This is a deliciously simple meat and potatoes flat bread. The meat comes in the form of spicy Italian sausage. The potatoes are well, potatoes! Sausage & Potato Flat Bread with Mustard Greens.
serves 8
Ingredients
- 1 3/4 teaspoon dry active yeast (from one ¼‑ounce envelope)
- 2 cup water (110 degrees f)
- 2 tablespoon extra-virgin olive oil, plus more for bowl
- 1 tablespoon sugar
- 1 teaspoon salt
- 4½ bread flour, plus more for surface
- 1 tablespoon unsalted butter
- 1 tablespoon 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 ¼‑inch pieces
- coarse salt and freshly ground pepper, to taste
- 1 pound italian sausage, removed from casings
- 4 cup lightly packed mustard greens
- 1 cup raw russet potato, peeled and grated
- 1 cup parmesan cheese, grated
- italian parsley roughly chopped, as garnish
- very good olive oil for drizzling
Directions
Flatbreads: 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 ¼ of the leek mixture, leaving a ½‑inch border. Top that with ¼ tof he mustard greens, ¼ of the sausage, ¼ of the grated potato, and then sprinkle with ¼ 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.
…let’s just call it lunch instead, shall we?
As long as you don’t call it stoup a la Rachael Ray! Sounds perfect for the weather we have been having.
Greg — Love the sound of this soup and the accompanying crostini. It’s getting cold here in the Northeast, I may have to make a batch of this soon. I love chickpeas, but must confess that I almost always feel compelled to futz with them a while to slip them from their outer skin before using them…I try not to, but can’t seem to control myself. It’s just that the thought of loose skins littering whatever final dish I am making drives me crazy. Does anyone else do this, or am I insane? — S
In December I will be
A baubled, bangled Christmas tree
With soup bowls draped all over me
Merry once, merry twice
Merry chicken soup with rice
I told you once, I told you twice
All seasons of the year are nice
For eating chicken soup with rice
My middle name, call me soup, call me stew
Put a bowl in front of me, and I will feel anew!
Carole King, and a little from me…
Wow, beautiful. GREG
I got such a laugh out of this post, because the other night I made a stew, which my husband said was a soup because the broth was too thin (which, I think, was because I didn’t put heavy cream in there).
i love chickpeas. we eat them as a dish called potaje de garbanzos. soo delish. traditionally they call for hamhock but I don’t eat it, so sometimes I’ll add a good piece of round! Nice looking stew.
I love it, whatever you want to call it. I think chickpeas are so great in anything. Your feta toasts just make your stew only better in my opinion. Glad you are feeling better.
Sam
Whichever it is, I love the idea of the chickpeas on toast with feta cheese, yummy!
soup or stew, this looks delicious either way! Colds are so annoying, I feel your pain
Soup or Stew — it looks delicious and so does the feta toasts!!
about Rachel Ray (am I going to hell for writing her name on this blog) but she calls it a “stoup” when she can’t decide if it’s a soup or a stew. Either way, this looks amazing to me!
P.S. My math skills are improving along with my cooking here at sippitysup!
…she had insider information about the true nature of the soup;)
Glad that you are feeling somewhat better. I agree w/ you on exercise when you are on the fence health wise. It will either make you feel all better (or go ahead and make you fully sick, either way, getting you to getting well, faster).
This flummoxed stew sounds perfect, and topped with the feta toasts is incredibly tempting. I need to make it soon, but alas will have to wait until I unpack my kitchen. Ah with this weather, I’d have loved to know a pot of this was simmering merrily away. What a wonderful recipe and thank you so much for sharing.
Perhaps I’m a geek, perhaps I’m just a sick girl (cough, cough…) with a little time on her hands, but after reading your post I had to do a little research of my own. After visiting several reliable on-line sources, and reading a few articles on the subject. I’ve come to the conclusion, that in fact you have labeled your dish correctly. No Soup for You! Stew on the other hand… well, yes of course!
It’s beans. It’s in a bowl. I’m calling it chile. And, I’m not even flummoxed. (did I know you had a dog?)
Is the four legged lover that lives in my house a dog?? I thought he made us interesting… GREG
You can call it whatever you want as long as you leave a bowl for me.
Beautiful stew or soup? Either way it’s gorgeous! Perfect to get rid of the last of a cold and chase away this chilly weather!