Flatbread with Shrimp and White Bean Hummus

Ingredients

• 1 ¼ cups warm water (105°F to 115°F)
• 1 teaspoon active dry yeast
• 1 teaspoon sugar
• 3 cups all-purpose flour
• 1 ½ teaspoons kosher salt
• 2 tablespoons extra-virgin olive oil
• 5 to 6 garlic cloves, unpeeled
• + 23 more ingredients
• • 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 ½ teaspoons sugar
  • ¼ teaspoon kosher salt
  • ¼ 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
  • ¼ teaspoon kosher salt
  • ¼ 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)
  • ¾ teaspoon kosher salt
  • 1 ½ teaspoons fresh lemon juice
  • ¾ cup mixed micro greens, such as baby arugula

1. Make flatbread: In bowl of stand mixer fitted with paddle attachment, stir together water, yeast, and sugar until dissolved, about 5 seconds. Let stand until foamy, about 5 minutes. In large bowl, whisk together flour and salt. Add to yeast mixture and mix on low speed until just combined, ab...

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