12 servings cheese platter with an assortment of cheeses and crackers
3 cups chickpeas drained and rinsed canned cooked
1 tablespoon chipotle puree
12 servings eggplant thinly sliced
0.5 ounce yeast fresh
0.5 pound goat cheese crumbled
1.5 teaspoons granulated sugar
12 servings blanched green beans
2 tablespoons juice of lemon
12 servings spiced nuts
0.5 cup olive oil
2 tablespoons olive oil
12 servings marinated olives
12 servings niçoise olives chopped
12 servings bell peppers red cut into strips
12 servings onions red sliced
6 cloves roasted garlic
1 teaspoon salt
12 servings salt and pepper
12 servings salt and pepper freshly ground
12 servings scallions sliced
2 tablespoons tahini
1.3 cups water at room temperature
12 servings crudite
12 servings crudite
Equipment
food processor
bowl
frying pan
baking sheet
oven
plastic wrap
hand mixer
grill
pizza stone
Directions
For the flatbread: In an electric mixer fitted with a paddle attachment, combine the yeast, sugar, and water.
Mix for 1 minute on low speed and let sit until the mixture just begins to bubble. Attach the dough hook and add the flours and salt to the yeast mixture.
Mix until it forms a mass, the dough should be sticky. Continue to add additional flour, if necessary, until the surface is dry enough to handle and dry enough to roll.
Divide the dough into pieces, roll into balls and lightly brush with oil.
Place on a floured surface and cover the balls with plastic wrap and a clean cloth and let proof for 2 hours at room temperature or place on a lightly greased baking sheet, cover and let proof overnight in the refrigerator.
To form flatbread, pat each piece of dough out into a 5-inch disk and sprinkle liberally with flour.
Roll each disk on a floured surface into a 10-inch diameter circle.
Puncture the dough liberally with a fork to keep it from rising. Grill or bake each on a pizza stone or a lightly greased sheet pan for about 5 minutes at 425 degrees F. until dough starts to get crisp on the edges but still remains chewy.
Place chickpeas, garlic, chipotle puree, lemon juice, and tahini in the bowl of a food processor and process until smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper.
Preheat oven to 450 degrees F.
Top each pre-baked flatbread with the spicy hummus. Arrange any or all of the veggies on top of the hummus. Season with salt, pepper, and ancho powder.
Place the bread back in the oven and bake for 5 minutes to heat through.
Remove and add olives, goat cheese, and fresh basil.
