Grilled Flatbread with Sundried Tomato Salsa

14
Aug
Category,
Yields8 Servings
 1 (15 ounce) Can White Beans, slightly drained
 3 Cloves Garlic, smashed
 3 tbsp Olive Oil
 2 tbsp Lemon Juice
 Salt and Ground Pepper
For the Sun-Dried Tomato Salsa:
 6 Sun-Dried Tomatoes, packed in oil, drained and julienned
 2 Plum Tomatoes
 2 tbsp Olive Oil
 2 tbsp Balsamic Vinegar
 1 tsp Honey
 ¼ cup Chopped Flat-Leaf Parsley
 4 Roasted Shallots, sliced thin
For the Flatbread:
 1 tsp Instant Yeast
 4 cups Flour
 1 tbsp Kosher Salt
 1 ½ cups Hot Water
 2 tbsp Olive or Canola Oil, plus more for bowl
1

Puree the beans, garlic, olive oil, lemon juice, and thyme in a food processor until smooth. Season with salt and pepper, to your taste. Set aside.

For the Sun-Dried Tomato Salsa:
2

Mix together the dried & fresh tomatoes, olive oil, vinegar, honey, and parsley, and season with salt and pepper, to taste. Set aside.

For the Flatbread:
3

Combine flour, salt and yeast. Add water and oil; mix just until smooth.

4

Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 Minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 30 Minutes. Divide into half. Heat grill to high.

5

Flatten flatbread dough and gently press into a large rectangle and place on grill. Grill on 1 side until golden, about 2 Minutes. Remove from grill, turn over, and spread each flatbread with a thin layer of bean puree, roasted shallots, and salsa. Return to grill, close cover and cook for 2 Minutes Longer. Serve immediately.

 

Ingredients

 1 (15 ounce) Can White Beans, slightly drained
 3 Cloves Garlic, smashed
 3 tbsp Olive Oil
 2 tbsp Lemon Juice
 Salt and Ground Pepper
For the Sun-Dried Tomato Salsa:
 6 Sun-Dried Tomatoes, packed in oil, drained and julienned
 2 Plum Tomatoes
 2 tbsp Olive Oil
 2 tbsp Balsamic Vinegar
 1 tsp Honey
 ¼ cup Chopped Flat-Leaf Parsley
 4 Roasted Shallots, sliced thin
For the Flatbread:
 1 tsp Instant Yeast
 4 cups Flour
 1 tbsp Kosher Salt
 1 ½ cups Hot Water
 2 tbsp Olive or Canola Oil, plus more for bowl
Grilled Flatbread with Sundried Tomato Salsa
IngredientsDirections

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