Ingredients (For 2)
- 2 homemade / store bought flatbreads
- 500 g Portabellini mushrooms
- 1 large white onion, diced
- Fresh thyme sprigs
- Olive oil for frying
- Salt and pepper
- 150 g Bocconcini mozzarella
- Sundried tomatoes
- Fresh baby herbs and leaves
- For the pesto
- 1 clove garlic
- 1 tsp sea salt
- 40 g fresh basil leaves
- 40 g fresh rocket
- 30 g Parmesan cheese, grated
- Squeeze of fresh lemon juice
Portabellini & Bocconcini Flatbread Method
1. In a bowl mix together the yoghurt, flour and salt until it forms a dough.
2. Transfer dough onto a floured surface. Knead for a few minutes. Cut into 2 or 4 pieces depending on desired size. Cover with a dish cloth and allow to rest for 30 minutes.
3. Roll out each section of dough using plenty of flour to prevent sticking or tearing.
4. Cook the flatbread in a dry hot griddle pan. Cook each side for 2-4 minutes until golden brown and cooked through.
5. For the pesto: Using a mortar and pestle, grind the garlic clove and teaspoon of sea salt into a puree. Scrape the garlic paste into a food processor for ease; add the basil, rocket, Parmesan and olive oil. Blitz until smooth. Finish with a squeeze of lemon juice and set aside.
6. For the flatbreads: Sauté the diced onion with a drizzle of olive oil and a pinch of salt until gently caramelised. Slice the mushrooms and fry them in batches until golden brown. And a few sprigs of thyme as you fry each batch. Season well with salt and pepper and set aside to cool.
7. Preheat oven to 200C and move the rack to the upper shelf.
8. Brush flatbreads with the basil pesto. Top each one with half of the mushroom mix. Rip the bocconcini mozzarella into pieces and scatter over the mushrooms. Bake in the oven for 5 minutes until the cheese is bubbling and the flatbread is golden brown.
9. Top with pieces of sundried tomatoes, a few dollops of pesto and fresh baby leaves.