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Blackberry Pesto Flatbread

A light, refreshing flatbread bursting with flavor: Andros Professional Blackberry Spreads brightens the warm notes of fresh basil in this summery and fresh pesto. Enriched with pignolis, parmigiano, and bright pops of fresh blackberries, this flatbread has it all!

Ingredients

Pesto

100g (3.5oz) ANDROS Professional Blackberry Spreads
30g (1oz) Garlic
20mL (.7oz) Roasted garlic oil
7mL (2.6oz) Olive oil
65g (2.2oz) Pignoli nuts
45g (1.5oz) Parmigiano, grated
55g (1.9oz) Parsley
75g (2.6oz) Basil
8g (.2oz) Chili flakes
8g (.2oz) Salt
5g (.17oz) Cracked pepper

Dough

17g (.59oz) Fresh yeast
6g (.17oz) Honey
180mL (6fl oz) Warm water
5g (.17oz) Salt
14mL (.4oz) Olive oil
320g (11.2oz) All-purpose flour

Toppings

54g (2oz) ANDROS Professional Blackberry Spreads
113g (4oz) Ricotta
54g (2oz) Shaved parmigiano
54g (2oz) Baby arugula
81g (3oz) Prosciutto
54g (2oz) Sliced blackberries
27g (1oz) Olive oil
Sea salt to finish

Makes 1 Flatbread

Instructions

DOUGH

Stir together yeast, honey, and water. Allow mixture to feed.
Once bubbling, mix in the remaining ingredients and knead dough until smooth.
Rest dough in an oiled bowl, covered for approximately 35 minutes (should double in size).
Roll out dough to approximately 10”x 6” oval.
Brush with olive oil and rest again, covered for 25 minutes.
Dimple bread and bake @ 375ºF for approximately 15 minutes.
Bread should be crispy and golden brown.
Cool on rack.

Pesto

Pulse all ingredients in food processor to chopped consistency.

Assembly

Spread ricotta and blackberry pesto on the cooled flatbread, overlapping the two mixtures.
Mix the arugula, blackberries, parmigiano, prosciutto, and olive oil in a bowl; toss like a salad.
Layer “salad” mixture over flatbread and top with sea salt and a drizzle of Andros Professional Blackberry Spreads.

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