Instructions: Grilled Flat Bread: Mix water and yeast and let stand 15 minutes.

Gradually pour in 2 cups of the flour and incorporate. Mix for about 1 minute to form a sponge. Let stand, covered for at least 1 hour.

Put sponge in the bowl of a standing electric mixer. Using the dough hook, add the salt and oil, then flour 1/2 cup at a time to form a dough. Remove from bowl and knead until smooth.

Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour and roll out.

Preheat grill. Flatten the dough, brush liberally with olive oil and throw on the grill. Grill on 1 side until golden brown then turn over and grill on the other side.

Chickpea Puree: Combine all ingredients in a food processor and process until smooth. Season with salt and pepper.

Cilantro Pesto: Place all ingredients in a food processor and process until smooth. Season with salt and pepper to taste.

Grilled Shrimp: Heat grill pan until smoking. Brush shrimp with olive oil and season with salt and pepper to taste. Grill for 1 minute on each side.

Assembly: Spread 1/4 cup of the chickpea puree over each flat bread. Sprinkle with some of the goat cheese. Place 4 shrimp on each flat bread and top each shrimp with 1 teaspoon of the pesto. Garnish with chopped cilantro and finely diced red pepper.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.