A recent trip to Beverly Hills, Calif., teased my longing for spring vegetables. Strawberries, asparagus, sunflower sprouts, baby cucumbers, spring greens and garlic took me to a place of food ecstasy. As the veggies begin to peak in sunny California, I have hope for what I know is right around the corner at our Midwest farmers markets.
It just so happens that a new gluten-free flatbread I received was created in a similar ZIP code to 90210, and so an adventure to the Sunday market to gather toppings seemed like destiny. Going in without a plan, letting creativity have the upper hand, talking heirlooms with backyard farmers… oh, man!
Venice Bakery has created an A+ pizza and flatbread crust. I’ve never baked a gluten-free ‘za (until now) with a prepared crust that combines perfect inner fluffiness with a crispy outer layer. The product is extremely thin but at all cracker-like. There are a variety of crust shapes; I experimented with the flatbread, which came two single-serve ovals per package. One crust was the perfect size for lunch with a nice big salad and wine cocktails with fresh strawberry puree.
I hope these ingredients will entice you to get to you local farmers market soon. Keep your eyes open; they start to appear in April. In the meantime, be creative with your toppings. The herbs already baked into the crusts are delicate and just the right amount to add a splash of flavor to any pizza. Our lunch was a combo of savory and sweet, and the crust was the perfect host for a delightful array of light, fresh, local ingredients. Ciao bella! Spring Asparagus and Herbed Goat Cheese Flatbread Makes 1 flatbread
1 Venice Bakery gluten-free vegan flatbread*
5 to 7 spears of asparagus, ends trimmed
1 spring garlic bulb or small leek, sliced in thin strips
3 to 5 Tbsp. extra virgin olive oil, divided
Freshly ground black pepper to taste
Kosher salt to taste
½ cup herbed goat cheese balls packed in olive oil, cut into 1/3-inch thick slices
2 Tbsp. chopped sorrel
2 Tbsp. chopped chives for garnish
1/3 cup sunflower sprouts for garnish
2 Tbsp. dried Buddha’s hand zest or lemon zest for garnish
• Preheat the oven to 450 degrees.
• Toss together the asparagus, garlic or leek, 2 tablespoons of extra virgin olive oil, salt and pepper on a baking sheet. Roast 12 minutes, tossing occasionally, until slightly brown and caramelized. Set aside.
• Raise the oven temperature to 475 degrees. Bake the flatbread directly on middle rack for 3 to 4 minutes until light brown.
• Remove the flatbread from oven and place on a baking sheet. Drizzle 1 to 2 tablespoons extra virgin olive oil over the crust. Sprinkle the crust evenly with the sorrel, then top with the goat cheese. Add the roasted asparagus and press it gently into the cheese over cheese and lightly press spears into cheese.
• Bake 9 to 10 minutes until slightly brown and set. Remove from oven and garnish with chives, sunflower sprouts and dried Buddha’s hand or lemon zest.
Strawberry and Blood Orange Flatbread Makes 1 flatbread
1 Venice Bakery gluten-free vegan flatbread
4½ cups strawberries, halved and stems removed, divided
6 oz. apricot honey goat cheese (or another sweet or plain chevre)
Extra virgin olive oil for drizzling
6 to 8 slices fresh or dried blood orange
• Preheat the oven to 475 degrees. Bake the flatbread directly on the middle oven rack and bake 3 to 4 minutes until light brown. Place the flatbread on a baking sheet and set aside
• Puree 4 cups of strawberries in a blender. Place the goat cheese and ¼ cup strawberry puree** in a small mixing bowl and mix together until a paste forms.
• Spread the cheese mixture on the flatbread crust to the edges. Reserve the remaining cheese mixture.
• Press dried blood orange slices into the paste to cover the flatbread. Lightly drizzle a bit of extra virgin olive oil on each slice and rub the oil into them.
• Bake 9 minutes, until the oranges begin to brown.
• Garnish the pizza with the remaining ½ cup strawberries. Serve with remaining strawberry cheese mixture on the side.
*Venice Bakery gluten-free flatbreads are available online. **Reserve the strawberry puree for a cocktail or other use.
This article appears in Guide to Beer 2014.