Sometimes I don’t have much to say about a recipe, or what inspired it. Sometimes it’s just driven by an experimental spirit. I certainly don’t want to try to squeeze blood out of a stone in an attempt at a fully fleshed out post, because whenever I do that I wind up with something infuriatingly trite. In this case I got excited about spring vegetables, read Local Milk’s newest post on flatbreads, and decided to try my hand at it. Really it was an exercise in styling a food shoot, in which I learned that morning overcast is the best light ever if you don’t want to spend loads of time in Lightroom, and that I’m hopelessly addicted to abundance and curated messes, try as I might to navigate the ever-enticing minimalism of todays design and decorating musings.
So, with that, I say give these a go while the ingredients are still available (a painfully short window when considering they are baby plants from first-thaw), invite some friends over for a mise-en-place-party, pour some rosé, and enjoy the first few days of al fresco opportunities!
For the Dough:
- 7 1/2cups all-purpose flour (1000 grams) plus more for shaping dough
- 4teaspoons fine sea salt
- 3cups warm water
- 1/2teaspoon active dry yeast
- 1cup Semolina flour, for dusting
For the Garlic Scape Pesto:
- 1/4teaspoon salt or to taste
- 25grams lemon juice (half a medium lemon’s worth)
- 1/2cup garlic scapes
- 2cups basil lightly packed
- 1/3cup pistachios
- 1/4cup grated tomme style or alpine cheese
- 1/2cup olive oil
For the Toppings
- 1cup fiddleheads, blanched
- 1bunch asparagus, blanched
- 2cups shelling peas, shelled and blanched
- 1bunch garlic scapes, whole, sliced into disks or on the bias
- 2cups morel mushrooms, sauteed in butter
- 1bunch radishes, halved and sauteed in butter
- 1cup oyster mushrooms
- 1/2cup sea beans
- 1jar pizza sauce (no need to make from scratch here)
- 1ball fresh mozarella, pulled apart
- 1container ricotta
- The day before, make the dough by combining all of the dry ingredients, stirring in the water, and letting sit in a warm spot in the kitchen covered overnight. It takes several hours to proof.
- Preheat the oven to 475* with a pizza stone or cast iron skillet in the oven while it preheats.
- Flour a pizza peel with semolina and stretch out a ball of the dough. You can either roll this with a pin or stretch it by hand.
- Top with whatever fixings from your mise en place look good and slide the flatbread onto the preheated stone. Bake the flatbread for 7-10 minutes, or until golden brown on the crust. If you are adding an egg, crack it onto the pizza when the dough looks cooked but hasn't begun to brown yet.
- Let the flatbread rest for a minute before slicing and serving!