Italian flatbreads with peach, prosciutto and mozzarella
- Sarah Cook
Published: December 19, 2014 at 2:32 PM
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Serves 6
Easy
Total time: 45 mins
+ rising time
0 reviews
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The best recipe for peach flatbreads. Like pizzas they can be cooked on the bbq or griddle. Make dough, then cook and top with fresh peaches, Italian cheese and prosciutto before sharing with friends and family
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Ingredients
Nutrition
-
2 red onions
cut into thin wedges then layers separated
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olive oil
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1 tsp golden caster sugar
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1 tbsp balsamic vinegar
plus a few extra drops
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200g tub crème fraîche
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25g parmesan
finely grated
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a good grating whole nutmeg
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2 ripe peaches
stoned and thinly sliced
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100g prosciutto
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2 × 125g balls mozzarella
or burrata 250g
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½ small bunch basil
DOUGH
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7g sachet dried yeast
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½ tsp golden caster sugar
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350g strong bread flour
plus extra for dusting
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50ml olive oil
plus extra for greasing
Nutrition: per serving
- kcal619
- fat36.8g
- carbs51.4g
- fibre3.9g
- protein21.4g
- salt1.4g
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Method
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step 1
Start the dough the day before. Mix the yeast, sugar and 100g of the flour at the bottom of a big mixing bowl, then gradually stir in 200ml hand-warm water. Cover tightly with clingfilm and leave overnight in the kitchen.
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step 2
About an hour before you want to start making the flatbreads, mix the remaining flour and the olive oil into the dough. Knead for 5 minutes then put back in the bowl, oiled, and covered loosely with oiled clingfilm. Leave somewhere warm for about an hour.
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step 3
Meanwhile prepare the toppings. Fry the onions in 1 tbsp oil gently until very soft. Stir in the sugar and 1 tbsp balsamic and continue cooking until starting to caramelise. Leave at room temperature. Mix the crème fraîche with the parmesan, a good grating of nutmeg and some salt and pepper. Slice the peaches and tear the prosciutto slices in half and pull the mozzarella or burrata into smaller chunks.
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step 4
Heat the grill (or barbecue). Punch the dough to knock it back, then divide into 6. Dust some baking sheets with flour and roll out the dough balls into thin flatbreads. Brush a little more oil over the tops and grill (not too close to the bars) until golden and puffed – about 3-5 minutes. Then flip, brush with oil and finish grilling the other side just until cooked through (if you’re barbecuing sit directly on the bars, oil-side down).
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step 5
Repeat to cook all the flatbreads, then finish by spreading over a little of the crème fraîche and scattering with some peach slices, prosciutto, cheese, caramelised onions and basil leaves. Add a few more drops of balsamic vinegar if you like, a little dribble of olive oil and a touch more seasoning.
Discover more of our best peaches recipes here...
Authors
Sarah Cook
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