RecipesMagazine

Flatbread with Shrimp and White Bean Hummus

Flatbread with Shrimp and White Bean Hummus
Flatbread with Shrimp and White Bean Hummus might be a good recipe to expand your bread recipe box. One serving contains 602 calories, 39g of protein, and 14g of fat. This recipe serves 6. Head to the store and pick up kosher salt, onions, olive oil, and a few other things to make it today. This recipe is typical of middl eastern cuisine. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
In bowl of stand mixer fitted with paddle attachment, stir together water, yeast, and sugar until dissolved, about 5 seconds.
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2
Let stand until foamy, about 5 minutes. In large bowl, whisk together flour and salt.
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All Purpose FlourAll Purpose Flour
SaltSalt
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3
Add to yeast mixture and mix on low speed until just combined, about 30 seconds.
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YeastYeast
4
Add oil and mix on low speed until just combined, about 30 seconds. Switch to dough hook and mix on medium speed until dough is elastic and pulls away from sides, about 8 minutes. (Dough should feel firm and moist, but not sticky.)
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DoughDough
Cooking OilCooking Oil
5
Lightly oil large bowl. Gently shape dough into ball and transfer to bowl. Turn over several times to coat lightly with oil, then cover with plastic wrap and let rise in warm place (80°F to 85°F, see Chef's Notes) until doubled in size, about 1 hour.
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WrapWrap
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6
While dough is rising, position rack near bottom of oven and top with pizza stone or heavy baking sheet. Preheat oven to 450°F for 1 hour.
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DoughDough
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Pizza StonePizza Stone
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7
Set smooth rollers of pasta machine on widest setting (see Chef's Notes). Divide dough into 6 equal parts. Cover 5 parts with plastic wrap. Shape remaining piece into rough rectangle and feed through rollers once to flatten into roughly 12-by 4-inch rectangle, approximately 1/8-inch thick.
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DoughDough
PastaPasta
WrapWrap
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Pasta MachinePasta Machine
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8
Transfer flatbread to large baking sheet, dust with flour, and top with sheet of parchment paper.
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FlatbreadFlatbread
All Purpose FlourAll Purpose Flour
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9
Roll out remaining flatbreads in same manner, stacking between layers of parchment paper. Cover with plastic wrap until ready to bake.
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10
Transfer 1 or more flatbreads to preheated pizza stone and bake in batches until slightly puffed but still pale, about 5 minutes.
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Pizza StonePizza Stone
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11
Transfer to wire rack to cool completely. Leave oven on. DO AHEAD: Flatbreads can be prepared ahead and frozen, wrapped tightly in parchment paper and plastic wrap, up to 6 months.
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WrapWrap
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Baking PaperBaking Paper
Plastic WrapPlastic Wrap
Wire RackWire Rack
OvenOven
1
Transfer garlic cloves to 6-inch square of foil, drizzle with 1 teaspoon olive oil, sprinkle with 1/8 teaspoon salt, and wrap tightly.
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Whole Garlic ClovesWhole Garlic Cloves
Olive OilOlive Oil
SaltSalt
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Aluminum FoilAluminum Foil
2
Bake until tender, about 45 minutes. Unwrap and let cool. DO AHEAD: Roasted garlic can be prepared ahead and refrigerated, in airtight container, up to 3 days.
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3
Squeeze garlic cloves from skin into food processor.
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Food ProcessorFood Processor
4
Add white beans, remaining 2 teaspoons olive oil, vinegar, lemon juice, tahini, rosemary, and remaining 1 teaspoon salt and purée until smooth, about 2 minutes. DO AHEAD: Hummus can be prepared ahead and refrigerated in airtight container up to 3 days.
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Lemon JuiceLemon Juice
White BeansWhite Beans
Olive OilOlive Oil
RosemaryRosemary
VinegarVinegar
HummusHummus
TahiniTahini
SaltSalt
1
In large, heavy saucepan over moderately low heat, melt butter.
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ButterButter
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Sauce PanSauce Pan
2
Add onions and sauté, stirring occasionally, until slightly transparent and starting to soften, about 2 minutes.
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OnionOnion
3
Add sugar and 4 teaspoons water and sauté, stirring occasionally, until golden brown, 12 minutes. Stir in salt and pepper, then transfer to medium bowl to cool. DO AHEAD: Onions can be prepared ahead and refrigerated, in airtight container, up to 3 days.
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WaterWater
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1
In large, heavy saucepan over moderate heat, heat olive oil.
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Olive OilOlive Oil
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Sauce PanSauce Pan
2
Add leeks and sauté, stirring occasionally, until soft and translucent, about 8 minutes. Stir in salt and pepper, then transfer to medium bowl to cool. DO AHEAD: Leeks can be prepared ahead and refrigerated, in airtight container, up to 3 days.
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Salt And PepperSalt And Pepper
LeekLeek
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1
Position rack near bottom of oven and top with pizza stone or heavy baking sheet. Preheat oven to 450°F for 1 hour.
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Baking SheetBaking Sheet
Pizza StonePizza Stone
OvenOven
2
Brush each flatbread with olive oil and spread with hummus. Scatter onions and leeks over and top with lemon slices and shrimp. Scatter with cheese, then sprinkle with salt and lemon juice.
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Lemon JuiceLemon Juice
FlatbreadFlatbread
Olive OilOlive Oil
CheeseCheese
HummusHummus
OnionOnion
ShrimpShrimp
SpreadSpread
LeekLeek
LemonLemon
SaltSalt
3
Transfer 1 or more flatbreads to preheated pizza stone and bake in batches until toppings are warmed through and cheese has melted, 6 to 8 minutes.
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CheeseCheese
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Pizza StonePizza Stone
OvenOven
4
Transfer flatbreads to large cutting board and top with micro greens. Using very sharp knife, cut into 6 thin slices and serve immediately.
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GreensGreens
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Cutting BoardCutting Board
KnifeKnife
DifficultyExpert
Ready In45 m.
Servings6
Health Score33
CuisinesMiddle Eastern
DietsPescatarian
Dish TypesLunchMain CourseMain DishDinner
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