Nothing beats homemade bread with a delicious topping.
Flatbreads topped with roasted tomatoes, chicken and pickled red onions
- 300ml tepid water
- 15g instant yeast
- 15ml (1 tbsp) sugar
- 500g white bread flour
- 5ml (1 tsp) salt
- 30ml (2 tbsp) olive oil
- 2 red onions, thinly sliced into rounds
- 250ml (1 cup) white wine vinegar
- 400g vine tomatoes
- 1 garlic clove, finely chopped
- 15ml (1 tbsp) olive oil
- Maldon salt and freshly ground black pepper, to taste
- 250ml (1 cup) cream cheese
- 4 grilled chicken breasts, thinly sliced
- 60ml (¼ cup) pine nuts, toasted
- handful of fresh basil
For the flatbread, place all of the ingredients, except for the oil, into a mixer with a dough hook. Knead for about 10 minutes on a low speed or alternatively do it by hand. Place in a lightly oiled bowl in a warm place to rise until it has doubled in size, about 30 – 45 minutes. Preheat the oven to 180°C.
Knock down the dough and divide into 8 even pieces. Roll out with a rolling pin to form 8 flatbreads and place onto a lined baking tray. Use your knuckles to make indents all over the flatbreads. Brush each with a bit of olive oil and add Maldon salt and black pepper on top.
Bake until crisp and golden, about 20 – 25 minutes. Transfer to a cooling rack and store in an airtight container once cooled.
For the topping, combine the onions and vinegar in a bowl and allow to stand for 30 minutes. Heat the oven grill. Combine the tomatoes, garlic and oil and place onto a baking tray. Grill for a few minutes until the tomatoes are tender and blistered. Season.
To assemble, spread cream cheese onto the flatbreads and then top with the chicken, onions, tomatoes, pine nuts and basil.