Lisa Atwood, Rebecca Courchesne, Rick Field

Flatbread with Quince Preserves & Gorgonzola

Name: Flatbread with Quince Preserves & Gorgonzola
Ingredients: ¼ lb (125 g) Gorgonzola cheese, sliced or crumbled; ⅓ cup (4 oz/125 g) Quince Preserves; 2 cups (2 oz/60 g) baby arugula (rocket); ¼ cup (1 oz/30 g) pine nuts, toasted; ½ tsp salt; 2 Tbsp olive oil, plus more for brushing; Cornmeal for sprinkling; 2 cups (10 oz/315 g) all-purpose (plain) flour, plus extra if needed; ¾ cup (6 fl oz/180 ml) warm water (110°F/43°C), plus extra if needed; 1 tsp active dry yeast

Preparation info

Makes
two
13-by-7 inch flatbreads

Difficulty
Medium

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Make sure that each serving of this delectable flatbread includes a bit of everything—mildly floral preserves, Gorgonzola cheese, pine nuts, and peppery arugula—for the ultimate sweet and savory bite. If desired, top with a light drizzle of extra-virgin olive oil just before serving.

Ingredients

For the Dough

1 tsp active dry yeast
¾ cup (6 fl oz/180

Method

To make the dough, in a small bowl, sprinkle the yeast over the ¾ cup warm water and let stand until foamy, about 5 minutes. Stir in the olive oil and salt. In a food processor, combine the flour and the yeast mixture. Process until a soft dough forms, about 45 seconds, adding more water or flour if necessary. Turn out the dough onto a lightly floured work surface and knead until smooth and spr