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1
For the flatbread: In an electric mixer fitted with a paddle attachment, combine the yeast, sugar, and water.
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2
Mix for 1 minute on low speed and let sit until the mixture just begins to bubble.
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3
Attach the dough hook and add the flours and salt to the yeast mixture.
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4
Mix until it forms a mass, the dough should be sticky.
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5
Continue to add additional flour, if necessary, until the surface is dry enough to handle and dry enough to roll.
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6
Divide the dough into pieces, roll into balls and lightly brush with oil.
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7
Place on a floured surface and cover the balls with plastic wrap and a clean cloth and let proof for 2 hours at room temperature or place on a lightly greased baking sheet, cover and let proof overnight in the refrigerator.
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8
To form flatbread, pat each piece of dough out into a 5-inch disk and sprinkle liberally with flour.
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9
Roll each disk on a floured surface into a 10-inch diameter circle.
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10
Puncture the dough liberally with a fork to keep it from rising.
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11
Grill or bake each on a pizza stone or a lightly greased sheet pan for about 5 minutes at 425 degrees F. until dough starts to get crisp on the edges but still remains chewy.
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12
Spicy Hummus: Place chickpeas, garlic, chipotle puree, lemon juice, and tahini in the bowl of a food processor and process until smooth.
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13
With the machine running, slowly add the olive oil until emulsified.
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14
Season with salt and pepper.
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15
To assemble and bake:
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16
Preheat oven to 450 degrees F.
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17
Top each pre-baked flatbread with the spicy hummus.
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18
Arrange any or all of the veggies on top of the hummus.
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19
Season with salt, pepper, and ancho powder.
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20
Place the bread back in the oven and bake for 5 minutes to heat through.
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21
Remove and add olives, goat cheese, and fresh basil.
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22
Cut into small squares and place on a platter.
