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Jansal Valley Flatbread

Recipe type: Appetizer



3⁄4 cups
Warm Water (for the crust)
Envelope Dry Activated Yeast (for the crust)
1 cup
Chestnut Flour (for the crust)
1 tablespoon
Sugar (for the crust)
3 tablespoons
Extra Virgin Olive Oil (for the crust)
3⁄4 tablespoons
Salt (for the crust)
2 ounces
Cured Duck Salami (about 1/4 salami, sliced)
1 cup
Figs (sliced)
2 tablespoons
Gorgonzola (crumbled)
Balsamic Glaze (optional)


Preheat oven to 400°F. Activate yeast by sprinkling into warm water and setting aside for 15 minutes. Combine dry crust ingredients together and stir in the olive oil. Next, slowly add yeast mixture. When dough can form a ball, cover and set aside for 15 minutes.  On a piece of parchment, form dough into a crust shape, and bake until cooked through and the edges begin to brown, about 7-10 minutes.

Spread ricotta evenly over crust. Layer arugula, then sliced figs and duck salami. Sprinkle with gorgonzola and drizzle with balsamic glaze if desired.