Organic cornmeal for rolling out the dough
Pesto for each flatbread
decent chunck of soft local goat cheese
chives, finely chopped
baby kale leaves (or other greens) per flatbread
drizzle balsamic crema (or regular balsamic) per flatbread
drizzle of good quality olive oil per flatbread
In This Recipe
add the flours to a mixing bowl and blend well. add the warm water to a bowl, and sprinkle in the yeast. let the yeast proof for ten minutes, and then stir and add to the flour. add one tablespoon of the olive oil. add a pinch of sea salt, and start kneading. i kneaded for about five minutes. add the remaining olive oil to the bowl and coat the inside of the bowl with it. add the dough and cover with a dishtowel. place the bowl somewhere warm for an hour or more.
preheat the oven to 350f.
place the beets in a colander and steam until just tender (they should still have some texture). once cooled, thinly slice and set aside.
sprinkle the cornmeal on a clean surface. roll the dough out to desired thickness (i like mine really thin, and this makes a really crunchy crust if rolled out very thin). spoon some pesto on top. cut the goat cheese into thick slices, and spread out on the pesto. place the beets in between the cheese. place in the oven at 350f for fifteen minutes, or until the crust is golden brown and the cheese has melted a bit.
once the flatbread is out of the oven sprinkle the chives, dill and basil on top. add the baby kale leaves (pile them on!) drizzle some balsamic crema and the really, really good olive oil (seriously, buy the best you can afford. it really does make a world of difference) on top. enjoy!