CRISPY GARLIC PESTO AND PARMESAN FLATBREAD
(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.
4-6 cloves garlic
1/2 tsp flaky sea salt
1 cup Italian parsley leaves (firmly packed)
25ml (1 tbsp + 2 tsp) olive oil
- 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.