Recipe by Local Roots recipe contributor, Chef Casey Corn @casey_corn
Lettuce is one of those ingredients that we always break down to eat, but they are so beautiful in their original whole head form! This recipe works great with any round head of lettuce. Also, feel free to use a pre-made pizza crust for this...it'll still taste great!
for the flatbread:
1¼ c 00 flour, plus more for dusting
1 tsp salt
½ c lukewarm water
1 ea packet of rapid rise yeast
for the pesto:
1¼ c basil leaves
1 c grated parmesan
½ c grated pecorino
2 ea garlic cloves
½ c extra virgin olive oil
pinch kosher salt
for the build:
1 ea round head of lettuce, like butter, green leaf, frisee, etc
2 ea burrata balls
½ c cherry tomatoes, halved or sliced
drizzle extra virgin olive oil
tt fresh cracked black pepper
1. For the flatbread, sift flour and salt into a bowl and make a well in the center. Combine the lukewarm water and yeast in a spouted measuring cup and whisk until smooth. Pour directly into the center of the well, and mix with a wooden spoon to combine. When a shaggy dough has formed, transfer to a floured surface and knead for about 10 min, until dough is elastic and smooth. Grease a large bowl with olive oil, place dough ball in, and cover with plastic wrap. Place in a warm spot and let rise about two hours, or until it has doubled in volume. To use right away, punch down, then roll out on a floured surface. If saving for a later use, punch down, and place it in a freshly oiled bowl, cover with plastic wrap, and refrigerate. Before using, let come to room temperature.
2. To make the pesto, combine basil leaves, salt and garlic cloves in a food processor and blend on high until garlic is mostly broken down. Add cheeses, and start food processor on high again. While it is running, drizzle in the olive oil until smooth. Store in a jar or airtight container in the fridge.
3. Preheat oven to 475F. Place a pizza stone or baking sheet in the oven to heat as well.
4. On a floured surface, turn out room temperature dough, and push with your fingertips to form a flat, circular puck. Pick up the puck, and pinch and stretch around the edge to widen it evenly. Then stretch on the countertop to desired size.
5. Carefully transfer dough to your pizza stone, and cook for 9 minutes, until slightly golden. Remove from oven and drizzle olive oil over the top. Let cool slightly.
6. Place burrata balls in a bowl and, with a whisk, mash and whip them until they are creamy. Season with a little salt and pepper to taste. Slice cherry tomatoes.
7. Transfer flatbread to platter and spread whipped burrata on top.
8. Using your fingers, rub pesto into the leaves of your head of lettuce, using about two tablespoons, depending on the size of the head. Holding the head just above the root, carefully use a sharp knife to cut out the core. Place lettuce carefully on the flatbread, trying to keep the head together as much as possible. Add cherry tomatoes, and serve with a pizza cutter!
Delicious, farm-fresh harvests are closer than you think.