Flatbread with Fava Beans, Cucumbers, and Burrata

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. 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. 2.

   Combine cucumbers and vinegar in a medium bowl; season with kosher salt. Let sit until slightly softened, 10-12 minutes.

   12 min

3. 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. 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. 5.

   Fava beans can be cooked 3 days ahead. Cover and chill.