Name: Flatbread with Shrimp and White Bean Hummus
Yield: Makes 6 individual flatbreads
Ingredients: 1 1/4 cups warm water (105°F to 115°F); 1 teaspoon active dry yeast; 1 teaspoon sugar; 3 cups all-purpose flour; 1 1/2 teaspoons kosher salt; 2 tablespoons extra-virgin olive oil; 5 to 6 garlic cloves, unpeeled; 1 tablespoon extra-virgin olive oil; 1 1/8 teaspoons kosher salt; 1 (15-ounce) can white beans, rinsed and drained; 2 tablespoons white vinegar; 2 teaspoons fresh lemon juice; 1 tablespoon tahini; 1 teaspoon fresh rosemary, finely chopped; 2 teaspoons unsalted butter; 2 medium Spanish onions, cut into medium dice; 1 1/2 teaspoons sugar; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 4 leeks, white and light green parts only, washed and cut into medium dice; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 tablespoon extra-virgin olive oil for brushing flatbread; 1 lemon, halved lengthwise and very thinly sliced; 1 pound small, sweet shrimp such as Caribbean Laughing Bird*, peeled and cooked; 6 ounces Grana Padano or Parmigiano-Reggiano cheese, finely grated (about 1 ½ cups); 3/4 teaspoon kosher salt; 1 1/2 teaspoons fresh lemon juice; 3/4 cup mixed micro greens, such as baby arugula

Flatbread with Shrimp and White Bean HummusEpicurious

At his restaurant, Ford's Filling Station, in Culver City, California, Ben Ford says he strives to serve "things that you don't necessarily identify with traditional comfort food but that give all the [same] nourishment." This signature recipe for flatbread—a very thin "pizza" with sweet shrimp, white bean hummus, melted leeks, caramelized onions, and a scattering of sharp cheese—is comforting and satisfying yet anything but bland or conventional.

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