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Flatbread with Shrimp and White Bean Hummus

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Flatbread with Shrimp and White Bean Hummus

Flatbread with Shrimp and White Bean Hummus

amanda

Equipment

  • Stand Mixer/Dough Hooks: A stand mixer with dough hook attachment for efficiently mixing and kneading flatbread dough.

  • Kitchen Scale: Essential for precise measurements in recipes, ensuring the right balance of ingredients.

  • Microplane Grater: Used to finely grate garlic and cheese that might be added to your hummus or bread.

  • Pot with Lid: Needed for cooking shrimp if opting for a sautéed version, ensuring they are properly steamed or boiled when needed.

  • Strainer/Sieve: Used in the recipe process to drain and rinse beans. A fine mesh strainer is ideal for separating solids from liquids without losing nutrients.

  • Measuring Cups & Spoons: Vital for accurately measuring dry and liquid ingredients, ensuring the hummus has the right consistency.

  • Mortar and Pestle/Blender: While not directly listed in the recipe link provided, these are useful tools. A mortar and pestle can be used to prepare garlic for the hummus (though blenders or food processors are more common), while a high-powered blender might be needed if adapting traditional flatbread preparation methods.

  • Wooden Spoon/Silicone Spatula: Essential tools for mixing and scraping ingredients out of bowls, pots, or skillets during recipe preparation.

  • Spatula: Useful for flipping shrimp in a pan if you choose to include sautéed shrimp in your dish. For the flatbread, it might be more about handling and transferring the bread from baking pans or skillets.

Ingredients

  • 1 1/4 cups warm water (105°F to 115°F)

  • 1 teaspoon active dry yeast

  • 1 teaspoon sugar

  • 3 cups all-purpose flour

  • 1 1/2 teaspoons kosher salt

  • 2 tablespoons extra-virgin olive oil

  • 5 to 6 garlic cloves, unpeeled

  • 1 tablespoon extra-virgin olive oil

  • 1 1/8 teaspoons kosher salt

  • 1 (15-ounce) can white beans, rinsed and drained

  • 2 tablespoons white vinegar

  • 2 teaspoons fresh lemon juice

  • 1 tablespoon tahini

  • 1 teaspoon fresh rosemary, finely chopped

  • 2 teaspoons unsalted butter

  • 2 medium Spanish onions, cut into medium dice

  • 1 1/2 teaspoons sugar

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 tablespoons extra-virgin olive oil

  • 4 leeks, white and light green parts only, washed and cut into medium dice

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 tablespoon extra-virgin olive oil for brushing flatbread

  • 1 lemon, halved lengthwise and very thinly sliced

  • 1 pound small, sweet shrimp such as Caribbean Laughing Bird*, peeled and cooked

  • 6 ounces Grana Padano or Parmigiano-Reggiano cheese, finely grated (about 1 ½ cups)

  • 3/4 teaspoon kosher salt

  • 1 1/2 teaspoons fresh lemon juice

  • 3/4 cup mixed micro greens, such as baby arugula

  • re unavailable, you can substitute rock shrimp, which are similar in flavor, though not as environmentally friendly. Alternatively, use any sweet shrimp, cut into pieces if large.",

Instructions

1

Instruction 1

In bowl of stand mixer fitted with paddle attachment, stir together water, yeast, and sugar until dissolved, about 5 seconds. Let stand until foamy, about 5 minutes. In large bowl, whisk together flour and salt. Add to yeast mixture and mix on low speed until just combined, about 30 seconds. 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.)
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

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. Transfer flatbread to large baking sheet, dust with flour, and top with sheet of parchment paper. Roll out remaining flatbreads in same manner, stacking between layers of parchment paper. Cover with plastic wrap until ready to bake.
5

Instruction 5

Transfer 1 or more flatbreads to preheated pizza stone and bake in batches until slightly puffed but still pale, about 5 minutes. 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.
6

Instruction 6

Transfer garlic cloves to 6-inch square of foil, drizzle with 1 teaspoon olive oil, sprinkle with 1/8 teaspoon salt, and wrap tightly. 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.
7

Instruction 7

Squeeze garlic cloves from skin into food processor. 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.
8

Instruction 8

In large, heavy saucepan over moderately low heat, melt butter. Add onions and sauté, stirring occasionally, until slightly transparent and starting to soften, about 2 minutes. 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.
9

Instruction 9

In large, heavy saucepan over moderate heat, heat olive oil. 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.
10

Instruction 10

Position rack near bottom of oven and top with pizza stone or heavy baking sheet. Preheat oven to 450°F for 1 hour.
11

Instruction 11

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.
12

Instruction 12

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.
13

Instruction 13

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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