Chef Peter Sidwell brings you this tasty lunchtime treat! Similar to a Bruschetta, these homemade flatbreads are cooked on the griddle and topped with beautiful Italian flavours. An ideal quick lunch time snack.
To make these tomato and mozzarella flatbreads you will need:
• 120g strong white flour
• 5g dried yeast
• 1/2 tsp sugar
• 1tbsp olive oil
• 4tbsp of tomato puree
• mixed heritage tomato slices
• 1 ball of buffalo mozzarella
This recipe creates 4 portions
Method for the recipe:
– Start by making the flatbreads by placing the dry ingredients into a bowl and add in about 80ml of lukewarm water and oil (you may need more or less water so be careful). Add in enough water to form a soft dough.
– Leave the dough to prove for 40 minutes
-Divide the dough up into 4 equal pieces and roll out into thin rounds on a floured surface.
– Place the rounds of dough onto a hot non-stick griddle pan and cook on each side for 2
minutes, or until they start to puff up.
-When the flatbreads are cooked, allow to cool slightly, then top each one with one
tablespoon of the tomato puree, followed by a few slices of the heritage tomatoes and
a few pieces of the mozzarella.
-We finished ours with fennel tops and a good drizzle of olive oil.
Serve yours with a variety of dips and sauces.
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