Strawberry and Burrata Flatbread

Caramelized Strawberry & Burrata Flatbread

By Chef Chris Holbrook

Servings 4

INGREDIENTS:

• 1 pre-made flatbread or pizza dough (See recipe below)
• 1 cup fresh strawberries, sliced
• ½ cup strawberries, small dice
• 1 tablespoon olive oil
• 1 tablespoon honey
• 4 ounces burrata cheese
• 2 tablespoons  balsamic glaze
• Fresh basil leaves for garnish
• Salt and black pepper tt

INSTRUCTIONS:

1. Preheat oven to 400°F. Place flatbread or pizza dough sheet pan
2. Heat olive oil in a skillet over medium heat. Add strawberries and honey. Cook until caramelized, about 5 minutes.
3. Spread caramelized strawberries evenly over the flatbread. Tear burrata into pieces and spread out pieces on top.
4. Place in oven and bake for 10–12 minutes, until edges are golden brown.
5. Drizzle with balsamic glaze. Garnish with basil. Season with salt and pepper and serve.

Crispy Flatbread

By Chef Chris Holbrook

Makes 8-12 Flatbreads

Ingredients:

• 1 teaspoon active dry yeast
• 1 teaspoon honey
• 1/2 cup warm water, 105 to 115 degrees F.
• 1 ½  cups all-purpose flour, plus extra for dusting
• 1/2 sea salt, plus extra for sprinkling
• 1 teaspoon extra-virgin olive oil, plus more for brushing
• Freshly ground black pepper

Instructions:

In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.

In a stand mixer fitted with the dough hook, combine the flour and salt. Add the oil, yeast mixture, and remaining warm water and mix on low speed until the dough comes away cleanly from the sides of the bowl and clusters around the hook, about 5 minutes.

Transfer dough to a bowl, cover with a clean, damp kitchen towel, and leave at warm room temperature to rise for about 30 minutes, until double in size

To bake the flatbreads, first place a pizza stone on the middle rack of the oven. Preheat the oven to 500 degrees F.

Divide dough into 8 even dough balls and place the dough on a clean, lightly floured surface, and start stretching it: Press down on the center, spreading the dough into even circles as thin as possible, at least 9 inches in length

Use a small rolling pin to roll out the dough, if necessary. Repeat with the remaining dough.

Lightly brush each rolled-out piece of dough with olive oil. Using a fork, poke the dough in several places to prevent air pockets from forming.

Using a lightly floured baker’s peel or a rimless baking sheet, and taking care with the very hot oven, slide the flatbread rounds onto the pizza stone and bake until deep golden brown, about 10 to 12 minutes. With the peel or baking sheet, transfer the flatbread to a cooling rack.