Lately I really feel like making more finger food and light plates. With the trees blossoming and the days becoming longer and (sometimes) warmer, I want lighter and/or fresher dishes. Continue reading
Asparagus Goat Cheese Flatbread Pizza
Recipe for four flatbread pizzas, for 6-8 people as an appetizer or 2-3 as a main meal
Prep time: 10 min + 30 min rest
Cook time: 6 min
For the flatbreads
140g whole wheat flour
180 ml lukewarm water
½ tsp instant yeast
2 tsp olive oil + more to grease the baking tray
¼ tsp sugar
For the topping
16 thin cooked asparagus
200g crumbled goat cheese log (or grated hard goat cheese)
Zest of ½ lemon, chopped
1.5 tbsp toasted sesame seeds
4 tbsp thinly sliced spring onions
toasted sesame oil
In a bowl place the water and the yeast, mix and set aside. In another bowl place the flours, the salt and the sugar. Make a well in the middle of the flour, add the water and combine. Add the sesame and olive oil and knead the dough for 5 minutes; until the dough is soft and elastic. Shape the dough in a ball, cover with a tea towel and leave to rest for a half hour.
Heat the oven at maximum temperature.
Take the dough and divide it into four parts. On a lightly floured surface, using your hands or a rolling pin, flatten the flatbreads out until they are about ½ centimetre thick.
Place the flatbreads on a lightly oiled baking tray and leave the oven under the top burner for 2-3 min. Turn the dough and evenly add the asparagus topped with the goat cheese, sesame seeds and lemon zest. Continue to bake for another couple of minutes, or until the dough is nicely browned.
Remove from the oven and top the flatbreads with the sliced spring onion and a light drizzle of toasted sesame oil. Serve as soon as possible.