Photos: Vic Chin, Video: Vic Chin and Peter Ruocco
I’ve made a lot...and I mean hundreds and hundreds of these simple, delicious, five-ingredient flatbreads that showcase summer...I have memories of sending out one or two into the dining room at COCO5OO when I was the chef there and the fragrance from the toasty dough and warm truffle oil filling the room. Invariably, everyone wanted one and so more orders would come in and the cycle continued.
Using leftover dough from the previous night’s pizzas results in a flatter, crispier crust or you can use lavash in a pinch. But, don’t cook it too long as the creme fraiche might break — you want crispy edges with a base that has a little play to it.
It’s funny when I think of it, I grew up in Brooklyn in a meat and potatoes family who ate pizza on Fridays. Always with red sauce, cheese and lots of meat. I didn’t see a white pie until I came to California. This one has just five ingredients, it’s easy and pretty and I don’t say that about many things. It started as a way to use up dough, then on a whim, I added the creme fraiche, the blossoms and cheese. The truffle oil was an afterthought that brings out the floral notes of the blossoms...it’s beautiful, sexy...and elegant!
Squash Blossom Flatbread
Makes 4 flatbreads