Flatbread with Blue Cheese and Nettle Pesto
Charred broccoli, creamy dolcelatte, sweet red onion and crunchy walnuts, all on warm, smoky flatbread straight from the pizza oven. Finished with a punchy nettle pesto for serious flavour.
Ingredients
Flat Bread
- 300g self-raising flour
- 100g thick Greek yoghurt
- Pinch salt
- Water to bring together
To top
- 200g dolcelatte
- 1 red onion, sliced
- 1 bunch purple sprouting broccoli
- 100g walnuts
Pesto
- 100g nettles, blanched
- 100g pine nuts
- 100ml olive oil
- 2 cloves garlic, crushed
- 1 lemon juice and zest
Method
Heat a pizza oven and BBQ until hot.
Griddle the broccoli until charred.
Mix the flour and yoghurt and enough water to bring the dough together. Pin out on a baking sheet, dusted in flour. It should be 1 cm deep. Top with all the cheese, onion and broccoli, drizzle in olive oil then pop in the pizza oven for 8 to 10 minutes.
Put all the ingredients for the pesto in a pestle and mortar and bash to a rough paste. Dot all over the flatbread, scatter over the walnuts and serve.
Ingredients
Flat Bread
- 300g self-raising flour
- 100g thick Greek yoghurt
- Pinch salt
- Water to bring together
To top
- 200g dolcelatte
- 1 red onion, sliced
- 1 bunch purple sprouting broccoli
- 100g walnuts
Pesto
- 100g nettles, blanched
- 100g pine nuts
- 100ml olive oil
- 2 cloves garlic, crushed
- 1 lemon juice and zest
Method
Heat a pizza oven and BBQ until hot.
Griddle the broccoli until charred.
Mix the flour and yoghurt and enough water to bring the dough together. Pin out on a baking sheet, dusted in flour. It should be 1 cm deep. Top with all the cheese, onion and broccoli, drizzle in olive oil then pop in the pizza oven for 8 to 10 minutes.
Put all the ingredients for the pesto in a pestle and mortar and bash to a rough paste. Dot all over the flatbread, scatter over the walnuts and serve.
