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Italian Oregano Flatbread with Goats Cheese and Pear

Richard Bewley
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Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Brunch
Cuisine Italian
Servings 4

Ingredients
  

Italian Flatbread

  • 180 g '00 grade' strong white flour
  • 1/2 teaspoon sea salt
  • 1 heaped teaspoon dried oregano
  • 110 ml warm water
  • 1 tablespoon olive oil ideally oregano infused oil
  • Makes 4 flatbreads

Italian Oregano Flatbread with Goats Cheese and Pear

  • 4 x Italian Flatbreads for recipe, see above
  • 4 x teaspoons of cherry sun-dried tomatoes in olive oil
  • 8 x thin slices red onion
  • 8 x slices ripe buffalo tomato
  • 1/2 tbsp olive oil
  • 1 x pear cored, and sliced into 8 wedges
  • 8 x 5mm thick slices goats cheese Chavroux La Bouche
  • handful rocket leaves
  • 2 x teaspoon balsamic vinegar
  • sea salt and freshly ground black pepper to taste
  • 2-3 tsp Sicilian chilli oil optional
  • makes 4

Instructions
 

Italian Flatbread

  • Sift flour into large mixing bowl, and whisk in sea salt and dried oregano.
  • Using a silicone spatula, make a well in the centre and pour in the warm water and oregano infused olive oil.
  • Mix together until a dough is formed. Remove from bowl and knead for 5 mins until elastic and smooth. Whilst this can be done on a floured surface, it works just as well kneading between floured hands. Place in lightly oiled bowl, cover with cling film and rest in a warm place for 20-30 mins.
  • Divide dough into 4 equal pieces. Roll out the first into a 18 cm disc (or whatever freestyle shape you prefer) using a silicone rolling mat and silicon rolling pin.
  • Bring a large, lightly oiled non-stick frying pan to a medium heat to approximately 200 degrees*
  • Cook each bread for 2 mins on each side until starting to brown and flip over.
  • Whilst cooking, roll out the next disc.
  • Transfer to a cooling rack.

Italian Oregano Flatbread with Goats Cheese and Pear

  • Once you have cooked the flatbread, turn down the heat in the pan and heat up a little olive oil. Add the pear wedges, season with sea salt and a little black pepper, and drizzle over the balsamic vinegar. Sweat the pears for 3-4 mins.
  • Place a flatbread on a plate. Add a teaspoon sun-fried tomato in olive oil and spread on top. Add a few rocket leaves.
  • Place red onion slices on top, stack with tomato, then the goats cheese slices. Using a chef's torch, quickly scorch the cheese until it starts to bubble and char.
  • Add the pear wedges, then drizzle a little chilli oil on top, season with salt and freshly milled black pepper.
  • Serve warm and enjoy!

Notes

* I highly recommend investing in a digital laser thermometer. They are very good value, and will help ensure that the pan has reached the proper temperature. If it is not hot enough, the first Piadine will not cook as well.
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