What’s Cooking: Pork sausage flatbread

Pork sausage flatbread with fennel puree and pecorino
Chef de Cuisine Cory Seeker

Fennel puree
2 T Extra virgin olive oil
4 C washed and sliced fennel bulb
2 T chopped garlic
¼ c white wine
2 C water
1 T kosher salt
½ C ricotta cheese

1. In a large sauté pan, heat the oil over medium heat.
2. Add sliced fennel and garlic, season with salt and pepper and cook until tender and lightly caramelized, about 10 minutes
3. Deglaze the pan by adding the white wine and cook for 30 seconds.
4. Add water cook until the water has reduced to a glaze, about 10 minutes
5. Using a blender, puree the mixture until smooth. Taste and add additional salt if necessary. Transfer to a bowl and cool completely.
6. Add ricotta cheese and mix until thoroughly combined.

Roasted red onion and pickled mustard seed
4 C red onion, large dice
2 T balsamic vinegar
2 T Extra virgin olive oil
1 T kosher salt

4 T pickled mustard seed
2 T granulated sugar
½ c water
1/3 c champagne vinegar

1. Preheat the oven to 350 degrees.
2. Toss red onion with balsamic vinegar, olive oil and season with 1 T kosher salt. Spread out in single layer on a baking sheet.
3. Roast for 6 minutes. The onions should be semi tender but still have a crunch.
4. Cool completely.
5. While onions are cooling, in a small saucepan, combine mustard seed, granulated sugar, water, and champagne vinegar.
6. Simmer over low heat, stirring frequently. Cook until most of the liquid is absorbed, about 12 minutes. Cool completely.
7. After both the onions and the mustard seeds are cooled, toss together.

Other ingredients you will need
Store bought pizza dough- split into 2-6 oz dough balls
Semolina flour
Store bought raw, ground pork sausage 8 oz.
Extra virgin olive oil
Pecorino cheese, 1/2 cup shredded
Fresh sage and parsley leaves for garnish

Assembly instructions

Proof dough
Leave dough at room temperature, lightly covered with plastic wrap, about 1 hour. The dough should be room temperature and beginning to rise.

Open dough
Dip the dough ball into the semolina, just enough to lightly coat each side to prevent your fingers from sticking. Working from the edges into the middle, pinch the dough with one hand and lightly pull on the dough with other hand until the dough is about 10 inches long and 5 inches across. It should be an oval shape.

Place opened dough on a baking sheet sprinkled with semolina flour to prevent sticking.

Assemble the ingredients
1. Preheat the oven to 450 degrees.
2. Using the back of a spoon, smear the fennel puree on the opened dough to within ¼ inch of the edges. There should be enough fennel puree for both flatbreads.
3. Evenly distribute the ground pork sausage onto both flatbreads, there should be 4 oz on each.
4. Next, sprinkle the roasted red onion and pickled mustard seed mixture onto both flatbreads.
5. Bake in the lowest rack in the oven for 10-12 minutes. Add additional time if crust is not crispy.
6. When flatbread is done and out of the oven, drizzle the crust with extra virgin olive oil.
7. Cut flatbread into 8 pieces. Start by cutting down the middle long ways, then cut in half the other way. Then cut those two halves in half.
8. Sprinkle flatbread with grated pecorino cheese, about ¼ cup per flatbread.
9. Garnish the flatbread with cleaned sage and parsley leaves.

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