Flatbread with Fava Beans, Cucumbers, and Burrata
A fresh and elegant flatbread topped with creamy burrata, mashed fava beans, and marinated cucumbers. This Mediterranean-inspired dish combines the earthiness of fava beans with cool cucumbers and rich cheese on a crispy grilled base.
Ingredients
- •2 cups shelled fava beans (from about 2 pounds pods)
- •1 to taste Kosher salt
- •2 tablespoons fresh lemon juice
- •2 tablespoons olive oil
- •1 to taste Freshly ground black pepper
- •2 whole Persian cucumbers
- •2 tablespoons unseasoned rice vinegar
- •½ pound Garlic-Herb Naan or store-bought pizza dough
- •2 balls burrata or fresh mozzarella
- •1 handful Basil leaves
- •1 teaspoon toasted sesame seeds
- •1 to taste Flaky sea salt
Cooking Instructions
- 1.
Cook fava beans in a medium saucepan of boiling salted water until tender, about 4 minutes. Using a mesh sieve, transfer to a colander set in a bowl of ice water. Drain and peel. Combine lemon juice, 2 Tbsp. oil, and half of fava beans in a medium bowl and lightly mash with a fork. Stir in remaining fava beans; season with kosher salt and pepper.
15 min
- 2.
Combine cucumbers and vinegar in a medium bowl; season with kosher salt. Let sit until slightly softened, 10-12 minutes.
12 min
- 3.
Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); lightly oil grate. Working with 1 piece of dough at a time, gently stretch to about a 10x8" oval. Grill over direct heat, turning and rotating as needed, until bread is stiff and both sides are lightly charred, about 3 minutes total. Move to indirect heat to keep warm while you grill the remaining piece of dough.
10 min
- 4.
Transfer flatbreads to a work surface. Tear burrata into pieces and divide between flatbreads; top with fava bean mixture, cucumbers, and basil. Sprinkle with sesame seeds, sea salt, and pepper.
5 min
- 5.
Fava beans can be cooked 3 days ahead. Cover and chill.
