Flatbread with Prawns and White Bean Hummus

Ingredients for Flatbread with Prawns and White Bean Hummus

• 300ml warm water (41°C to 46°C)

• 1 teaspoon active dry yeast

• 1 teaspoon sugar

• 375g plain 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 (425g) 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 teaspoons kosher salt

• 1/4 teaspoons 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 teaspoons kosher salt

• 1/4 teaspoons freshly ground black pepper

• 1 tablespoon extra-virgin olive oil for brushing flatbread

• 1 lemon, halved lengthwise and very thinly sliced

• 450g small, sweet prawns such as Caribbean Laughing Bird*, peeled and cooked

• 170g Grana Padano or Parmigiano-Reggiano cheese, finely grated (about 230g )

• 3/4 teaspoons kosher salt

• 1 1/2 teaspoons fresh lemon juice

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

• *Small and full of flavour, Caribbean Laughing Bird prawns are sustainably raised off the coast of Belize. If they're unavailable, you can substitute rock prawns, which are similar in flavour, though not as environmentally friendly. Alternatively, use any sweet prawns, cut into pieces if large.

• stand mixer with paddle attachment and dough hook, pasta machine or rolling pin, pizza stone or heavy baking sheet, food processor

How to make Flatbread with Prawns and White Bean Hummus

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.)

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 (27°C to 29°C, see Chef's Notes) until doubled in size, about 1 hour.

While dough is rising, position rack near bottom of oven and top with pizza stone or heavy baking sheet. Preheat oven to 232°C for 1 hour.

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.

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.

Transfer garlic cloves to 6-inch square of foil, drizzle with 1 teaspoon olive oil, sprinkle with 1/8 teaspoons 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.

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.

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 20ml 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.

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.

Position rack near bottom of oven and top with pizza stone or heavy baking sheet. Preheat oven to 232°C for 1 hour.

Brush each flatbread with olive oil and spread with hummus. Scatter onions and leeks over and top with lemon slices and prawns. Scatter with cheese, then sprinkle with salt and lemon juice.

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.

Transfer flatbreads to large cutting board and top with micro greens. Using very sharp knife, cut into 6 thin slices and serve immediately.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.