It's flatbread night with a veggie twist. Pan-seared asparagus, herbaceous basil, thinly sliced shallots, fresh mozzarella and a sweet finish of fig jam. It's flatbread redefined!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Before starting, preheat your broiler to high. Fill a medium bowl with hot water and let stand for 1 min. Drain the water and dry the bowl, then lightly oil bowl, add dough and cover loosely with a clean kitchen towel to proof. Prepare a well-oiled baking sheet (NOTE: use two sheets for 4 portions). With oiled hands, divide the dough into 2 equal balls (dbl for 4ppl). Stretch each dough ball into a round or oval shape. Allow them to rest on the baking sheet(s).
While the dough rests, trim and discard the bottom 1-inch from asparagus and cut into 1-inch pieces. Arrange asparagus on a foil-lined baking sheet. Drizzle over 2 tsp oil (dbl for 4ppl.) Season with salt and pepper. Broil in the middle of the oven, until asparagus is almost cooked through, 4-5 min.
While asparagus broils, peel, then thinly slice the shallots. Finely chop the basil. Cut mozzarella into 1/2-inch rounds. Add the fig jam, cream cheese and half the basil to a small bowl. Stir to combine. Set aside.
Set oven to 475°F. While oven adjusts, with oiled hands, re-stretch the dough again into an oval shape. Spread fig cheese mixture over the dough. Sprinkle with asparagus, peas, shallots, mozzarella and Parmesan.
Bake flatbreads in the middle of the oven, until the dough is cooked through and cheese is golden brown, 20-22 min. (NOTE: for 4ppl cook in the middle and bottom of the the oven, rotating trays halfway through cooking.)
Cut the flatbread into 8 pieces. Sprinkle over the remaining basil. Season with salt, pepper and chili flakes if desired.