This delicious and easy flatbread is similar to a pizza in essence, but with fewer toppings (most notably the tomatoes), and is great for lunch or a side-dish. I love the peppery flavour of the herb rocket, which blends particularly well with the cheese and the wonderfully crispy dough. Preparation and cooking time: 40 minutes plus 45 minutes rising time.
Ingredients (Serves 4)
¾ oz/20 g fresh yeast
1 pinch sugar
2 ½ cups/250 g all-purpose (plain) flour
Oil to grease the baking tray
For the topping:
5 oz/150g mushrooms (button or chestnut mushrooms work well)
2 shallots, sliced
Salt and freshly ground pepper, to taste
5 oz/150 g vegan cheese, preferably mozzarella style
½ bunch rocket (aragula) leaves
1) To make the dough, prepare the yeast as per the packet instructions (it usually advises to place yeast in a large bowl with about ½ cup/125 ml warm water and sugar and mix, then leave for a few minutes until it becomes frothy). Once it has fermented, add it to the flour and salt and knead well until the dough is no longer sticky. Cover with a damp kitchen towel or oiled cling film and leave to rise in a warm place for around 45 minutes, by which time it should have doubled in size.
2) Preheat the oven to 425 º F(220 º C/ Gas Mark 7).Knead the dough again, not too hard, on a floured work surface, then roll out thinly into 4 flatbreads, and place on the greased baking sheet.
3) Thinly slice the cheese and spread over the dough, then bake in a hot oven for about 15 minutes.
4) Heat 2 tablespoons of olive oil and quickly sauté the mushrooms and shallots over a high heat. Season with salt and pepper, then remove from the heat.
5) Take the flatbread out of the oven, scatter evenly with the mushrooms, shallots and rocket and serve drizzled with some olive oil.
Your votes and comments are much appreciated! Enjoy!
Image courtesy of www.stockfood.co.uk