Oven-Baked Flatbread With Pesto, Merguez Sausage And Manchego Cheese
Serves: 6
Leola Gaylord
1 January 1970
Based on User reviews:
46
Spice
60
Sweetness
47
Sourness
35
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1.5 cups
Water (warm)1 tsp
Dry Yeast4 cups
All-Purpose Flour1
Salt2 tbsps
Oil2 cups
Basil Leaves1 tbsp
Pine Nut2 cloves
Garlic (coarsely chopped)1 cup
Olive OilDirections:
1
Mix water and yeast and let stand 15 minutes
2
Gradually pour in 2 cups of the flour mixture and to incorporate
3
Mix for about 1 minute to form a sponge
4
Let stand, covered for at least an hour
5
Put sponge in the bowl of a standing electric mixer
6
Using the dough hook, add the salt and oil, then flour 1/2 cup at a time to form a dough
7
Remove from bowl and knead until smooth for approximately 7 minutes
8
Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours
9
Divide dough into 4 balls, let rise again for 1/2 hour and roll out into a freeform rectangle about 1/4-inch thick
10
Preheat oven to 450 degrees F
11
Lightly oil a baking sheet, place the dough on the sheet and prick the surface with a fork
12
Bake for 10 to 12 minutes until lightly golden brown
13
Place all ingredients in a food processor and process until smooth
14
Spread each flatbread with a few tablespoons of the pesto
15
Top the pesto with the merguez, ramps, manchego and tomatoes
16
Season with freshly ground black pepper
17
Place the flat bread back in the oven and bake for 5 minutes to heat through
18
Remove the flatbreads from the grill and sprinkle with Parmigiano-Reggiano