An artisan whole wheat crust, topped with peppers, mozzarella, pesto and mushrooms make this flatbread a show stopper.
Pepper and Mushroom Flatbread
Ingredients
Dough
Topping
Instructions
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In a bowl combine the flour with the yeast and salt. Add the water and 2 tbsp olive oil and mix until you have a sticky dough.
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Continue to mix and knead for 4 more minutes and until you have a soft, smooth and elastic dough. Cover and let it rise for 2 hours in a draft free environment.Use the dough's expansion as well as the clock: it should look visibly risen and aerated before shaping. A cooler room may require longer than two hours.
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Preheat the oven to 200°C. Flour a baking tray and set aside. Using your hands or a rolling pin, shape the dough. Transfer to the prepared baking tray.
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Top the flatbread with the passata and diced tomatoes. Then top with mozzarella, peppers and mushroom and the finely sliced Padron peppers. Drizzle with 1 tsp olive oil.Avoid overloading the dough with wet toppings. Excess moisture from tomatoes, mushrooms or mozzarella can leave the centre soft even when the edges have browned.
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Put the flatbread in the centre of the oven and bake for 12 to 15 minutes or until the crust has turned golden brown and the cheese is fully melted.Check the underside as well as the top: the base should be cooked and lightly browned rather than relying only on melted cheese as the endpoint.
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Remove from oven and top with pesto, fresh basil, and chilli flakes to taste. Slice to serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 368.39kcal
- % Daily Value *
- Total Fat 18.38g29%
- Saturated Fat 5.05g26%
- Sodium 289.54mg13%
- Potassium 335.30mg10%
- Total Carbohydrate 37.21g13%
- Dietary Fiber 5.95g24%
- Sugars 4.65g
- Protein 15.71g32%
- Vitamin C 57.10 mg
- Calcium 243.02 mg
- Iron 1.53 mg
- Vitamin D 0.06 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
