A Cut Above Other Flatbreads
Hardy yet delicate, this flatbread is a delicious as it is beautiful. The tender crust is a backdrop for soft, flavorful potatoes, spring onions, and cream.
A Delicate Base
Mezze flatbreads are ultra light and crisp. The dough is a blend of '00', whole wheat, and all-purpose flours, stretched paper thin. Once transferred to the peel, drizzle a golden spiral of extra virgin olive oil on top.
Little Slices of Flavor
Thinly slice a waxy potato, such as Yukon gold. At Mezze the potatoes are sous-vide'd with butter, kosher salt, paprika, caraway, garlic and thyme. If you haven’t purchased a sous-vide bath for your home (sorry the beer cooler hack won't work on vegetables—here's why, Chef Wexler recommends confiting them in butter. Make sure to reserve the leftover butter for later. This potatoes are so delicious, you’ll definitely want to make double the amount you intend to use. When applying them, I recommended the “one for the crust, one for me” method.
A Little Touch of Spring
Cut your spring onions in half lengthwise. Lay them in a pan, cut-side down, with extra virgin olive oil and place over medium heat. Cook until tender (similar to this recipe). When cool, chop pan-roasted onions into one to two-inch chunks and scatter them across the dough, up to the very edge.
Almost Ready for the Oven
Instead of cheese, this flatbread gets a generous drizzle of labneh, a Middle Eastern strained yogurt cheese. The high fat content of the labneh means this cream will not break when it meets the fury of the wood-burning oven. But to help it drizzle smoothly, Chef Wexler blends it with water, extra virgin olive oil, and a pinch of kosher salt.
The flatbreads are cooked at 800 degrees for 2-3 minutes, until the tender dough develops a good layer of delicious char. At home, you’ll want to bake your flatbread at your oven's highest temperature—on a pizza stone—until it nice and crisp, probably around 5-7 minutes.
The Parmesan of the Ocean
The popularity of Mezze’s wild cod (served with tomatillo, cauliflower and black lime… yum!) left the kitchen extra cod roe sacks. Instead of throwing them away, Chef Wexler decided to make his own bottarga! The local black cod roe is removed from the fish and packed in kosher salt for about a week and then hung to dry for 3 weeks. The resulting cured fish roe is Parmesan-like in texture, but imparts a mild caviar flavor when grated over the pizza.
Drizzle pizza with reserved butter from your potatoes. To finish this off, add a few turns of fresh ground black pepper over the flatbread and you’re topped!