Posted on February 24, 2012 at 9:15 AM
Monday, Feb 27 at 9:34 AM
Flatbread Pizza with Truffled Goat Cheese, Candied Garlic , Sweet Tomatoes, Pesto, and Arugula
1 package Stonefire Naan Flatbread, plain or garlic
4 oz whipped Cream Cheese
4 oz Goat Cheese (Bosky Acres or Goat Lady Dairy make the BEST around)
White Truffle Oil, To Taste
1 cup water
1 cup sugar plus 2 additional cups
1 head of fresh garlic, cloves separated and peeled
3 Roma Tomatoes, Peeled, Seeded, & Diced
2 oz Shredded Mozzerella
2 TBSP Basil Pesto
Handful of Fresh Arugula
Extra Virgin Olive Oil
Preheat the oven to 400 degrees
In a medium mixing bowl blend the cream cheese, goat cheese, and truffle oil. Season with salt and pepper and set aside.
Make a simple syrup using a small sauce pan, whisk 1 cup sugar into the water and bring to a boil. Add the garlic and cook until the garlic turn brown and sweet and the simple syrup has thickened. Let the garlic cool in the syrup at room temperature. Strain the garlic, reserving the liquid. Store the garlic in a plastic container with enough syrup to cover them.
In a medium sauce pan combine the tomatoes with 2 cups of sugar. Cook over medium heat until the water cooks out and they begin to become thick. Season with salt and pepper and let the candied tomatoes cool to room temperature. Transfer to a clean container and set aside.
Spread a generous layer of the goat cheese mixture on the base of the flatbread, leaving 1 inch of space from all the edges. Rough chop several of the garlic cloves and drop them randomly all over the pizza. Randomly place pieces of the sweet tomato on the pizza and then cover everything in a thin blanket of mozzarella cheese. Now drop 4 dollops of pesto on the top and bake until the edges are golden brown and slightly crispy and the cheese is melted and beginning to brown.
Remove from the oven and let it cool slightly. Toss the arugula with extra virgin olive oil and salt and pepper to taste. Cover the pizza with a generous mound of greens and cut into desired slices. Serve Immediately. This recipes makes enough for multiple pizzas.
I choose this recipe to represent the style of food we make for the Winebar at Reids, BIN 28. This is a brand new recipe developed for our menu debuting in two weeks. It is a menu that focuses on using southern ingredients with contemporary flair while sticking to Reids philosophy that "Local Is Better". The new menu features two new flatbreads, bbq sliders, the all new Reids Signature Burger, warm pimento cheese with beer breadSticks, and of course a large selection of charcuterie, cheeses, and enhancements like chicken liver and foie gras pate with pepper jelly. Our goal is to provide an elegent yet laidback neighborhood atmosphere for friends to dine and drink at anyday of the week. We also have live music on friday and saturday nights.