White Bean Pita Flatbreads with Saffron, Tomatoes & Olives

White Bean Pita Flatbreads

with Saffron, Tomatoes & Olives

30 MIN
2 Servings
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From the Test Kitchen

To create these crispy, flavorful flatbreads, you’ll cook hearty white beans with fragrant saffron and crème fraîche until delightfully smooth and creamy, then layer it all onto toasted pitas alongside a rich fresh tomato sauce and briny olives. They’re perfectly accompanied by a duo of mushrooms and shishito peppers roasted with a blend of bold, Spanish-style spices.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
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fresh
ingredients
White Bean Pita Flatbreads with Saffron, Tomatoes & Olives
Title
  • 2 Pocketless Pitas
  • 1 15.5-Ounce Can Cannellini Beans
  • 3 oz Shishito Peppers
  • 1 clove Garlic
  • 4 oz Grape Tomatoes
  • 4 oz Cremini Mushrooms
  • 2 Tbsps Sherry Vinegar
  • 1 oz Castelvetrano Olives
  • 2 Tbsps Crème Fraîche
  • 1 pinch Saffron
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)

White Bean Pita Flatbreads

Prepare the ingredients & bloom the saffron:
1 Prepare the ingredients & bloom the saffron:

Preheat the oven to 450°F. Wash and dry the fresh produce. In a bowl, combine the saffron and 1/4 cup of hot water. Set aside to bloom at least 10 minutes. Halve the tomatoes. Drain and rinse the beans. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Pit and roughly chop the olives. Cut the mushrooms into bite-sized pieces. Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands immediately after handling. Combine the mushroom pieces and pepper pieces in a bowl.

2 Roast the vegetables:

To the bowl of mushroom and pepper pieces, add 1 tablespoon of olive oil. Season with salt, pepper, and half the spice blend; toss to coat. Transfer to a sheet pan and arrange in an even layer. Roast 10 to 12 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven.

Roast the vegetables:
Cook the tomatoes:
3 Cook the tomatoes:

Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter), 2 tablespoons of water, and garlic paste. Season with salt and pepper. Cook, stirring frequently and pressing down on the tomatoes with the back of a spoon, 1 to 2 minutes, or until the tomatoes are broken down and the liquid is slightly thickened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan. 

4 Toast the pitas:

Meanwhile, place the pitas on a separate sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and a pinch of the remaining spice blend (you will have extra); turn to coat. Toast in the oven 6 to 8 minutes, or until golden brown and slightly crispy. Remove from the oven. 

Toast the pitas:
Cook the beans & serve your dish:
5 Cook the beans & serve your dish:

Meanwhile, in the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the drained beans; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Carefully add the bloomed saffron (including the liquid). Cook, stirring occasionally and mashing the beans with the back of a spoon, 2 to 3 minutes, or until thickened. Turn off the heat and stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Assemble the flatbreads using the toasted pitas, cooked beans, cooked tomatoes, and chopped olives. Serve the flatbreads with the roasted vegetables on the side. Enjoy!

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