CRISPY GARLIC PESTO AND PARMESAN FLATBREAD

  • CRISPY GARLIC PESTO AND PARMESAN FLATBREAD

CRISPY GARLIC PESTO AND PARMESAN FLATBREAD

Description

(makes 12 flatbreads)


This recipe is courtesy of baker, Dean Brettschneider. Specialty kitchen shops may sell pizza stones; round or square flat tiles used as baking trays for pizza. A pizza stone helps to give the bread a crispy base. In our kitchen we use large ceramic flooring tiles which we buy from a tiling shop.

 

INGREDIENTS

4-6 cloves garlic
1/2 tsp flaky sea salt
1 cup Italian parsley leaves (firmly packed)
25ml (1 tbsp + 2 tsp) olive oil

50g (3/4 cup) freshly and finely grated Parmesan
flour for flouring bench
Basic Dough

 

METHOD

  • Preheat oven to 250°C. Place pizza stone into oven at least 1 hour before baking.
  • To make pesto: Place garlic and salt into a mortar and, using a pestle, grind to a smooth paste. Add parsley leaves and grind while slowly adding olive oil. Continue to grind till mixture becomes a paste. Adjust thinness with olive oil. You could, of course, make this pesto in a food processor bowl fitted with a metal blade.
  • On a lightly floured bench roll out 1 dough ball into a circle 15cm in diameter about 2mm-3mm in thickness. Spread 1 teaspoon pesto evenly on the base then sprinkle with 1 tablespoon Parmesan cheese. Continue with flatbreads.
  • Slide a pizza peel, large spatula, or a rimless baking tray under flatbread and then slide flatbread onto heated pizza stone. Continue with flatbreads. Bake for 4-5 minutes till golden brown and crisp.
  • Serve warm.