13 oz pizza dough ball, thawed, Gala VE 062856
8 oz flat leaf spinach, cut into ribbons, ProAct VE 005767
4 oz feta crumbles, Brighton Farms VE 074695
2 oz yellow onion, minced, ProMark VE 007624
2 tsp parsley, chopped, Western VE 007185
½ tsp kosher salt, Diamond Crystal VE 066782
½ tsp black pepper, freshly ground, McCormick VE 039468
2 tb clarified butter, Grassland VE 075116
4 oz pickled sweet peppers, chopped, Cool Crisp VE 031141
Combine spinach, feta, white onion, parsley, salt and pepper in a mixing bowl. Mix until evenly combined.
Cut the dough ball in half- roll each piece into a very thin oval/circle (approximately 16 x 12 inches). The dough should be rolled as thin as possible to mimic traditional gözleme texture. Dock thoroughly across the entire surface to minimize bubbling.
Spread spinach mixture over half of the dough, leaving a half inch border around the edge. Fold dough over filling and firmly crimp edges to seal.
Place stuffed flatbread on a lightly oiled griddle preheated to 325-350°F. Cook 3-4 minutes per side, pressing occasionally with a grill press until golden brown and the filling is heated through. Brush both sides with clarified butter during the final minute of cooking. Continue cooking until the exterior is crisp and deeply golden.
Transfer to a cutting board and rest for 1 minute. Cut into 6-8 wedges and serve with pickled pepper relish spooned over the top or on the side along with some fresh lemon wedges.
Yields 2 shareable flatbreads
MAILING ADDRESS
Van Eerden Foodservice
PO Box 3110
Grand Rapids, MI 49501
GRAND RAPIDS SHIPPING ADDRESS
Van Eerden Foodservice
650 Ionia SW
Grand Rapids, MI 49503
FORT WAYNE SHIPPING ADDRESS
Van Eerden Foodservice
8252 Smith Rd
Fort Wayne, IN 46809
