Flatbread :
Ingredients:
Flatbreads. All flatbread recipes below make one portion. Cook them at 250 degrees C.
Flatbread dressing:
Quarter bunch of basil
Quarter bunch of parsley
10g dried oregano
10g cracked pepper
10g rock salt
Half litre olive oil
Tomato and Basil Flatbread:
One flatbread and dressing
100g diced tomatoes
Six leaves julienne basil
50g grated parmesan
Balsamic syrup (available in supermarkets)
Coat flatbread well in dressing and cook until firm in oven for two to three minutes. Remove and cover with tomatoes, basil and balsamic syrup to edges. Cut into six and serve on a board. Add small pot of parmesan.
Red onion, goat’s cheese and tomato flatbread:
One flatbread and dressing
50g diced tomato
75g red onion marmalade
75g goat's cheese
Make onion marmalade by cooking over a low heat for an hour 100g sliced red onions, 50g butter and 25g brown sugar. Once the onions are caramelised then cool before putting onto the flatbread.
Brush flatbread lightly with dressing. Evenly top with all ingredients to edges placing on goat’s cheese last. Cook in oven four to five minutes. Cut into six and serve.
Steak, Stilton and mushroom flatbread:
1 flatbread and dressing
75g julienne (sliced) sirloin steak cooked
75g sliced cooked mushrooms
50g crumbled Stilton
Brush flatbread lightly with dressing. Scatter evenly ingredients to edges placing Stilton on last. Cook in oven four to five minutes. Cut into six and serve.
Chicken, red pepper and mozzarella flatbread:
One flatbread and dressing
75g sliced cooked chicken
75g julienne cooked and peeled red pepper
50g buffalo mozzarella
Brush flatbread lightly with dressing; evenly scatter to edges all ingredients finishing with mozzarella. Cook in oven four to five minutes. Cut into six and serve
