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Kale & Caramel Recipe: Flatbread with Braised Radicchio, Nectarine & Burrata

flatbreadFlatbread (which, I’m pretty sure, is just French for “pizza”) is the definition of comfort food. Perfect on a Friday for rewarding yourself after a long week at the office; even better for a Monday, preparing yourself for a long week at that same office. And with spirited ingredients like radicchio and nectarine, this dish offers all the adventure you need, with a finished product you know you’ll love. Here’s Lily Diamond’s creation from her book Kale & Caramel.

 

 

Braised Radicchio, Nectarine & Burrata Flatbread
Makes 1 large or 2 smaller pizzas
Preparation Time: about 35 minutes + 3 to 4 hours if making your own pizza dough

16 ounces pizza dough, store-bought or homemade (recipe below)
Cornmeal, for the pizza stone or baking sheet
1 medium head radicchio, thinly sliced
1 tablespoon plus 2 teaspoons olive oil
1 tablespoon balsamic vinegar, plus more for drizzling
1 tablespoon honey
¼ teaspoon flaky sea salt plus more to taste
1 large shallot, thinly sliced
2 medium yellow nectarines or peaches, sliced ⅛ to ¼ inch thick
1 tablespoon fresh thyme leaves
8 ounces fresh burrata cheese
Truffle oil optional (but highly recommended)

MAKE THE RADICCHIO
Set aside ⅓ cup of the radicchio to sprinkle atop your finished pizzas, and place the rest of the radicchio in a pan with the 1 tablespoon oil, the vinegar, honey, and the ¼ teaspoon salt. Cook on medium heat for 5 to 7 minutes, stirring occasionally, until things start getting caramely and deep brown and tender. In a separate pan over medium heat, sauté the shallot in the 2 teaspoons oil and a sprinkle of salt until it’s slightly browned.

MAKE THE FLATBREAD
Preheat the oven to 475°F.

Sprinkle a large pizza stone or baking sheet with cornmeal and stretch 1 large ball or 2 smaller balls of dough by letting them hang from both hands until they reach the desired shape and evenness. The edges can be slightly thicker than the middle, and the whole thing should be quite thin, as it will rise. It’s a pretty forgiving piece of dough, so don’t worry too much.

Drizzle the dough with a generous hand of olive oil and a sprinkle of salt.

If making 2 pizzas: Spread half the braised radicchio atop one of the stretched-out pizza doughs, and sprinkle with half the shallot. Arrange half the nectarines on top. Sprinkle with the thyme, drizzle with vinegar (or balsamic glaze, if you happen to have it), and add some extra salt. Do the same on the second pizza. If making 1 pizza: Follow the same instructions, using all the ingredients at once.

Bake for 10 minutes. Remove and dollop with the burrata. Return to the oven for 3 to 5 minutes, or until the pizzas reach your desired level of crispy-edged brownness and cheesy bubbliness. Once you remove them from the oven, dress them with the reserved radicchio and drizzle with extra vinegar and the truffle oil if you choose. Serve immediately.

Homemade Pizza Dough:

1 ⅓ cups luke warm water
1 ½ teaspoons active dry yeast
2 teaspoons extra-virgin olive oil, plus more for the bowl
3 cups plus 1 tablespoon all-purpose flour, plus more as needed
2 teaspoons kosher or sea salt, plus more for sprinkling

MAKE THE DOUGH
Start the pizza dough 3 to 4 hours ahead. In a small bowl, combine the water, yeast, and oil. In a large bowl, whisk together the flour and salt Add the wet ingredients to the dry and knead the dough until the mixture comes together into a ball, smooth but a bit tacky to the touch. Add more flour if the dough is too wet. Transfer the dough to a floured surface and knead for 3 minutes to create a smooth ball. Cover with a dish towel and let the dough rest for 15 minutes, then knead for another 3 minutes.

Transfer the dough to a well-oiled bowl and cover with a damp dish towel. Place in a warm location, or if your kitchen is cold, inside your oven. Let rise for 3 to 4 hours. Once the dough is doubled in size, roll it into a ball. (Cut the dough in half and form into 2 balls if making 2 pizzas.) Will keep in the fridge for 2 weeks, or in the freezer for up to 3 weeks. Bring to room temperature before using.

You won’t find just delicious flatbread recipes in Kale & Caramel. Spice up your beauty routine with this edible, Blackberry Basil Healing Mask recipe

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