Steak, shallot and blue cheese flatbread

• Meat

  • 5 oz Rare filet, medium

• Produce

  • 1 Garlic clove, large
  • 2 tbsp Shallots
  • 1 cup Spinach, fresh lightly packed
  • 2 Tomatoes

• Condiments

  • 1/4 cup Sauce, homemade

• Baking & Spices

  • 3 cups Ap flour
  • 1/2 tsp Brown sugar, packed
  • 1 package Instant yeast
  • 1 tbsp Kosher salt
  • 1 pinch Salt and pepper

• Oils & Vinegars

  • 1/2 tbsp Olive oil
  • 1/2 tbsp Olive oil, good

• Dairy

  • 1/4 cup Blue cheese crumbles
  • 2 oz Mozzarella, fresh
  • 1/2 cup Provolone/mozzarella blend

• Liquids

  • 1 cup Water

Found on aflavorjournal.com

Description

Ingredients

• 1 package instant yeast
• 1 cup warm water
• 1/2 tsp. packed brown sugar
• 3 cups AP flour
• 1 Tbsp. kosher salt
• 1/2 Tbsp. olive oil
• 2 tomatoes (I used on-the-vine), chopped
• 1/2 Tbsp. good olive oil
• 1 large garlic clove
• pinch of salt and pepper, to taste
• 1/4 cup homemade sauce (add more as desired)
• 1/2 cup provolone/mozzarella blend, divided
• 2 Tbsp. shallots, minced
• 1 cup fresh spinach, lightly packed
• 5 oz. medium rare filet, thinly sliced
• 1/4 cup blue cheese crumbles
• 2 oz. fresh mozzarella, shredded

Directions

• Combine yeast, water and sugar into a small bowl. Mix with a spoon, then let sit for five minutes until very foamy and producing a strong yeast scent. Pour yeast mixture into the large bowl of a stand mixer. Add one cup of flour at a time, and mix on low (speed 2) with a dough hook, about 1 minute every time you add flour. Once all flour is combined with yeast mixture, add kosher salt. Allow dough hook to knead for an additional two minutes. The dough should pull away from the sides of the mixing bowl, and have a tacky texture once it is in your hands. In a different large bowl, pour in the 1/2 tbsp. of olive oil. Using your hands, spread the oil throughout the bowl to coat the entire inner surface. Place the ball of dough at the bottom of the new large bowl, allowing the bottom of the dough to be coated in the olive oil. Flip the ball of dough over, so the uncoated surface now meets the bottom of the bowl. Cover the bowl with a dry kitchen cloth and allow the dough to rise, in a warm place, for one hour.
• Combine chopped tomatoes, olive oil, and garlic into a small blender / food processor. Pulse until almost entirely blended, but allow a few chunks of tomato to remain.
• Preheat oven to 425. Remove dough from the bowl after one hour, and place onto a lightly floured surface. Punch down the dough on the floured surface. The dough surface should be smooth. Divide the dough into four equal sections. Place three sections to the side, as this is a recipe for one flatbread. Feel free to make as many as you like by doubling sauce and topping ingredients! Roll the dough to about 1/8 thick. Get it as thin as possible without it being completely transparent. Remember, there are a lot of toppings to load on top. The shape you end up with should be as close to circular as you can get it. But dont worry too much about shape - just be sure every bit of the flatbread has as close to the same thickness as you can get it, so it cooks evenly. Coat the entire surface of the dough with 1/4 cup of your homemade sauce. If you prefer more sauce, simply use more as desired. Evenly distribute 1/4 cup of the mozzarella and provolone blend directly onto the sauce, then top with shallots, sprinkling across the entire surface of the flatbread. Gently lay spinach leaves on top of the cheese and shallots, covering the entire surface of the flatbread. You may use more or less than 1 cup, depending on how much you like and/or the shape of your flatbread. Top with blue cheese, evenly distributing the crumbles across the surface. Finish with sprinkling the fresh, shredded mozzarella in the same manner. Before putting in the oven, lightly spread any exposed outer crust with olive oil. Bake for 12-15 minutes, or until the mozzarella on top is brown and bubbly. Serve hot!