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Meat & Potatoes. I promised a week of Meat & Potatoes. 6 recipes in 6 days. That's a week in my book. So this is the last of these recipes.
My meat is sausage. Spicy Italian sausage. My potatoes are potatoes. Is that clear enough?
If not I should also say this is a recipe for flatbread. Meat & Potato Flat Bread with Mustard Greens. I added the mustard greens because spring has begun to sprung here in So. Cal and the hills are alive! Every spring the first things to come alive in the hills near my house are wild mustard plants. That means urban foraging to me.
I live in the Hollywood Hills. My street backs up to some L.A. County conservancy property, which bleeds into Lake Hollywood and the land owned by Department of Water and Power, and culminates in 4200 acres of Griffith Park. That is a lot of wild land in the middle of one of the largest cities in the world.
As I said, winter rain makes spring come early in California. Julie Andrews has nothin’ on these hills, because they really are “alive†right now. That means the tasty young leaves of wild mustard are everywhere. So I was out bright and early today gathering a big bag of mustard greens. Naturally I just had to use them within hours of picking them. So they make an appearance here in the last of my Meat & Potato posts. Meat & Potato Flat Bread with Mustard Greens serves 8 CLICK here for a printable recipe.
- 1 3â„4 t dry active yeast (from one 1/4-ounce envelope)
- 2 c water (110 degrees f)
- 2 T extra-virgin olive oil, plus more for bowl
- 1 T sugar
- 1 t salt
- 4 1â„2 c bread flour, plus more for surface
- 1 tbsp unsalted butter
- 1 T extra-virgin olive oil, plus more for brushing and drizzling
- 4 scallions, white and pale-green parts only, thinly sliced
- 2 leeks, well cleaned and chopped into 1/4’ pieces
- coarse salt and freshly ground pepper, to taste
- 1 lb Italian sausage, removed from casings
- 4 c lightly packed mustard greens
- 1 c raw russet potato, peeled and grated
- 1 c parmesan cheese, grated
- Italian parsley roughly chopped, as garnish
- very good olive oil for drizzling
Flat breads: Combine yeast and water in a mixer bowl. Let stand until foamy, about 5 minutes. Add oil, sugar, and salt. Mix with the dough hook on medium speed until well combined. Reduce speed to low. With the machine running, add flour, a little at a time, and mix until dough comes together. Transfer dough to a lightly floured work surface, and knead until smooth and supple, 10 to 15 minutes. Transfer to an oiled bowl, and cover with plastic wrap. Refrigerate for at least 4 hours (or overnight).
Remove dough from refrigerator, and bring to room temperature. Place a pizza stone onto the center rack of 
the oven. Preheat oven to 500 degrees.
Topping: Melt butter with oil in a medium skillet over medium heat. Add leeks and scallions; season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Transfer to a bowl.
Add Italian sausage to the same skillet, and set over medium-high heat. Cook, stirring and breaking meat into small pieces, until browned, 6 to 7 minutes.
Divide dough into 4 portions. On a lightly floured surface, gently stretch 2 pieces into 15-by-6-inch rounded rectangles; keep other portions covered. Place dough rectangles on a parchment-lined peel or inverted rimmed baking sheet. Brush with oil, and spread each with 1/4 of the leek mixture, leaving a 1/2-inch border. Top that with 1/4 tof he mustard greens, 1/4 of the sausage, 1/4 of the grated potato, and then sprinkle with 1/4 of the parmesan. Season with salt and pepper. Carefully slide parchment with flatbreads off the peel or sheet onto the pizza stone. Bake until flatbreads are golden brown, 10 to 12 minutes. Repeat with remaining dough.
Garnish flatbreads with fresh chopped Italian parsley, and a drizzle of olive oil. Cut into thick slices, and serve immediately.
SERIOUS FUN FOOD
Greg Henry
SippitySup
This post was entered into the "Grow Your Own" roundup, created by Andrea's Recipes and hosted this month by House of Annie.
Comments
Mmmmm....flatbread!
You have just made my day! My girlfriend and I love flatbread! Maybe instead of going to Panera Bread this week for our flatbread fix, we'll give this recipe a try.
Thank you!
Go Urban Foraging!
Nicely done!
Since you are using foraged food, would you like to enter this post in our Grow Your Own roundup this month? Full Details at
http://chezannies.blogspot.com/2010/02/announcing-grow-your-own-39.html
Who ever managed to write you
Who ever managed to write you from the water co. is hilarious, no doubt a friend?! The recipe looks delicious and I will have to keep my eyes open for wild mustard. We back up to a preserve also, must be growing there too!
My exact thoughts
were what Sam said, Rustic and on that plank, I love it!
Curious if you do what I do in our house, meat one week, veggies and fish the next, a meat cleanse? :)
I remember your foraging post from last year . . .
. . . and I'm just as jealous now as I was then. Spring is still at least a month away and about 10 inches of snow still to melt before I see any green - mustard or otherwise. However, if I may be allowed to join Sam in using arugula, this flatbread will make the wait much more bearable. It's a grand finale to a wonderful week of meat and potatoes!
please, please come over and
please, please come over and make this for me for dinner tonight. i'm craving it now - badly!!! salivating, big time.
Dear Mr. Sup
It has come to our attention that you have been illegally harvesting vegetation on Dept of W & P property. We are willing to provide amnesty for said transgression if you are willing to provide 4 of these flat breads to our offices for...ummm..."Conservation Easement Appreciation Day".
Sincerely,
Imabigbur A. Crat
Nice job
You have done meat 'n' potatoes proud, as I knew you would. Go ahead, take a bow!
Very rustic and gorgeous
This is very rustic and gorgeous Greg. I loved everything until you got to the mustard greens. I'm not a "greens" person, even though I'm from the south. Do you think I could substitute arugula?
Sam
yes
for you anything! GREG
Nice. Fresh picked mustard
Nice. Fresh picked mustard leaves. Mmmm... Looks like you ended a week of meat and potatoes with a bang. Is it bad to want flatbread pizza for breakfast?
Fab!
I want this flatbread/pizza now!!
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