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RECIPE
12 INGREDIENTS12 STEPS1hr 45min

Peppery Leek Flatbread

Not that you need a reason to love hot crispy bread oozy with cheese, but dunk Peppery Leek Flatbread into your favourite soup and you’ll want it for all your dunkable dinners.
Peppery Leek Flatbread Recipe | SideChef
Not that you need a reason to love hot crispy bread oozy with cheese, but dunk Peppery Leek Flatbread into your favourite soup and you’ll want it for all your dunkable dinners.
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Compelled to Cook
Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
1hr 45min
Total Time
$0.80
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8

Leek and Cheese Topping

1
Leek
2 Tbsp
1/4 tsp
1/4 cup
Freshly Grated  Parmesan Cheese

Dough

1 cup
Warm  Water
100-110 degrees F (37-43 degrees C)
1/2 Tbsp
Active Dry Yeast
2 1/4 cups
1/4 cup
Olive Oil , divided
1/2 Tbsp
Freshly Ground Black Pepper
1 tsp
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Nutrition Per Serving

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CALORIES
301
FAT
15.4 g
PROTEIN
10.1 g
CARBS
29.4 g

Author's Notes

Sand tends to be stuck in between the leek leaves so be sure to rinse very well. Alternatively you can rinse the leek whole, slice and rinse slices in a colander. This recipe makes two 9"x7" flatbreads. You can easily cut recipe in half to make only one. Roll extra room temperature dough into a ball, flatten slightly, wrap well and freeze for use later.

Cooking Instructions

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Step 1
In the bowl of a stand mixer fitted with a dough hook, stir together Water (1 cup) , Active Dry Yeast (1/2 Tbsp) , and Granulated Sugar (1 tsp) . Allow to ferment for 5-10 minutes.
Step 2
Stir in 1 cup of the All-Purpose Flour (2 1/4 cups) , Olive Oil (2 Tbsp) , Freshly Ground Black Pepper (1/2 Tbsp) , and Salt (1 tsp) . Knead on low, adding remaining flour by the 1/4 cup, allowing each to be absorbed before adding more.
Step 3
Knead for about 7 minutes, or until dough is smooth and pulls away from the side of the bowl.
Step 4
Place dough in a large oiled bowl and cover with plastic wrap or kitchen towel. Allow to rise in a warm, draft-free area until double in size, approximately 1 hour.
Step 5
Knead dough with your hands 2-3 times to deflate it, then divide into two rounds.
Step 6
Line two large baking sheets with parchment paper and drizzle each with Olive Oil (2 Tbsp) . Using half the dough for each baking sheet, flatten out dough onto parchment using your fingers. Press and stretch dough into an approximate 9 by 7-inch rectangle. If dough continues to shrink back after stretching, allow to rest for a few minutes and then continue to press out into desired shape.
Step 7
Preheat oven to 450 degrees F (230 degrees C). Position two oven racks in the most central oven positions.
Step 8
Rinse Leek (1) thoroughly, making sure to rinse any loose leaves. Trim ends of leek and cut into 1/8-inch slices.
Step 9
In a medium-size skillet, heat Olive Oil (2 Tbsp) over medium heat. Add leeks and Salt (1/4 tsp) and sauté until leeks begin to soften, but do not brown, approximately 4-5 minutes. Remove from heat and set aside.
Step 10
Sprinkle a quarter of the Shredded Mozzarella Cheese (1 1/2 cups) evenly over each dough round and top each with half of the sautéed leeks. Add another quarter of mozzarella cheese and half of the Parmesan Cheese (1/4 cup) to each dough round. Season both rounds with additional salt.
Step 11
Bake for 18-20 minutes, until dough is golden and cheese is starting to bubble. Swap trays on racks halfway through for uniform baking if baking both at the same time.
Step 12
Remove flatbread from oven, cut into slices or wedges, and serve immediately. Enjoy!
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Nutrition Per Serving
Calories
301
% Daily Value*
Fat
15.4 g
20%
Saturated Fat
4.3 g
22%
Trans Fat
0.0 g
--
Cholesterol
17.0 mg
6%
Carbohydrates
29.4 g
11%
Fiber
1.1 g
4%
Sugars
1.0 g
--
Protein
10.1 g
20%
Sodium
558.9 mg
24%
Vitamin D
0.0 µg
0%
Calcium
199.3 mg
15%
Iron
1.8 mg
10%
Potassium
57.5 mg
1%
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