‘Nduja & Roasted Sunchoke Flatbread

Coffee and Brown Butter Cream Cheese, Sage, Honey, Black Pepper

Chef Jackie Carnesi of Roberta's Pizza | Brooklyn

Adapted by StarChefs | March 2021

INGREDIENTS:

Dough:
250 grams bread flour
5 grams instant or active dry yeast
3 grams kosher salt
2 grams sugar
150 grams barely warm water, plus extra if needed

Coffee and Brown Butter Cream Cheese:
130 grams Smithfield pourable cream cheese
25 grams milk
15 grams dry milk powder
45 grams butter
½ gram coffee powder

Roasted Sunchokes:
500 grams sunchokes, 1/16” slices 
20 grams extra virgin olive oil 
20 grams salt
½ lemon, juiced

Sage Leaves:
15 sage leaves
Olive oil
3 grams salt
¼ lemon, juiced

Assembly:
65 grams ‘nduja, separated into pea sized pieces
½ gram coffee powder
85 grams Smithfield pourable cream cheese
25 grams milk
Black pepper
Honey
Maldon sea salt

METHOD:

For the Dough:
Mix the flour, yeast, salt, and sugar in a medium bowl. Add 150 grams of barely warm water and stir until smooth. If the dough feels dry or crumbly mix in a scant tablespoon of water. Cover the bowl with a damp kitchen towel and let rise until doubled in volume, around 2 hours.

For the Coffee and Brown Butter Cream Cheese:
Add butter to a small saucepan and place over medium heat until butter is melted. Whisk in the milk powder and keep whisking occasionally until the butter solids are a deep caramel brown. Strain solids and reserve butter for another day. Spread solids on a paper towel and break up with a fork and let cool. In a small bowl, whisk together the pourable cream cheese, coffee powder, milk and the brown butter solids until smooth. 

For the Roasted Sunchokes:
Place sunchokes into a medium sized bowl of water with the lemon juice and 12 grams kosher salt. Take sunchokes and using a towel, squeeze as much water out as possible. Place the sunchokes in a medium bowl and toss with olive oil and 8 grams salt. Spread on a baking sheet in a single layer and bake at 500ºF for 3 minutes. Remove from the oven and allow to cool to room temp.

For the Sage Leaves:
Drizzle sage leaves with olive oil, salt and lemon juice.

For the Assembly:
Preheat the oven 500ºF. Put the rack in the center of the oven. Lightly oil a 13 x 18 inch baking sheet. On a lightly-floured countertop, roll the dough into a ball. Cover with a damp towel and let rest for 30 minutes. Place the pizza dough on the center of the baking sheet, flour side up, and stretch it lengthwise down the center of the baking sheet. Continue to stretch the dough towards the edges of the pan until it’s about 1 inch away from the edges. Set aside. Using a spatula spread the Coffee & Brown Butter Cream Cheese over the dough. Cover with sunchokes. On top of the sunchokes, dot the flatbread with pieces of ’nduja. Scatter sage leaves evenly. Sprinkle coffee powder over everything in an even layer. Place the tray into the oven and cook for 20-30 minutes, rotating the tray every 10 minutes. While the flatbread is cooking, in a small bowl whisk together pourable cream cheese and milk, until smooth. Place in a squeeze bottle or piping bag. When the flatbread is golden brown and crisp, remove the tray from the oven and using two spatulas move the flatbread to a cooling rack or cutting board. Finish with 6-10 turns of freshly cracked black pepper, a drizzle of honey and a drizzle of pourable cream cheese in the squeeze bottle. Allow to cool for 5 minutes. Cut into 8-10 pieces, serve and enjoy.

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