asparagus flatbread with artichoke cream & kefalotyri cheese
The perfect spring dinner, packed with seasonal vegetables and bright flavours.
I love a personal-sized pizza, and these flatbreads are just the right size for sharing alongside small plates or enjoying two all to yourself.
ingredients:
serves 4
for the flatbread
500 g 00 flour
11 g salt
313 ml warm water
5 g dried yeast
1 tsp sugar
for artichoke cream
240 g cooked artichoke hearts
2 garlic cloves
2 tbsp olive oil
Salt and black pepper, to taste
for the topping:
20 asparagus spears
400 g kefalotyri cheese (or cheese of choice)
Pangrattato, to serve (optional)
Green herb oil, to serve (optional)
Microherbs, to serve (optional)
instructions:
prepare your flatbread dough
In a measuring jug, combine the yeast, sugar, and warm water. Stir and leave for 10 minutes, until foamy.
In the bowl of a stand mixer, combine the flour and salt. With the mixer on medium-low speed, pour in half the yeast mixture and mix until incorporated, then gradually add the remaining mixture. Increase to medium-high speed and knead for 8–10 minutes, until smooth and elastic.
Transfer the dough to a large greased bowl, cover, and leave to rise for 4 hours.
prepare your artichoke cream
Heat a drizzle of olive oil in a pan over medium-high heat. Add the artichokes and whole garlic cloves and cook until lightly charred on all sides. Remove from the heat and leave to cool slightly.
Transfer to a blender with olive oil, salt, pepper, and a splash of water. Blend until smooth and creamy, adding more water as needed. Refrigerate until ready to use.
cook your asparagus:
Bring a pot of salted water to a boil.
Trim the woody ends from the asparagus (about 2–3 cm) and cook in the boiling water for 2 minutes. Transfer immediately to a bowl of ice water.
Drain and pat dry.
shape the flatbreads
After 4 hours, punch down the dough and divide into 4 balls of about 200 g each. Cover with a cloth and leave to rise for 40 minutes.
bake the flatbreads:
Preheat the oven to 200°C.
Shape each dough ball by pressing from the centre outward to form a crust. Spread with about 2 tablespoons artichoke cream, then top with 100 g roughly torn cheese, 5 asparagus spears, a drizzle of olive oil, and a pinch of salt.
Bake on the bottom rack of the oven for about 5 minutes, then transfer under the broiler until golden brown.
assemble and serve
Drizzle with green herb oil and finish with pangrattato for crunch. Serve immediately.
*For the full experience, pair it with “Self Care” by Mac Miller, and enjoy the moment.
