Flatbread with Harissa Hummus, Shrimp, and Basil-Mint Pesto

I like to experiment with new flavor combinations. While the crust for this flatbread is prepared the same as your typical pizza dough, the toppings couldn't be more different -- no cheese, no red sauce, no meat. Rather, this flatbread is topped with harissa hummus, grilled shrimp, and a pesto made from basil and mint -- Middle Eastern inspired flavors.

This flatbread is loosely based on a recipe by Bobby Flay. While similar in concept, I've tweaked the  recipe quite a bit, putting my own culinary spin on it. Added a nice amount of harissa to the hummus, which gives the hummus a welcome smoky element (from the dried ancho and guajillo chiles), and opted for a basil-mint pesto rather than a cilantro-based iteration. Mint pairs quite nicely with harissa; in fact, mint is readily found in the many preparations of this North African condiment. You can prepare the hummus, harissa, and pesto in advance, which makes assembling this dish a breeze.

This flatbread would serve as a nice passed appetizer at a dinner party. Or, enjoy on its own as a light lunch (perhaps, with a green salad and a glass of rose).

In the warmer months, you can prepare the flatbread on a grill. A charcoal grill would be my preference, as it imparts that nice smoky bbq flavor. The flatbread needs but a mere minute or so per side. Otherwise, a hot pizza stone in the oven is a more than capable substitute.

    Harissa humus, harissa, basil-mint pesto...

   

Harissa Hummus

1 cup cooked chickpeas
2 tablespoons tahini
¼ cup harissa
½ lemon, juiced
1 garlic, smashed with salt
2 tablespoons extra virgin olive oil
Sea salt to taste

Mix all ingredients in a food processor or blender until very smooth.

Basil-Mint Pesto
1 cup basil leaves
1/2 cup mint leaves
1/4 cup toasted pine nuts (or even pistachios)

1 or 2 garlic cloves
1/4 cup extra virgin olive oil
Sea salt and fresh ground black pepper to taste

Add the basil, mint, toasted pine nuts, garlic, and salt and pepper to a food processor or blender. Slowly add the olive oil and blend until all ingredients are well incorporated and smooth.

Assembling the Flatbread
Refer to this post for the dough recipe (provides enough dough for 8 flatbreads)

For each flatbread:
4 large shrimp
Harissa hummus
Harissa
Basil-mint pesto
Mint leaves for garnish
Toasted pine nuts for garnish
Extra virgin olive oil, for drizzling on top
Sea salt and fresh ground black pepper to taste

Note: you can freeze any left over dough (lightly oil the dough and place in  a zip lock bag).

Place the pizza stone in the oven and preheat on broil for at least 30 minutes. Cut a piece of dough weighing about 4 1/2 ounces. Lightly flour your work surface and roll out the dough into a long wide strip. Slide the pizza onto the baking stone and bake until the crust is golden brown about 5 to 6 minutes.

Peel the shrimp. Season with salt and pepper. Heat a non-stick skillet with ~1 tablespoon of olive oil over medium heat. When hot, add the shrimp and cook, about 1 minute per side. Set aside.

Remove the dough from the oven. With a spatula spread a layer of hummus on top. Top each flatbread with four shrimp. Place a teaspoon of pesto and harissa over each shrimp. Garnish with a few mint leaves. Drizzle a little olive oil over the flat bread and sprinkle with coarse sea salt and  toasted pine nuts.

You can see the yeast in action...the dough has been sitting at room temperature over night and has risen nicely, with lots of little air bubbles.