FLATBREAD WITH FAVA BEANS, CUCUMBER, AND BURRATA

FLATBREAD WITH FAVA BEANS, CUCUMBER, AND BURRATA
This Market Fresh Cooking recipe is complements of the Farmers’ Market weekly CSA recipe.

INGREDIENTS

  • 1 cups shelled fava beans (from about 1 pound of pods)
  • Kosher salt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil, plus more for grill
  • Freshly ground black pepper
  • 1 Persian cucumber, thinly sliced
  • 1 tablespoon unseasoned rice vinegar
  • 1/2 pound store-bought pizza dough, room temperature
  • 1 (8-ounce) ball burrata or fresh mozzarella, drained
  • Basil leaves (for serving)
  • 1 teaspoon toasted sesame seeds
  • Flaky sea salt
PREPARATION

  1. Cook fava beans in a medium saucepan of boiling salted water until tender, about 4 minutes. Using a mesh sieve, transfer to a colander set in a bowl of ice water. Drain and peel. Combine lemon juice, 1 Tbsp. oil, and half of fava beans in a medium bowl and lightly mash with a fork. Stir in remaining fava beans; season with kosher salt and pepper.
  2. Combine cucumber and vinegar in a medium bowl; season with kosher salt. Let sit until slightly softened, 10–12 minutes.
  3. Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); lightly oil grate. Gently stretch the dough to about a 10×8″ oval. Grill over direct heat, turning and rotating as needed, until bread is stiff and both sides are lightly charred, about 3 minutes total.
  4. Transfer flatbread to a work surface. Tear burrata into pieces and place scattered atop the flatbread; top with fava bean mixture, cucumber, and basil. Sprinkle with sesame seeds, sea salt, and pepper.
courtesy of Bon Appetit
serves: 4