Forest Floor Flatbreads
Ingredients:
- knob of coconut oil or ghee [or lard\tallow]
- 3 leeks – white parts only – sliced into rounds
- fine Himalayan salt
- 1 medium sweet potato
- 1 chunk pecorino romano cheese
- 4 – ingredient spelt pizza dough *
- kale – walnut pesto **
- 2 cups \ 200g fresh chanterelle mushrooms
- freshly cracked black pepper
- cold – pressed olive oil – for garnish
- handful fresh oregano leaves – for garnish
Instructions:
- Preheat oven to 500 degree F. If you have one, put a baking or pizza stone in oven to warm up
- Melt oil (or fat) in skillet over medium heat. Add leeks and a few pinches of salt, cook, stirring occasionally, until golden and caramelized ~ 15 minutes. If pan becomes too dry, add a little water.
- Using a mandolin, slice the sweet potato into very thin rounds. Slice the cheese into thin pieces.
- To assemble a pizza, roll out one portion of the dough on a piece of parchment paper, form a large round. ~ 10 inches in diameter. Sprinkle it generously with salt. Then spread about a quarter of the kale pesto over dough. Top with a quarter of caramelized leeks, mushrooms, sweet potato, cheese slices, and sprinkle with plenty of cracked black pepper.
- Slice flatbread onto pizza baking sheet or preheated baking stone, bake until the crust is golden ~ 5 to 7 minutes. Remove from the oven, drizzle with olive oil, sprinkle with oregano leaves, and serve. Repeat with the remaining dough and toppings.
* 4 Ingredient Spelt Pizza Dough
Ingredients:
- 3 1/2 cups \ 430g whole spelt flour, plus extra for dusting
- 1 1/2 tbsp active dry yeast
- 1 cup \ 225 ml lukewarm water – more if needed
- 3 tbsp coconut oil melted [or ghee, lard, ect]
Instructions:
- Sift flour into large mixing bowl.
- Dissolve yeast in lukewarm water ~115 degrees F. Stir and let sit several minutes. Then stir the yeast mixture and oil into the flour. Continue stirring until you have a uniform texture, asking up to an extra cup of water, little by little, if needed. The dough should be moist but not wet; workable with your hands. Start kneading by hand in the bowl or large, clean, lightly floured surface. Knead just until the dough is smooth, ~ 30 seconds – don’t overwork!
- Dust the ball of dough with extra flour, cover it with a damp towel, and set it aside at room temperature for 1 to 2 hours, until it has approximately doubled in volume.
- Divide the dough into 4 small balls. The dough can be kept covered for up to 8 hours at room temperature before baking. If you have any extra, wrap the dough tightly in plastic wrap and store it in the fridge for up to 2 days. Alternatively, wrap the dough and store it in the freezer for up to 2 months. Thaw completely before rolling.
**Kale – Walnut Pesto ~ 1 cup
Ingredients:
- 1 garlic clove
- 4 cups \ 120g kale – touch stems removed – leaves chopped
- 1 cup \ 140g raw walnuts – toasted if desired
- grated zest and juice of 1 small lemon
- 1/4 tsp Himalayan salt – more if desired
- 1 tsp pure maple syrup
- 2 tbsp cold – pressed olive oil
Instructions:
- Pulse the garlic in food processor until minced. Add the kale, walnuts, lemon zest and juice, salt, maple syrup, and olive oil.
- Blend on high until chunky.
- Season with more salt if needed.
- Store in a glass container in the fridge for 4 to 5 days.