Oven Baked Flatbread With Pesto, Merguez Sausage And Mancheg

Directions

1. * Note: To oven roast tomatoes - slice plum tomatoes in half, lengthwise, brush with oil and season with salt and pepper. Place in a 300 degree oven on a baking sheet and bake for 45 min
2. Flatbread: Mix water and yeast and let stand 15 min. Gradually pour in 2 c. of the flour mix and to incorporate. Mix for about 1 minute to create a sponge. Let stand, covered for at least an hour.
3. Put sponge in the bowl of a standing electric mixer. Using the dough hook, add in the salt and oil, then flour 1/2 c. at a time to create a dough. Remove from bowl and knead till smooth for approximately 7 min. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hrs.
4. Divide dough into 4 balls, let rise again for 1/2 hour and roll out into a freeform rectangle about 1/4-inch thick.
5. Preheat oven to 450 degrees. Lightly oil a baking sheet, place the dough on the sheet and prick the surface with a fork. Bake for 10 to 12 min till lightly golden.
6. Pesto: Place all ingredients in a food processor and process till smooth.
7. Assembly: Spread each flatbread with a few Tbsp. of the pesto. Top the pesto with the merguez, ramps, manchego and tomatoes. Season with freshly grnd black pepper. Place the flat bread back in the oven and bake for 5 min to heat through.
8. Remove the flatbreads from the oven and sprinkle with Parmigiano-Reggiano.
9. This recipe yields 8 servings.
10. Comments: original title as listed is "Oven-Baked Flatbread With Pesto, Merguez Sausage And Manchego Cheese."