Smokey Cannellini, Genoa Salami and Pear Flatbread

For dough: (you can use pre-made pizza dough if need be, but let it come

to room temp first. It will be easier to work with.

1 packet dry yeast

2 cups all purpose or bread flour

1 tablespoon sugar

1 teaspoon sea salt

2 tablespoons olive oil

3/4 cups warm water

For everything Else

1 can cannellini beans

1 pear

2 teaspoons smoked paprika

Juice of 1 lemon wedge (approx 1/4 of the lemon)

1 Cup Arugula

8 slices of salami, cut lengthwise into ribbons

1/4 cup balsamic vinegar

2 tablespoons sugar

grated Parmesan cheese

salt and pepper as needed

For the dough (you can skip this if you're buying it)

Add the yeast packet to the warm water, whisk and allow to activate. approx. 5 minutes. It should bubble

Add oil, salt, and sugar, whisk through.

Add flour and mix until a slightly sticky dough forms. It's sort of an art here, so if the dough feels too sticky add more flour in single tablespoon increments.

Once the dough has formed up, let it rise for an hour or so until it has doubled in size. While the dough is rising, preheat the oven to 400 °F

Once risen, knead for about 5-10 minutes and roll out. You want it to be as thin as possible. Mine was approx 1/8 to 1/4 of an inch in certain places. It doesn't have to be perfect.

Grease a baking pan, and lay out your dough. Bake for approx. 8-10 minutes until a slight crust starts to form. You don't want to cook it through, but you want it to be a little crusty so that when the other ingredients get laid out the dough doesn't turn to mush.

For everything else: Set one baking rack in the center, and move another to the highest one. Set broiler to low.

Open the can of cannellini beans and either process until smooth or put them in a bowl and mash. Either option is fine depending upon what equipment you have.

Once the beans are mashed add the paprika, lemon juice, salt and pepper. Mix well and set aside.

Slice the pear as thin as possible. Set aside

Cut approx. 8 slices of salami into ribbons. You can use more if you want. I found 8 slices to be the perfect amount to offset the pear. Place balsamic vinegar into a small pot. Add the sugar, whisk together and set heat to medium high. The mixture will begin to boil quickly. You want the mixture to reduce by half and coat a spoon. Once reduced remove from head and place into a bowl/container to cool

Spread bean mixture over the partially cooked dough, and lay out salami followed by the pair. Do it as evenly as possible leaving room for a crust along the edge.

Once the oven is preheated set the baking pan with the flatbread on the top rack. Keep an eye on it but generally this will caramelize the pears and make the salami crispy in about 8-10 minutes.

Once the pears have caramelized and the salami has crisped up, remove from the top rack, set the oven to bake at 400 and put the pan in the center rack.

Cook for another 5-10 minutes until the crust of the flatbread is golden brown.

Once cooked, remove from the oven and allow to set for 5 minutes.

Lay out the arugula evenly across the flatbread

Dip a spoon into the balsamic reduction and drizzle across the flatbread as desired.

Dust with grated parmesan and serve. It goes good with a crisp sauvignon blanc or hoppy IPA.

photos here :

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bon appetit