Roasted Walnut Basil Pesto & Sausage Flatbread

Featured by La Pitchoune Winery in the Pinot Noir Wine Club.
Roasted Walnut Basil Pesto & Sausage Flatbread

Description

Try your hand at homemade flatbread and a delicious spread of roasted walnut basil pesto with sausage! Super tasty and excellent when paired with the La Pitchoune 2013 Pinot Noir.

Yield: 4
Prep Time: 105 Minutes
Cook Time: 40 Minutes

Ingredients


Flat Bread Ingredients:
• 350g Italian Tipo flour (2 1/4 cups of Flour, unsifted = 12oz = 350g)
• ½ tsp fine Sea Salt
• 7g (1 package) instant yeast
• 220g water (approximately 1 cup)
• Remember you can always buy flatbread.

Pesto and Sausage Ingredients:
• 1 lb. mild Italian sausage
• ¼ CupLa Pitchoune 2014 van der Kamp Pinot Noir
• 2 Cup Pecorino-style Sheep's Cheese or a 6 month old Manchego
• 1 lb. fresh Mozzarella, thinly sliced

Instructions


Preparation for the Flatbread:
Stir together the flour and salt in a bowl, then add instant yeast. Add water and mix for ~ 7 minutes in a mixer with dough hook attached, or until the dough is smooth and slightly sticky (by hand it will take a bit longer, up to 15 minutes). The dough should clear the sides of the bowl but slightly stick to the bottom of the bowl. Transfer the dough to the worktop, lightly dusted with flour. Prepare a sheet pan by misting it with spray oil. Using a dough scraper, cut the dough into 4 equal pieces. With lightly floured hands, lift each piece of dough and gently form it into a ball or rectangle. Transfer each to the pan and cover with lightly floured or greased plastic wrap. Leave to rest at room temperature for 1 hour.

**While resting, make the pesto and sausage; place a baking stone on the floor of your oven, or on a rack in the lower part of the oven and heat the oven as hot as possible, (most ovens won't go higher than 570°F). Allow the stone to heat for 45 minutes.

Preparation for the Pesto and Sausage:
Cook sausage over medium-high heat while breaking apart until almost cooked through. Deglaze pan with wine and continue cooking until no liquid remains and sausage is cooked through. Drain on paper towels.

Place the dough balls on top of a floured worktop and lightly sprinkle them with flour (rolling the flour out on a piece of parchment makes it easy to transfer it to the pizza stone). With lightly floured hands, take a ball of dough and gently press it into a flat disk. Press/roll/stretch the dough into a rectangle or disk of about 10 inches round/long.

Top each dough portion with ¼ of the pesto, ¼ of the sausage, ¼ lb of mozzarella and a generous topping (~ ½ Cup or as much as you'd like) of shredded pecorino.

Working with one at a time, slide the flatbread onto the hot stone and close the door. Keep an eye on it and after about 2-3 minutes, rotate it and slide it off the parchment. Continue baking for 2-3 more minutes (5-6 minutes total) until the crust is golden and the cheese is melted. Repeat with remaining flatbread (dough, pesto and cooked sausage also keep well in the refrigerator for several days – just store individually, then roll and top dough when ready to use).

Remove the flatbread from the oven and transfer to a cutting board. Wait a minute before slicing and serving, to allow the ingredients to set. Slice into squares and enjoy!



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