Cranberry Wild Rice Flatbread

Name: Cranberry Wild Rice Flatbread (Elevated)
Total time: 1 h 30 min
Yield: 4
Cuisine: French
Ingredients: 1 lb Homemade sourdough pizza dough; 3 tbsp Olive oil-extra virgin; 1 cup Cooked wild rice-black variety; 1/2 cup Cranberry sauce-homemade with orange zest; 1/4 cup Pecans-candied; 4 oz Duck confit-shredded; 2 oz Gorgonzola cheese-crumbled; 1 tbsp Balsamic glaze; 1 tsp Fresh thyme-leaves; Pinch Fleur de sel

⏱1h 30m

👥4

🔥550 cal

Hard

🍽️French

A sophisticated flatbread featuring rich duck confit, a complex cranberry-wild rice blend, and a tangy balsamic glaze.

1 lb Homemade sourdough pizza dough

3 tbsp Olive oil-extra virgin

1 cup Cooked wild rice-black variety

1/2 cup Cranberry sauce-homemade with orange zest

1/4 cup Pecans-candied

See all 10 ingredients ↓

(0 reviews)

⏱1h 30m

👥4

🔥550 cal

Hard

🍽️French

A sophisticated flatbread featuring rich duck confit, a complex cranberry-wild rice blend, and a tangy balsamic glaze.

#flatbread #cranberry #wild rice #duck confit #gorgonzola #balsamic glaze #gourmet

Instructions

Preheat oven to 475°F (245°C) with a pizza stone inside.
Lightly flour a work surface and stretch or roll out the sourdough pizza dough to a thin 12x16 inch rectangle.
Brush the dough with Flatbread Dough Olive oil.
In a medium bowl, combine the Cooked wild rice, Homemade cranberry sauce, Candied pecans, and Fresh thyme.
Spread the Filling evenly over the dough, leaving a 1-inch border.
Scatter the shredded Duck confit and Gorgonzola cheese over the Filling.
Carefully transfer the flatbread to the preheated pizza stone.
Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Drizzle with Balsamic glaze and sprinkle with Fleur de sel before slicing and serving.

Ingredients

1 lb 450 g Homemade sourdough pizza dough
3 tbsp 45 mL Olive oil-extra virgin
1 cup 170 g Cooked wild rice-black variety
1/2 cup 120 g Cranberry sauce-homemade with orange zest
1/4 cup 60 mL Pecans-candied
4 oz 115 g Duck confit-shredded
2 oz 55 g Gorgonzola cheese-crumbled
1 tbsp 15 mL Balsamic glaze
1 tsp 5 mL Fresh thyme-leaves
Pinch 0.5 mL Fleur de sel

Equipment

Pizza stone
Mixing bowl
Rolling pin

Instructions

Preheat oven to 475°F (245°C) with a pizza stone inside.
Lightly flour a work surface and stretch or roll out the sourdough pizza dough to a thin 12x16 inch rectangle.
Brush the dough with Flatbread Dough Olive oil.
In a medium bowl, combine the Cooked wild rice, Homemade cranberry sauce, Candied pecans, and Fresh thyme.
Spread the Filling evenly over the dough, leaving a 1-inch border.
Scatter the shredded Duck confit and Gorgonzola cheese over the Filling.
Carefully transfer the flatbread to the preheated pizza stone.
Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Drizzle with Balsamic glaze and sprinkle with Fleur de sel before slicing and serving.

Nutrition per serving

Calories 550

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Cranberry Wild Rice Flatbread

Cranberry Wild Rice Flatbread

Ratings & Reviews

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