| Grilled Flatbread Topped with Beef Fillet & Sundried Tomato Chutney | ||
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Prep. Time: 20 minutes Cook Time: 37 minutes 6 tbsp Cento Imported Olive Oil 3 shallots, sliced thin 4 Bellino Whole Garlic Clove, minced 8 oz beef sirloin, diced ½ inch pieces 15 oz Cento Cannellini Beans, slightly drained 2 tbsp lemon juice 1 tbsp fresh thyme Salt and Cento Ground Black Pepper, to taste 16 oz pizza dough All-Purpose Flour, for dusting 5 oz Cento Sundried Tomatoes, drained, rinsed, and julienned 2 tbsp Cento Balsamic Vinegar 1 tsp honey ½ cup fresh parsley, chopped |
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| Preheat oven to 400° F. In a skillet heat 1 tbsp oil over a medium-high flame. Add 1garlic clove and shallots, sauté approximately 1 minute. Add beef and allow to sauté for an additional minute; remove from heat and set aside. In a medium bowl, puree beans, remaining garlic, 3 tbsp oil, lemon juice, and thyme in food processor until smooth. Season with salt and pepper to taste; set aside. Roll dough out to a rectangular shape, approximately 12 inches wide and 10 inches long. Place dough on floured baking sheet. Bake for approximately 5 minutes or until top is lightly browned; if dough bubbles, pierce with fork prongs. Meanwhile, mix together tomatoes, remaining oil, vinegar, honey, parsley; season with salt and pepper to taste and set aside. Remove from oven and flip flatbread. Spread bean puree over flatbread; top with beef, shallots, garlic, tomato chutney. Bake for another 25-30 minutes or until crust is golden brown. Slice flatbread and serve. Serves 4-6. |