Arrange the apple slices over all, and then sprinkle with walnuts, salt, and pepper. Drizzle lightly with olive oil, then use a tablespoon to dot the dough all over with dollops of the Gorgonzola cream. Uncover the dough and press it out again so that it covers the bottom of your pan. Meanwhile, with a standing or electric mixer, beat the Gorgonzola (or feta or Goat Cheese) with the cream to form a thick paste. Put the walnuts in a heavy-bottomed skillet on low heat and toast, stirring occasionally, until golden brown, about 10 minutes. Line a rimmed baking sheet with parchment paper and press the dough out in the pan to cover most of the bottom. To make the flatbread, preheat the oven to 450 degrees, and set a rack to the lower position. Sprinkle with a little flour, cover with plastic wrap, and let rest for 20 minutes. Deflate dough and transfer to a floured surface. Transfer to a bowl and cover with plastic wrap let rise until doubled, about 1 to 2 hours. Turn the dough onto a floured work surface and knead for about a minute to form a smooth ball. Continue adding additional water to the mixture, 2 tablespoons at a time, until the mixture forms a ball of dough. Turn the mixer on low (or pulse the food processor) while you slowly drizzle in 1 cup of the water-oil mixture. Put the water in a small bowl and pour in the oil.
Honey lay down and fall fall fall plus#
She welcomes your comments at apple walnut flatbread pizzaįor dough:1 1/2 cups unbleached flour, plus more for dusting1/2 envelope (about 1 1/4 teaspoons) active dry yeast1 teaspoon unrefined mineral sea salt1/2 to 2/3 cup warm water1 1/2 tablespoons olive oilFor topping:1/3 cup chopped walnuts5 ounces Gorgonzola cheese (or Feta or Goat cheese)1/3 cup light creamOlive oil to drizzle2 large firm-sweet apples, cored and cut into 1/4-inch wedgesunrefined mineral sea salt, to sprinklefreshly ground black pepper2 ounces baby arugula leavesTo make dough, in the bowl of a standing mixer fitted with the paddle attachment (or the container of a food processor), combine the flours, yeast and salt. Laura Kurella is a nationally award-winning recipe developer and food columnist who loves to share recipes from her Michigan kitchen.
Made simply, by combining only flour, water and salt, these three core ingredients combine to make a dough that’s rolled out into one flat piece, then baked. Small, artisan breweries are left with sizable amounts of “spent” grain after brewing, so some of the wiser brewers realized the value in upcycling them into tasty flatbread they could serve alongside their crafty brews, helping to rekindle our love for the earthy, rustic and crisp taste. I think what is helping flatbread have its recent resurgence is the booming craft beer industry, which is busy sudsing up every corner of our country these days. Flatbread became a delicacy among the upper class in Europe, Asia and Africa, and eventually the Americas.įlatbread lost its lofty place when softer, sliced bread came onto the market. As agriculture became more widespread, bread-making did, too.
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