Clam, Bacon and Potato Flatbread
A couple of years ago, I made a spicy clam, chickpea and pasta soup. At first glance, it didn’t seem like the ingredients would mesh well together, but it turned out to be one of the best soups I’d ever cooked.
This recipe is similar in spirit. To achieve crispy edges on the potatoes, make sure to slice them extra thin. I was generous with the pepper for an extra kick, which gave the bread some warmth. I also used turkey bacon in lieu of the real thing, which produced great results.
Ingredients:
1 envelope active dry yeast
1 cup lukewarm water
3 cups flour
1 tablespoon salt
1 egg yolk, beaten
3 slices bacon, cooked, cut or crumbled into small pieces
1 potato, thinly sliced
1/2 cup cooked clams
Salt and pepper to taste
Butter
1. In a small bowl, sprinkle the yeast over the water and let sit 5 to 10 minutes. In another bowl, combine the flour and salt and stir until blended. Add the yeast mixture to the flour and stir with a until the dough is slightly spongy, about 10 minutes, adding a little more flour if it becomes too sticky. Form the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm area until doubled, about 1 1/2 hours.
2. Preheat the oven to 450F. Lightly grease a large baking sheet with butter and set aside. Roll dough out with a baking pin until about 1/2 inch thick and transfer to baking sheet. Top dough with clams, potato and bacon, and season with salt and pepper.
3. Bake flatbread in oven until golden brown, about 20 minutes. Serve warm.