So, today I'm gonna show you a grilled flatbread with spicy white bean purée, sautéed Oyster Mushrooms, kale, and wild boar sausage.
So the base of this pizza/flatbread is a white bean purée, which I'm going to make with drained, canned cannellini beans.
Some harissa for spice.
Fresh garlic.... olive oil.....
And a little bit of water to thin it out. That will be in place of our tomato sauce.
So we will purée this all together.
Adding a touch of water.
[Blender machine going]
While this is running, I'll add the olive oil.
Pinch of salt and pepper.
Give this a scrape-down and do it one more time.
[Blender sounds]
Alright, so this is what I'm looking for.
A nice white bean purée that will spread on a flatbread.
So that component, I'll set aside until we're ready to roll out and build our flatbread.
Alright, so the next thing I'm gonna do is sauté some oyster mushrooms.
So I like to do this in a cast iron pan, for the ease of getting some great color. And also some caramelized flavor.
So I'm just gonna go through and tear these. I already went through and cleaned these a little bit.
And tear them right into the pan.
So just enough not to crowd the pan. And I'm gonna slowly roast these and I'm gonna work on my next component.
Little salt and pepper.
You could use shitake mushrooms, I'm just trying to do something that's light but still flavorful.
So, Medium/Medium High Heat. I'm not gonna stir it too much. I want to get some nice color.
And another component will be this Kale.
Lacinato Kale, also known as Tuscan Kale or "Dinosaur Kale." I've taken the stems off of it.
So this is just going to be macerated with a little lemon juice and olive oil.
So, this is a quick "chiffonade."
So, since I'm going to be serving this pretty much raw --- I'm going to give the flatbread a bake at the very end.
But I like to add lemon juice
Olive oil.
And a pinch of salt.
And you just kinda want to knead this into it. So that the salt will break down the kale, so it's not as tough.
And the lemon juice will also act as a seasoning.
And kind of help to macerate the kale.
So let's take a look at our flatbread.
Basic recipe that I let rise....once.
And then punched it down....
And then rise again with a damp towel over it.
Let me just pull this aside and we're gonna do a quick roll on this.
So, as I said, I've heated my grill... I'm doing a grill pan here.... And you could do this on an outside grill on about Medium High heat.
So I kinda want to pull it first, then I'll do a roll. I'm looking at about an 1/8 of an inch.
All my components are ready here. I have my white bean purée, my kale....
My onions..... my mushrooms.... and my wild boar sausage....
[Rolling pin sounds]
I'm gonna go ahead and rub a little bit of olive oil on our flatbread.
And this is gonna get cooked twice. I'm gonna grill it, then make the topping, then I can go ahead and pop it into the oven.
I'm going to add a little bit of olive oil on the backside.
Okay. Should take about three to four minutes per side.
Okay. Pizza flip!
Now, that's beautiful. Exactly what it should look like.
Alright, just when it starts to bubble, is when I know I'm gonna take it off. I'll give it another minute here.
So, let's start with our white bean purée.
So, I like this. This is, uh, spicy - from the harissa. Pungent - from the garlic.
And I could use this as a dip for vegetables. Or kind of as a flavorful base for this flatbread.
Some of these caramelized red onions.
Oyster mushrooms.
Little bit of our Dinosaur Kale.
And......
Touch of the Wild Boar Sausage.
I'm going to finish this with some Pecorino.
And adding some whole white beans to this flatbread before I pop it in the oven for another eight minutes at 400 degrees.
Alright, exactly what it should look like.
Give it a little bit of a....finish with our cheese.
And there you have it. Our grilled flatbread with spicy white bean purée, sautéed Oyster Mushrooms, Lacinato kale and wild boar sausage.
Enjoy.