The sun was shining this weekend and with it came the obligatory rosé glass or two (who’s counting!?). With a slightly sore head on Sunday my body needed some carbs and cheese but nothing too heavy, something that felt summery. I meant to post this yesterday (Monday), it may just be me and Bob Geldof but I’m finding them kind of tough at the moment so I decided to give myself one less thing to do!
I encourage you to enjoy this in the sun, with a glass of something cold or if your head’s a bit on the tender side I recommend a few dashes of Tabasco Sauce – that should pep you up! Here’s a few snaps of my garden to get you in the mood.
You’ve two options for the base – as I’m one of the thousands of people currently with a sourdough starter I used this recipe https://bit.ly/2Bsd39T from Hobb House Bakery, its a great way to use some of your starter up when you need to feed it. You can scale this up quite easily by doubling the quantities. I followed the recipe up to number 7 so got the flatbreads rolled and ready. If you really can’t be arsed with making your own, then use any other flatbreads you like – I really like Crosta & Mollica Piadina Durum Wheat Flatbreads.
I used a pizza stone in my oven heated to the hottest setting and waited until it came to temperature. If you don’t have a pizza stone you could use a frying pan and heat / cook the flatbread accordingly on both sides, add your toppings on and then put under a high grill to get the cheese to bubble up and go golden and delicious!
Method
Serves: 2
Cooking Time: 20 minutes ish
- Heat your oven to the hottest setting and put in your pizza stone or baking tray (check first it can go up to that temperature!)
- Whilst your oven is coming to temperature make your dough up to point 7 so your flatbread is rolled out and ready
- Prep your toppings – I used Passata (you’ll need about a quarter of a jar), fresh basil, 1 ball of mozarella for the two pizzas and a handful of parmesan but you could use whatever you like – you just have to be careful not to fully load otherwise you’ll end up with a soggy bottom and no one likes that
- Once your oven is at temperature carefully open the door and pull out the shelf with your tray / stone on – lay your dough on the stone and shut the door. It should take about 2-5 minutes depending how hot your oven is, once you’re happy with how cripsy/brown it is, use a fish slice to flip over the flatbread and carefully add a few spoons of pasata, your toppings so here basil and then finish with cheese. Close the oven door and keep your eye on your flatbread its ready when the cheese is melted and light gold brown.
- Serve with a side salad – I had rocket with half a lemon squeezed over and some extra virgin olive oil dribbled over.
palmernoms 