Last summer, I had a pretty fun dinner party with some of my friends. Everyone brought over a dish and we had a little potluck! I’m planning on having another one soon and I’m going to have to make this recipe for it!
Usually when I share a recipe, I say it’s “easy” or “quick”. I’ll tell the truth and say that this one does take a little bit of time, but that’s only because of the flatbread aspect and assembling. There is a bit to do, but the end result is definitely worth it.
My family members were the lucky firsts to try this recipe out, and I think we all agreed that it is “a keeper”. Also on the table was some marinated chicken skewers and Greek salad. A wonderful summer dinner!
Recipe makes 2 flatbreads
For the pesto, you’ll need:
- 3 cups packed fresh basil leaves
- 4 cloves garlic
- 3/4 cup grated Parmesan cheese
- 1/2 cup olive oil
- 1/4 pine nuts
Combine basil, garlic, cheese, olive oil and nuts in the bowl of a food processor or blender. Blend to a smooth paste. (Makes 2 cups)
For the flatbread, you’ll need:
- 5 cups all-purpose flour, plus extra for dusting
- 1 heaped teaspoon sea salt
- 2 heaped tablespoons baking powder
- 1 teaspoon dried herbs or spices, such as thyme, parsley, sumac or crushed fennel seeds, optional
- 6 tablespoons olive oil
Mix your flour, salt, baking powder and herbs or spices (if using) in a large bowl, using a fork. Make a well in the centre, then pour in the olive oil and about 150ml of warm water. Use the fork to gradually bring in the flour from the edge of the bowl, and add another splash of water if it’s too dry. Once started to combine, use your hands to bring the dough together.
Dust your hands and a clean work surface with flour and knead the dough until it is smooth and elastic (5 to 10 minutes). Put the dough back into the bowl, dust it with a bit more flour, then cover and leave to relax.
Divide your dough into two balls. Dust a surface with flour, and roll both balls into long rectangular shapes. Each flatbread should be about 1cm thick.
Grease a barbecue or in a non-stick frying pan on a medium heat. Cook them for a few minutes on each side and check the underside – you want them to puff up with a nice bit of golden colour.
NOW, you can assemble!
- 1 punnet cherry tomatoes, cut in half
- 2 cups arugula or mixed greens
- Half a log of goat cheese
Spread a layer of pesto over both flatbreads. Top with arugula, tomato halves and goat cheese. Serve!
Post a picture with #yourstrulyg if you make this!