was inspired by the butternut squash that was grown on Kyle and Morgan’s Urban Farmstead. That butternut squash got turned into a silky smooth sauce that became the base of the flatbread. We topped it off with caramelized onion and dollops of fresh homemade goat’s milk ricotta. While the butternut flatbread fired in the oven we crisped up some sage leaves in browned butter that we garnished the flatbread with once it came out of the oven.

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The second flatbread we created was inspired by the wild boar that Kyle hunted and had turned into sausage by a traditional butcher down in Monterey. We used the goat’s milk ricotta, greek yogurt, garlic & olive oil for the sauce on this flatbread. We topped it off with kale from the Urban Farmstead and oyster mushrooms from Dragon Gourmet Mushrooms that we sautéed in Bariani Olive Oil and thyme.

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These two seasonal flatbreads were a highlight of the evening. While all of the food was incredible, the combination of flavors on these flatbreads left us all in awe. Whether it was the wild boar that Kyle hunted for in Monterey County or the homemade ricotta that Morgan and I made from the goats that we milked, each element that went into making these flatbreads was prepared with heart to create a true seasonal celebration to share with our dinner guests.

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SEASONAL FLATBREADS

Yield: (4) 10"-12" flatbreads

Ingredients

    FOR THE DOUGH:
  • 500 grams (17 ½ ounces or about 3 ¾ cups) all-purpose flour, plus more for shaping the dough
  • 1 gram (1/4 teaspoon) active dry yeast
  • 16 grams (2 teaspoons) fine sea salt
  • 350 grams (1 ½ cups) water
    FOR THE BUTTERNUT SQUASH FLATBREAD:
    SAUCE:
  • 1 medium butternut squash
  • 1/4 cup extra virgin olive oil
  • 2 tbsp maple syrup
  • 1/4 tsp fresh ground nutmeg
  • 1/4 cup grated parmesan cheese
  • salt to taste
    TOPPINGS:
  • 1 medium onion, sliced & caramelized in 1 tbsp olive oil & 1 tbsp butter
  • ricotta cheese
  • 2 tbsp salted butter
  • sage leaves
    FOR THE KALE & SAUSAGE FLATBREAD:
    SAUCE:
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 cup plain Greek yogurt
  • 1/2 cup ricotta
  • 1 teaspoon salt
    TOPPINGS:
  • 8 oz. mild sausage, cooked & crumbled
  • 2 handfuls kale, torn & massaged with a touch of olive oil
  • 8 oz. oyster mushrooms sauteed in olive oil with thyme

Instructions

    FOR THE DOUGH:
  • In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon or your hands, mix thoroughly
  • Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°F) for 18 hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one
  • Flour a work surface and scrape out the dough. Divide it into 4 equal parts and shape them: For each portion, start with the right side of the dough and pull it toward the center; then do the same with the left, then the top, then the bottom. (The order doesn’t actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour
  • If you don’t intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed
    FOR THE BUTTERNUT FLATBREAD SAUCE:
  • Pre-heat oven to 400f degrees
  • Slice butternut squash in half lengthwise, remove seeds & rub flesh with a bit of olive oil
  • Place squash halves cut side down on a baking sheet & bake for 60 minutes
  • Let squash cool to until you can easily handle it & scoop the flesh from the skin into a high speed blender or food processor
  • Add olive oil, maple syrup, nutmeg & parmesan to butternut squash & blend until mixture is perfectly smooth - taste & adjust seasoning with salt to taste
    FOR THE KALE FLATBREAD SAUCE:
  • In a small pan over medium-low heat, cook the garlic in a splash of olive oil until it softens (about 2 minutes)
  • In a small bowl, mix together the Greek yogurt, ricotta, 1/2 teaspoon of kosher salt & cooked garlic
    ASSEMBLING THE FLATBREADS:
  • Wood-fired oven: prepare your wood fired oven as necessary
  • Conventional oven: pre-heat your oven with a baking stone or baking steel on upper rack of oven to 500f degrees
    BUTTERNUT:
  • Shape mound of dough into roughly 10"-12" round & place round onto a pizza peel lined with parchment paper or corn meal
  • Spread butternut sauce on the dough
  • Add dollops of ricotta cheese & then add caramelized onion
  • Bake in wood fired oven, rotating after 2-3 minutes, bake 2 minutes more until desired brownness is achieved
  • Conventional oven: once oven & baking stone/steel have preheated switch oven to broil, slide flatbread onto baking stone/steel and broil for 5-7 minutes until desired brownness is achieved
  • While the butternut flatbread bakes, melt salted butter in a medium sized pan over medium heat - once melted add sage leaves & fry in butter until crisp & butter has browned
  • Remove sage leaves from the butter, reserving butter
  • When butternut flatbread is removed from the oven, top with crisp sage leaves & drizzle with browned butter
    KALE & SAUSAGE:
  • Shape mound of dough into roughly 10"-12" round & place round onto a pizza peel lined with parchment paper or corn meal
  • Spread white sauce on the dough
  • Place massaged kale leaves, crumbled sausage & then the sautéed mushrooms & thyme on top of flatbread
  • Bake in wood fired oven, rotating after 2-3 minutes, bake 2 minutes more until desired brownness is achieved
  • Conventional oven: once oven & baking stone/steel have preheated switch oven to broil, slide flatbread onto baking stone/steel and broil for 5-7 minutes until desired brownness is achieved
  • Slice and serve each flatbread immediately

Notes

Dough recipe credit: Jim Lahey

Garlic, Greek Yogurt, Ricotta sauce recipe credit: Food52

*there will be extra butternut squash sauce leftover - use it to make lasagna or pasta or even add some chicken broth & turn it into soup!

{ 4 comments… add one }
  • Allyson February 17, 2016, 4:27 pm

    Two things.
    1. Goats milk ricotta sounds amazing
    2. Wild boar is my favorite food, which gets me some curious looks when I respond to that question.
    These look so good!

    • bella February 17, 2016, 8:44 pm

      Wow, that’s awesome Allyson! I absolutely loved the wild boar and making fresh goat’s milk ricotta is such a satisfying experience!
      Thanks for stopping by! <3

  • Kennedy Cole@KCole's Creative Corner February 21, 2016, 7:59 am

    Your pictures are absolute perfection! I’d love to know what camera and lens you are using; thanks! Also, your kale and sausage flat bread sounds heavenly! :D

    • bella February 21, 2016, 10:42 pm

      Thank you so much Kennedy! I use a Canon EOS Rebel T3i with a 50mm 1:1.8 lens – I have found it to be affordable, yet it takes really quality images!
      The kale & sausage pizza is absolutely delicious! The wild boar had a wonderfully unique flavor that was perfectly balanced by the kale, mushrooms & garlic sauce! Thank you for commenting!
      Take care <3

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