This flatbread is both decadent and packed with nutrition. The whole wheat crust is topped with kale, oyster mushrooms, and white beans. In place of heavy alfredo sauce, Chef Scott prepares a creamy white bean puree as the base sauce on this flatbread. The flatbread could easily be prepared vegetarian by omitting the wild boar sausage. To download a Spanish translation of this recipe click here. Print Ingredients Flatbread 1/2 oz. yeast 1/4 cup white sugar 1/4 cup milk, warmed 1 egg 2 tsp. salt 4 cups bread flour 1/2 cup whole wheat flour, light 1 1/4 cups water Olive oil, for brushing, to taste Topping 1 lb. King oyster mushrooms, torn Salt and ground black pepper, to taste 2 cups Spicy White Bean Purée (recipe follows) 1 bunch Lacinato kale, stemmed, cut fine 3 Tbsp. olive oil 2 Tbsp. lemon juice 2 red onion, peeled, sliced thin, and caramelized 1 lb. Italian sausage, sautéed 2 oz. pecorino cheese, grated fine Spicy White Bean Purée 1 cup Great Northern beans, drained and rinsed (liquid reserved) 2 garlic cloves, minced 1 Tbsp. Harissa or Sriracha sauce 1/2 cup water 1/2 cup olive oil 1 tsp. salt 1/2 tsp. ground black pepper Number of Servings : 8 Serving Size: 1/2 flatbread This flatbread is both decadent and packed with nutrition. The whole wheat crust is topped with kale, oyster mushrooms, and white beans. In place of heavy alfredo sauce, Chef Scott prepares a creamy white bean puree as the base sauce on this flatbread. The flatbread could easily be prepared vegetarian by omitting the wild boar sausage. To download a Spanish translation of this recipe click here. Directions For the flatbread: In a medium bowl, combine the yeast, sugar, and warm milk and let the yeast bloom. Mix in the rest of the ingredients and add the water; combine and knead thoroughly until you have smooth dough. Keep aside for 1 hour in a warm place. Divide the dough into 4 ounce portions and shape them into tennis size balls. Brush a little olive oil on top of each dough ball and cover with a piece of cloth for at least 15 minutes. Flatten each ball of dough like a pancake by tossing and slapping with both hands; roll out to about 1/8 inch. Brush with olive oil and grill on both sides until cooked. To cook the mushrooms: In a large hot sauté pan, add a little olive oil, the mushrooms, salt, and pepper, and sauté until soft and just starting to color. Remove and cool. Spicy White Bean Purée: Purée the beans in a food processor with the garlic, harissa, and reserved water to make a smooth and spreadable purée; add more oil if needed to make the purée as smooth as peanut butter. Season with salt and pepper and transfer to a mixing bowl. To assemble: After the flatbread has cooked, spread a little white bean purée on the warm bread. Place the kale into a bowl and toss with the olive oil and lemon juice; let sit for 3 minutes. Spread the caramelized red onions over each of the flatbreads, and then top with the sautéed mushrooms. Sprinkle the kale over each flatbread, then top with the cooked sausage; sprinkled with the grated cheese. To serve: Bake again at 375° for 5 minutes, remove, and serve. Recipe developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.