I really love leeks. I really love flatbread too. Rather than baking the toppings on the flatbread in the oven, I sauted them separately and added them on top before serving to make sure they wouldn't dry out.
Walnut Pesto Flatbread topped with Leeks, Kale and Caramelized Onions (serves ~3)
Flatbread (makes 2-I used half for this recipe and saved the other for another time)
- 3 1/2 cups flour
- 1 tsp salt
- 1 package of yeast
- 1 1/2 cups warm water
- 1 tsp maple syrup or sweetener of your choice
Preheat the oven to 375*F. Whisk together the flour and the salt in a bowl. In a separate bowl, mix yeast with warm water and your sweetener. Allow the mixture to sit until foamy (about 5 minutes). Once it's ready, add to flour mixture a third at a time. Mix thoroughly and then lightly flour your surface to knead the dough. Knead for about 5 minutes before putting in a bowl in a warm place to rise (about 45 minutes-1 hour) Once the dough has just about doubled in size, lightly "punch" it down. Give it a few more kneads and then begin to stretch the dough by working your way around the edges in a circle and allowing the weight of the dough to stretch itself out. Next, place your fists under the dough to stretch the middle before placing it on your oiled baking sheet and rolling it out to desired width. Lightly brush the top of the dough with olive oil and place in the oven to bake for 25-30 minutes or until crust begins to look golden-brown.
- 1 large yellow onion
- 1 tbsp olive oil
- 1/2 tsp salt
- Water as needed
While the flatbread is baking, you can get started on your caramelized onion. Trim the onion and slice thinly. Add to saute pan with olive oil on a low heat. Stir until each piece of onion has been covered lightly in oil. Allow the onion to sweat for about five minutes. Once it starts to get a little brown color, add about 2 tablespoons of water to help deglaze the pan and reincorporate the sugar back into the onion by stirring. Do this several times until the onions are soft, sweet and caramelized. Caramelizing 1 onion usually takes about 25-30 minutes.
Walnut Basil Pesto (Makes 1 1/2 cups)
- 4 big handfuls of fresh basil (I used a 2.5 ounce package)
- 3/4 cup of walnuts
- 3 tbsp extra virgin olive oil
- 1 tsp chickpea miso
- 1/2 cup of water
- 1 tbsp lemon juice (about 1/2 a lemon-reserve the other half for the leeks and kale)
- 1/2 tsp salt
Add all ingredients to either a food processor or a blender to incorporate to desired consistency. Add extra salt and lemon as necessary.
Leek and Kale Topping
- 2 leeks, trimmed, washed and chopped into thin slices
- 1 tbsp extra virgin olive oil
- 3 cups of kale
- 1 tbsp lemon juice
- salt as desired
Add leeks and olive oil to a saute pan and stir to make sure slices are lightly coated in olive oil. Saute for about five minutes or until leeks become tender. Add the kale, lemon juice and salt and saute until kale becomes wilted and is no longer tough.
Putting it all together...
- Spread about 1/2 of the pesto over the flatbread (I reserved the rest for another time-it freezes really well!).
- Add the leeks and kale evenly on top of the flatbread
- Slice into squares.
- Place a generous amount of caramelized onion on top of each slice before serving.