Peach Balsamic Flatbread with Farinata Crust

Servings: 2-4

Farinata

2 cups chickpea flour

1 tsp salt

2 tbsp extra-virgin olive oil

Toppings

8 oz fresh Mozzarella cheese

1-2 small peaches, pitted and sliced

1 cup thinly sliced red onion

1 cup fresh arugula

Balsamic glaze to taste

  1. Preheat oven to 475ºF. In a large bowl, stir together the chickpea flour and salt. Slowly whisk in 1 1/4 cups warm water, beating until no lumps remain. Stir in olive oil, and pour into a 12" x 9" parchment lined baking sheet. Bake on the middle rack for 15 minutes, until the crust is set and lightly browned around the edges.

  2. Remove the crust from the oven. Top with hand torn pieces of fresh Mozzarella, sliced peaches, and onion, and return to the oven for another 10-15 minutes, until the cheese is bubbly.

  3. Remove from the oven, top with fresh arugula, and drizzle with balsamic glaze

Tips

  • If you've got a good non-stick pan, you can probably skip the parchment paper lining. My pans have all been thoroughly abused, so the parchment is necessary for me!

  • Don't worry too much about lumps in your batter. You just want to make sure you're not leaving any pockets of raw flour, but it doesn't need to be perfectly smooth. 

  • I used store bought balsamic glaze, but if you want to go all out, feel free to make your own balsamic reduction. 

Ben Mastracco