Recipe courtesy of Eddie Russell
Show: Belly Up!
Episode: Uncorked
Grilled Flatbread
1 hr 20 min
1 hr 20 min
8 servings
1 hr 20 min
1 hr 20 min
8 servings


Fried Capers:
  • 1 1/2 cups canola oil
  • One 3.5-ounce container brined non-pareil capers
Whipped Chevre:
  • One 8-ounce package good quality goat cheese
  • 2 tablespoons chopped fresh thyme 
  • 1 teaspoon cracked black pepper 
  • 1 teaspoon kosher salt 
  • Zest of 1 lemon 
  • Skin from 1 whole chicken
  • Salt and freshly ground black pepper
  • 1 large high-quality store-bought flatbread 
  • One 3-ounce package sliced speck ham 
  • 1 d'anjou pear, thinly sliced 
  • 2 tablespoons chopped fresh chervil 
  • Zest of 1 lemon 
  • 1 tablespoon honey 


For the capers: In a saucepot, bring the oil to a low boil. Drain the capers, and then carefully add them to the hot oil. Fry until the capers "flower," or blow out in the center, about 1 minute. Drain and reserve.

For the chevre: In the bowl of a stand mixer fitted with a paddle attachment, whip the goat cheese on medium-low speed until the cheese achieves the consistency of frosting. Add in the thyme, pepper, salt and zest, and mix on low speed until fully incorporated.

For the flatbread: Preheat the oven to 350 degrees F. Scrape any excess fat from the back of the chicken skin with a paring knife. Cut the skin into 2-inch pieces. On a parchment-paper-lined baking sheet, arrange the skins in a single layer and sprinkle with salt and pepper. Top with another layer of parchment paper and then another baking sheet to keep the skin flat while cooking. Bake until the skins are golden and crisp, rotating once while baking, 40 to 50 minutes.

To assemble, preheat the grill. Grill the flatbread about 2 minutes per side, turning 45 degrees halfway through each side to make crosshatch grill marks.

Once grilled, spread 1/4 cup chevre over surface of the flatbread, and reserve the remaining chevre for another use. Arrange the slices of speck ham over the top. Continue layering with the chicken skins, sliced pear, fried capers, chervil and lemon zest.

Garnish with a drizzle of honey, and then slice the flatbread like a pizza into 8 pieces. Serve immediately.


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