Flatbread with Shrimp and White Bean Hummus
Epicurious.com
Epicurious.com
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

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
  • *Small and full of flavor, Caribbean Laughing Bird shrimp are sustainably raised off the coast of Belize. If they'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.
  • Special equipment: stand mixer with paddle attachment and dough hook, pasta machine or rolling pin, pizza stone or heavy baking sheet, food processor

Instructions

Comments

Log in or Register to write a comment.