Flatbread with Fava Beans, Cucumber, and Burrata
This Market Fresh Cooking recipe is complements of the Farmers’ Market weekly CSA recipe.
Yield: four servings
- 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
- 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.
- Combine cucumber and vinegar in a medium bowl; season with kosher salt. Let sit until slightly softened, 10–12 minutes.
- 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.
- 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.
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!