Footage: Vic Chin, Video: Vic Chin and Peter Ruocco
I’ve made so much…and I imply loads and loads of those easy, scrumptious, five-ingredient flatbreads that exhibit summer season…I’ve recollections of sending out one or two into the eating room at COCO5OO when I used to be the chef there and the perfume from the toasty dough and heat truffle oil filling the room. Invariably, everybody sought after one and so extra orders would are available and the cycle endured.
The usage of leftover dough from the former evening’s pizzas ends up in a flatter, crispier crust or you’ll use lavash in a pinch. However, don’t prepare dinner it too lengthy because the creme fraiche would possibly ruin — you need crispy edges with a base that has a bit play to it.
It’s humorous after I recall to mind it, I grew up in Brooklyn in a meat and potatoes circle of relatives who ate pizza on Fridays. At all times with pink sauce, cheese and a variety of meat. I didn’t see a white pie till I got here to California. This one has simply 5 components, it’s simple and lovely and I don’t say that about many stuff. It began so as to fritter away dough, then on a whim, I added the creme fraiche, the blossoms and cheese. The truffle oil was once an afterthought that brings out the floral notes of the blossoms…it’s gorgeous, horny…and stylish!
Squash Blossom Flatbread
Makes four flatbreads