Phoenix Flatbread with goat cheese spread

Source: Phoenix Brewing Co., Atlanta, GA

Yield: 24 servings

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Nutritional Information:
Nutritional Information

Ingredients

•	Phoenix Flatbread

•	2 cups warm water

•	1/2 oz. SYSCO Classic active dry yeast

•	1/2 cup Arrezzio olive oil

•	1 Tbsp. SYSCO Classic sugar

•	1 lb., 9 oz. SYSCO Classic all-purpose flour

•	2 Tbsp. each finely chopped SYSCO Natural fresh rosemary, sage

•	1 lb., 6 oz. fresh goat cheese

•	2 cups SYSCO Classic sour cream

•	2 to 4 Tbsp. SYSCO Imperial heavy cream

•	2 Tbsp. finely chopped SYSCO Natural fresh chives

•	2 SYSCO Natural garlic cloves, finely chopped

•	2 tsp. SYSCO Imperial ground black pepper

•	1 lb., 4 oz. SYSCO Imperial onions, sliced, sautéed

•	12 oz. Arrezzio sun-dried tomatoes, drained, slivered

•	12 oz. SYSCO Natural fresh watercress, cleaned, chopped

•	1 cup Arrezzio reduced balsamic vinegar*

Preparation

1.

For flatbread, combine water and yeast in bowl; stir to dissolve yeast. Add oil, salt, sugar, 1 lb., 4 oz. of the flour, rosemary and sage. Mix until smooth, adding as much remaining flour as needed for stiff dough. Knead until smooth and elastic; place in greased bowl, turning dough to coat. Cover; let rise at room temperature until doubled, about 1-1/2 hours.

2.

Punch dough down; divide into 2-oz. pieces, shaping into balls. Roll each piece into 5-in. round; transfer to parchment-lined sheet pans. Brush dough lightly with olive oil. Bake at 350°F about 25 minutes until crisp and lightly with olive oil. Bake at 350°F about 25 minutes until crisp and lightly golden. Cool on racks.

3.	For cheese spread, combine goat cheese, sour cream and enough heavy cream to make smooth paste. Stir in chives, garlic and black pepper. Set aside.

4.	For each serving, spread 1-1/2 oz. cheese mixture on each baked flatbread. Top with 3/4 oz. sautéed onions, 1/2 oz. each sun-dried tomatoes and watercress; drizzle with reduced vinegar.

5.	*Reduce 2 cups vinegar to 1 cup yield.