Flatbread Peazza Salad

Flavour Kit RecipesJune
Written By Sonia Potichnyj

The beauty of this peazza is all the farm-to-table produce. Brimming with tender asparagus, dotted with garden peas, slathered with honey glazed shitake mushrooms. Topped with an arugula ramp salad that coats every element of the flatbread, bursting with flavours featured in our Ramp Flavouring Kit.

Flavouring Components: Ramp Flavouring Kit

  • 1 Preserved Lemon Vinaigrette

  • 2 Pickled Wild Ramps

  • 3 Ramp Oil

  • 4 Crispy Miso Pecan Crumble

Flatbread Components

  • 1-2 flatbreads (store bought)

  • 8oz shitake mushrooms

  • ramp oil (flavouring component 3)

  • 2 tablespoons liquid honey

  • salt & pepper

  • 2-3oz grana padano

  • 8oz buffalo mozarella

  • 1 bunch asparagus

  • 1/4 cup peas

  • 2 handfuls arugula

  • 1 handful pea tendrils

  • 5 wild pickled ramps (flavouring component 2), diced

  • 1 spring of mint leaves torn

  • 1 tablespoon preserved lemon vinaigrette (flavouring component 1)

PREPARE YOUR INGREDIENTS

Step 1: PRE-HEAT OVEN to 425F

Step 2: PREPARING THE MUSHROOMS Remove the mushroom stems. Place mushroom caps onto a parchment lined sheetpan, drizzle with ramp oil (flavouring component 3), season with S&P, drizzle with honey. Roast 5 minutes at 425F. Use a timer, it takes a few seconds for the mushrooms to burn.

Step 3: PREPARING THE VEGETABLES Wash the asparagus, peas, arugula, pea tendrils and mint. Cut asparugus tips and set aside. Cut the stalks on a sharp diagonal, set aside. Remove peas from pods, set aside.

Step 4: PREPARING THE SALAD Rinse pea tendrils, arugula and torn mint. Spin dry, place into a bowl ,add the diced Pickled Wild Ramps (flavouring component 2), set aside

ASSEMBLING THE FLATBREAD

  • Place flatbread onto a sheet pan. Brush lightly with ramp oil (flavouring component 3)

  • Dust generously with grana padano

  • Layer with buffalo mozzarella

  • Scatter with asparagus and peas

  • Set aside until ready to bake or grill

COOKING METHOD

  • OVEN : Preheat oven to 450F, place flatbread on sheet pan or directly onto oven rack. Bake 5-7 minutes or until crust is golden brown and crispy.

  • GRILL: Fire up the grill and heat until sizzling. Place flatbread directly onto grill until crust is lightly charred and crisp.

  • Once crisped, place flat bread onto cutting board, cut into portions, top with salad

ARUGULA SALAD

  • Place diced pickled wild ramps (flavouring componenet 2) into a bowl

  • Add a splash of the lickling liquid

  • To the bowl add the arugula, pea tendrils and mint



PLATING & GARNISHING THE FLATBREAD

  • Place crisped flat bread onto a cutting board

  • With a sharp knife cut the flatbread into squares or tringles or rectangles

  • Drizzle the arugula salad gently with the Preserved Lemon Vinaigrette (flavouring component 1), adjust seasoning

  • Layer the arugula salad all over the flat bread, pull up gently to create height

  • Drizzle with liquid honey

  • Sprinkle with Crispy Miso-Pecan Crumble (flavouring component 4)


    ENjOY

DSC_0736.jpg














Sonia Potichnyj
Previous

Spring Asparagus Salad

Next

Lemony Pappardelle