Gourmet Yourself: Shrimp and Chorizo Flatbread

Finger foods keep one hand free for your beer

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    NEWSLETTERS

    TK
    flickr
    Shrimp and chorizo flatbread at Media Grill & Bar pairs nicely with a glass of red wine.

    For the dough:

    1 package instant yeast
    2 cups bread flour
    1 teaspoon sea salt
    2 tablespoons olive oil
    1 3/4 cups cold water


    In a mixing bowl with dough hook, or by hand with a wooden spoon, mix dry ingredients. Add the olive oil to bring the dough together. Then slowly add the water.  Knead the dough for about 10 minutes.

    For the flatbread:

    2 ounces Manchego cheese, grated
    4 each 16-20 shrimp, lightly cooked
    1 ounce dry chorizo, thinly sliced
    1 ounce arugula
    1 teaspoon olive oil
    ¼ teaspoon fresh lemon juice
    Course sea salt and fresh ground pepper


    Heat oven to 500 degrees. Divide in half. Roll out each ball to 1/8 -1/4 inch ovals. Put the second flatbread dough in the freezer for later use. Par bake the dough on a pizza stone or unglazed ceramic tile just long enough so it remains stiff (about 90 seconds).Using a pizza paddle will make this much easier. Remove the dough from the oven. Top with cheese, shrimp (which have been cut in half lengthwise), and chorizo. Return the flatbread to the oven for about 4 minutes, until the edges start to turn a dark brown.  Remove from the oven and cut into pieces. Toss the arugula, olive oil, lemon juice and salt and pepper in a bowl and put on top of the flatbreads.