Prep Time: 3 Hours
Cook Time: 20 Minutes
Servings: 10 Lettuce Wraps
FOR THE DOUGH
- 1 Cup buttermilk
- 3/4 Cup sour cream
- 2 tsp instant yeast
- 2.5 tsp salt
- 2 TBSP sugar
- 4 Cups bread flour
FOR THE OMNIVORE TOPPING
- 1/2 Pound Omnivore Beef 90% Lean 10% Fat
- 1 tsp red pepper flakes
- 1 tsp sugar
- 1/2 tsp salt
THE REST OF THE TOPPINGS
- 2 cloves garlic, sliced thin
- 1 Cup cherry tomatoes
- 1/4 red onion, sliced thin
- 1/2 Cup pesto
- Grated Parmesan cheese to finish
To prepare the dough, in a mixing bowl add the buttermilk, sour cream, yeast, salt, and sugar then whisk to combine. Add the flour and mix for 5 minutes in a stand mixer with the hook attachment until the dough is evenly mixed and is elastic.
If you don't have a stand mixer, knead by hand until the dough is thoroughly mixed and is elastic in texture. (This one is for the true champions)
Cover the dough in the bowl with plastic wrap and let it proof for 2 hours at room temperature.
While the dough is proofing, prepare the ground beef topping by mixing the Omnivore beef, red pepper flakes, sugar, and salt together. Cover and keep refrigerated.
Slice the red onion and garlic thinly and soak in cold water to remove some of the bitterness.
Once your dough has doubled in size, cut it into two equal portions. (DO NOT TEAR THE DOUGH. This will undo all of the past two hours' work.) Once two equal portions are established, stretch them into a rectangle flatbread shape and place them on the baking sheet side by side. Proof covered for another hour.
Uncover the proofed flatbreads and spread each one well with pesto. Next place marble-sized spicy Omnivore Beef meatballs throughout. Follow this with the remainder of your toppings.
Place the topped flatbreads into a 500F oven for 15 minutes and bake until edges of crust are browned.
Cut into whatever shape you enjoy and well... enjoy!