Store-bought flatbread gets a flavor-packed upgrade with sweet Sun Gold tomatoes and zippy zhoug.
Ingredients:
3/4 teaspoon cumin seeds
1 cup packed fresh parsley leaves
1/2 cup packed fresh cilantro leaves
1/3 cup extra-virgin olive oil
1 serrano chile, stemmed
1 large garlic clove, smashed
1/2 teaspoon kosher salt
1 cup cherry tomatoes, preferably sun gold, halved
1/2 teaspoon plus a pinch of kosher salt, divided
1 (16 1/2- x 6-inch) store-bought flatbread (such as stonefire artisan flatbread)
2 1/2 teaspoons extra-virgin olive oil, divided
1/4 teaspoon black pepper
4 ounces fresh mozzarella cheese, patted dry and torn into 1 1/2-inch pieces
3/4 ounce thinly sliced bresaola, torn into large pieces
1/3 cup baby arugula
Directions:
Toast cumin seeds in a small skillet over medium-high, stirring often, until fragrant and beginning to brown, 2 to 3 minutes. Transfer cumin seeds to a mini food processor; blend until coarsely ground, about 30 seconds. Add parsley, cilantro, oil, serrano, garlic, and salt; process on high until smooth, about 1 minute. (Alternatively, crush zhoug ingredients using a mortar and pestle to form a smooth paste.) Set aside.
Preheat oven to 475°F with oven rack in lowest position. Arrange halved tomatoes, cut side up, on a paper towel–lined plate, and sprinkle evenly with 1/4 teaspoon salt; let stand 10 minutes.
Place flatbread on a parchment paper–lined baking sheet. Spread 3 tablespoons zhoug evenly over flatbread; reserve remaining zhoug for another use. Top flatbread with tomatoes; drizzle with 1 1/2 teaspoons oil, and sprinkle with pepper. Arrange mozzarella over top, and sprinkle with 1/4 teaspoon salt.
Bake until bottom of flatbread is crisp and cheese has melted, 12 to 14 minutes. Transfer flatbread to a cutting board, and arrange bresaola pieces over top. Toss together arugula, remaining pinch of salt, and remaining 1 teaspoon oil in a small bowl. Top flatbread with arugula mixture, and serve immediately.
