Sweet and Savoury Flatbread
ready in 1 hr 55 min.
- For the dough
- 2 ¼ Tbsps Yeast
- 1 Tbsp Dried yeast
- 3.333 cups all-purpose flour
- 4 Tbsps olive oil
- 1 tsp salt
- all-purpose flour (for working the dough)
- For the topping
- 4 onions (halved and sliced)
- 2 Tbsps olive oil
- ⅞ cup Ricotta cheese
- ½ cup Sour cream
- 2 egg yolks
- 2 Tbsps freshly chopped thyme
- 1.333 cups Blue cheese (cut into small pieces)
- 24 small Figs (halved)
- 2 Tbsps lemon juice
- 2 Tbsps honey
- To garnish
- balsamic reduction
In a bowl, dissolve the yeast and a pinch of sugar in around 200 ml lukewarm water. Add the flour, olive oil and salt and knead together to form a smooth dough. Cover and leave in a warm place for around 1 hour to prove.
Preheat the oven to 240°C (220°C in a fan oven), 475°F, gas 9 and put baking trays in to warm.
Slowly fry the onions in hot oil until golden, then remove from the heat. Season with salt and ground black pepper.
Stir together the ricotta, sour cream, egg yolks and thyme until smooth.
Shape the dough into 4 balls. Roll out on a lightly floured surface to form round flat breads (approx. 24 cm ?) and place on grease-proof paper.
Top the bases with the cream mixture and scatter over the cheese. Spread the onions over the top and add the figs. Stir the lemon juice into the honey and brush onto the cut surfaces of the figs.
Add a sprinkling of ground black pepper and slide the pizzas onto the hot trays. Bake in the oven for 10-15 minutes until golden brown.
Remove from the oven and drizzle with balsamic. Serve garnished with thyme.