Slideshow: Top This: Confit Potato, Young Onion, and Bottarga (à la Mezze)

A Cut Above Other Flatbreads
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
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
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.
Fire Up!
Fire Up!
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 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.