RECIPE: SOURDOUGH FLATBREAD SANDWICHES
Pizza or flatbread sandwiches have been all the rage recently on social media and we just had to give it a go whilst having a fire cooking session with Chef Darren Broom from Sprigs Co; a kitchen garden restaurant not far from our HQ.
Serves 4
INGREDIENTS
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14 x 300g sourdough pizza doughballs
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400g Homewood dairy hello ewe cheese, sliced
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300g ogleshield cheese, sliced
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200g of mixed salad leaves
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3 slices of truffle salami, venison chorizo & coppa ham
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Rapeseed oil
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Cider vinegar
METHOD
STEP 1
Preheat your pizza oven to 300 degrees.
STEP 2
Roll out & shape the dough balls into round discs approx 1/2cm in thickness.
STEP 3
Drizzle a little rapeseed oil onto the flatbreads, on one half of the bread, put slices of both cheese then fold the top over.
STEP 4
Bake this in the pizza oven on both sides until blistered & well risen.
STEP 5
Open the dough up & fill with the slices of charcuterie & salad leaves dressed in a little rapeseed oil & cider vinegar.
STEP 6
Best served & eaten straight away whilst the cheese is melted & the salad leaves are crisp
