Ingredients
- 6 tbsp Cento Imported Extra Virgin Olive Oil
- 4 Bellino Whole Garlic Cloves, minced
- 3 thinly sliced Shallots, 1/2 inch pieces, diced
- 8 oz Beef Sirloin, cut into 1/2 inch pieces
- 1 can Cento Cannellini Beans (19 oz), slightly drained
- 2 tbsp Lemon Juice
- 1 tbsp Fresh Thyme
- Cento Ground Black Pepper, to taste
- Cento Chefs Cut Sun Dried Tomatoes, drain,rinsed and julienned
- 2 tbsp Cento Balsamic Vinegar of Modena
- 1 tsp Honey
- 1/2 cup Fresh Parsley, chopped
- 2 cups Anna TIPO 00 Flour, more for dusting as needed
- 3/4 cup Warm Water
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 1/2 tsp Sugar
- 1 packet Active Dry Yeast
Directions
Mix flour and salt together and add to a mixing bowl. Create a well in the center and pour water into the well. Add the sugar and yeast to the water and mix within water. Gradually mix flour into the water in small increments and as the dough begins to form, take it out of the bowl and continue to work it by hand on a floured surface. If the dough is too sticky, add flour in small increments until the dough no longer sticks to your hands or the kneading surface. Knead the dough thoroughly until it becomes smooth, then place a small amount of extra virgin olive oil on the bottom of a bowl and place the dough into the bowl. Cover with plastic wrap, and leave it out until the dough has completely risen, about 15-20 minutes. To tell if the dough is fully risen, make a small indentation in the center. If the indentation does not rise, the dough is ready.
Preheat oven to 400˚F. In a skillet, heat 1 tablespoon olive oil over a medium-high flame. Add 1 garlic clove and shallots, sauté approximately 1 minute. Add beef and sauté for an additional minute, then remove from heat and set aside. In a food processor, puree beans, remaining garlic, 2 tablespoons olive oil, lemon juice and thyme. Season with salt and pepper to taste, set aside. Roll out dough to a rectangular shape, approximately 12x10 inch. Place dough on a floured baking sheet and bake approximately 5 minutes or until top is lightly browned. If dough bubbles, pierce with a fork. Meanwhile, mix together tomatoes, remaining oil, vinegar, honey, parsley, salt and pepper and set aside. Remove flatbread from oven and flip. Spread bean puree over dough, topped with beef, shallots, garlic and tomato mixture. Bake for another 25-30 minutes or until crust is golden brown. Slice and serve. Serves 4-6.
