Squash and Onion Flatbread

Squash and Onion Flatbread

Ingredients:

• 1/3cup warm water (105 degrees F to 115 degrees F)
• 3 1/2teaspoons olive oil, plus more for drizzing
• 1/2teaspoon active dry yeast
• 1/8teaspoon sugar
• 1cup bread flour*  Has more gluten and makes bread tastier.
• 1/2teaspoon kosher salt
• 8ounces assorted baby summer squash with flowers attached, trimmed, and halved (quartered if large)
• 6red or green spring onions, trimmed and quartered
• 8ounces Burrata or fresh mozzarella cheese, drained and chopped
• 1/4cup edible flowers, such as flowers or golden mustard
• Sea salt flakes

Directions:

For the dough, stir together the warm water, 1 1/2 teaspoons olive oil, sugar and yeast.  Let stand five minutes.  Stir in flour and salt. Turn dough out onto a lightly floured surface. Knead 1 to 2 minutes or until smooth and elastic.   Knead 1 to 2 minutes or until smooth and elastic. Place in a greased bowl; turn to grease surface of dough. Cover; let rise at room temperature 1 hour or until double in size. Turn dough out onto a floured surface; halve. Cover; let rest 20 minutes.  Turn dough out on lightly floured surface.  Knead 1 to 2 minutes or until smooth and elastic..  Place in a greased bowl turn to grease the surface dough.  Cover and let rise at room temp until double in size about 1 hour.  Turn dough out on floured surface, halve.  Cover and let rest 20 minutes.  

Meanwhile preheat oven to 375 degrees.  Place squash and onions in a shallow baking pan.  Toss with remaining 2 teaspoons olive oil.  Season with salt.  Roast 6 to 8 minutes or until crisp tender.  

Roll or stretch each piece of dough to a 10 x 7 oval.  For a gas grill: Grill on rack of covered grill directly over high heat 1 to 2 minutes or until golden, turning once.  Reduce heat to medium.  Top each flatbread with squash and onion mixture and Burrata.  Grill 2 minutes more or until crisp and grill marks form.  Sprinkle with flowers and sea salt; drizzle with additional oil.   Serves 8

Serve with Sauvignon Blanc.