Shrimp Flat Bread with Chickpea Puree and Cilantro Pesto

• 1 1/2 cups warm water
• 1/2 teaspoon dry yeast
• 4 cups all purpose flour
• 1/2 teaspoon salt
• 2 tablespoons oil
• 2 cups cooked chickpeas
• 3 cloves garlic
• 1/4 cup finely chopped red onion
• 2 tablespoons fresh lime juice
• 1 teaspoon chipotle puree
• 1 tablespoon honey
• 1/2 cup olive oil
• Salt and freshly ground pepper
• 1/2 cup tahini
• 2 cups cilantro leaves
• 4 spinach leaves
• 1 tablespoon pine nuts
• 3 cloves garlic
• 3 tablespoons Parmesan cheese
• 3 tablespoons fresh lime juice
• 1/4 cup olive oil
• Salt and freshly ground pepper

1. Mix water and yeast and let stand 15 minutes.
2. Gradually pour in 2 cups of the flour and incorporate.
3. Mix for about 1 minute to form a sponge.
4. Let stand, covered for at least 1 hour.
5. Put sponge in the bowl of a standing electric mixer.
6. Using the dough hook, add the salt and oil, then flour 1/2 cup at a time to form a dough.
7. Remove from bowl and knead until smooth.
8. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours.
9. Divide dough into 4 balls, let rise again for 1/2 hour and roll out.
10. Preheat grill.
11. Flatten the dough, brush liberally with olive oil and throw on the grill.
12. Grill on 1 side until golden brown then turn over and grill on the other side.
13. Combine all ingredients in a food processor and process until smooth.
14. Season with salt and pepper.
15. Place all ingredients in a food processor and process until smooth.
16. Season with salt and pepper to taste.
17. Grilled Shrimp: 16 large shrimp olive oil Salt and freshly ground pepper Heat grill pan until smoking.
18. Brush shrimp with olive oil and season with salt and pepper to taste.
19. Grill for 1 minute on each side.
20. Assembly: Grilled flat bread Chickpea Puree 8 ounces soft goat cheese, crumbled Grilled Shrimp Cilantro pesto Chopped cilantro Finely diced red pepper
21. Spread 1/4 cup of the chickpea puree over each flat bread.
22. Sprinkle with some of the goat cheese.
23. Place 4 shrimp on each flat bread and top each shrimp with 1 teaspoon of the pesto.
24. Garnish with chopped cilantro and finely diced red pepper.

water, yeast, flour, salt, oil, chickpeas, garlic, red onion, lime juice, chipotle puree, honey, olive oil, salt, tahini, cilantro, leaves, nuts, garlic, parmesan cheese, lime juice, olive oil, salt

Taken from www.foodnetwork.com/recipes/bobby-flay/shrimp-flat-bread-with-chickpea-puree-and-cilantro-pesto-recipe.html (may not work)