Peppery Leek Flatbread
Not that you need a reason to love hot crispy bread oozy with cheese but dunk Peppery Leek Flatbread into your favourite soup and you’ll want it for all your dunkable dinners. Peppery Leek Flatbread using Jungle Farm leeks is super easy using pre-made bread dough, but for those of you who have more time try the version with homemade dough. Either way you choose to go it’s a great crispy, cheesy side hot from the oven.
I like to make fresh dough using a stand mixer fitted with a dough hook. It makes having fresh dough easy for recipes like this Peppery Leek Flatbread. As easy and manageable as I believe it is to make the dough from scratch I know time is a precious commodity and therefore have included a variation using pre-made frozen bread dough. Making meals day in and day out for your family can be daunting, so I would rather you have cheesy hot bread from purchased dough rather than no bread at all. The reality is that sometimes convenience trumps homemade. I’m okay with that.
This recipe using pre-made dough or homemade dough makes two flatbreads that serve 3-4 people each depending on appetites. Any leftovers can be warmed and topped with a runny egg or be a side to your salad. The overdose of freshly cracked pepper marries well with the subtle sweetness of the sautéed leeks and the cheese brings creaminess and salt, and let’s faces it, cheese makes everything better. I love this Peppery Leek Flatbread because frankly, I’m to crispy and cheesy like a dog is to a cheese wrapper. Yup, a complete lover of the crispiest, cheesiest bite and I can get my fill with Peppery Leek Flatbread. Enjoy!
- 1 large leek
- 2 tbsp olive oil divided
- 1/4 tsp salt
- 1 1/2 cups shredded mozzarella cheese
- 4 tbsp freshly grated parmesan cheese
- 1 cup water 100℉-110℉
- 2 tsp active dry yeast
- 1 tsp sugar
- 2 1/4 cups all purpose flour
- 4 tbsp olive oil divided
- 2 tsp freshly ground black pepper
- 1 tsp salt
- 700g bag pre-made white dinner roll dough at room temperature
- 1 1/2 tsp freshly ground black pepper
- 2 tbsp olive oil
- freshly ground sea salt
- Preheat oven to 450℉, position two oven racks in the most central oven positions. Rinse leek thoroughly, making sure to rinse any loose leaves. Trim ends of leek and cut into 1/8' slices. In a medium size skillet heat 2 tbsp olive oil over medium heat. Add leeks and 1/4 tsp salt and sauté until starting to soften, but do not brown, approximately 4-5 minutes. Remove from heat and set aside.
- In the bowl of a stand mixer fitted with a dough hook, stir together water, yeast and sugar. Allow to ferment for 5-10 minutes. Stir in 1 cup of flour, 2 tbsp olive oil, black pepper and salt. Knead on low adding remaining flour by the 1/4 cup, allowing each to be absorbed before adding more. Knead for about 7 minutes or until dough is smooth and pulls away from the side of the bowl. Place dough in a large oiled bowl and cover with plastic wrap or kitchen towel. Allow to rise in a warm draft free area until double in size, approximately 1 hour. Knead dough with your hands 2-3 times to deflate and divided into two rounds.
- Line two large baking sheets with parchment paper and drizzle each with 1 tbsp olive oil. Using half the dough for each baking sheet, flatten out dough onto parchment using your fingers. Press and stretch dough into an approximate 9"x7" rectangle. If dough continues to shrink back after stretching, allow to rest for a few minutes and then continue to press out to desired shape.
- Sprinkle a quarter of the mozzarella cheese evenly over each dough round and top each with half of the sautéed leeks. Add another quarter of mozzarella cheese and half of the parmesan cheese to each dough round. Season both rounds with freshly cracked sea salt. Bake for 18-20 minutes until golden and cheese is starting to bubble. Swap trays on racks for uniform baking half way through if baking both at the same time. Remove, cut into slices or wedges and serve immediately.
- Line two large baking sheets with parchment paper and drizzle each with 1 tbsp olive oil. Using half the dough for each baking sheet, combine dinner rolls into one ball. Flatten out dough onto parchment using your fingers. Press and stretch dough into an approximate 9"x7" rectangle. If dough continues to shrink back after stretching, allow to rest for a few minutes and then continue to press out to desired shape.
- Sprinkle half the ground black pepper evenly over each dough round. Sprinkle a quarter of the mozzarella cheese evenly over each dough round and top each with half of the sautéed leeks. Add another quarter of mozzarella cheese and half of the parmesan cheese to each dough round. Season both rounds with freshly cracked sea salt. Bake for 18-20 minutes until golden and cheese is starting to bubble. Swap trays on racks for uniform baking half way through if baking both at the same time. Remove, cut into slices or wedges and serve immediately.
Sand tends to be stuck in between the leek leaves so be sure to rinse very well. Alternatively you can rinse the leek whole, slice and rinse slices in a colander. Â This recipe makes two 9"x7" flatbreads. You can easily cut recipe in half to make only one. Â Roll extra room temperature dough into a ball, flatten slightly, wrap well and freeze for use later.
Recipe Source: Â Compelled To Cook
Recent Comments