Florentine flatbread ‘pizzas’
Inspired by the classic florentine pizza, these homemade spinach and feta flatbreads make a delicious meat-free lunch or dinner, and each one is finished with a beautiful Freshlay Farms Golden Yolker®. The dough recipe makes 4 flatbreads, so wrap any leftover breads well and freeze for up to three months.
Ingredients
Metric
Imperial
- 100g of crème fraîche
- 1 garlic clove, grated
- 1 pinch of salt
- 1 buffalo mozzarella balls, torn
- 2 Freshlay Farms Golden Yolker® eggs
- salt and pepper, to taste
Flatbreads
- 100ml of warm water
- 50ml of milk, warmed
- instant yeast, sachet
- 250g of strong bread flour
- 1 tbsp of olive oil, plus extra for cooking
- 1/2 tsp fine sea salt
Spinach pesto
- 200g of baby spinach leaves
- 100g of fresh basil, leaves picked
- 80g of Parmesan, roughly chopped
- 50g of pine nuts
- 100ml of extra virgin olive oil
- 2 garlic cloves
- 1 pinch of salt
Method
Combine the warm water, milk and yeast in a jug and set aside until frothy
- 100ml of warm water
- 50ml of milk, warmed
- instant yeast, sachet
Combine the flour, olive oil and salt in the bowl of a stand mixer fitted with a dough hook then add the activated yeast mixture
- 250g of strong bread flour
- 1 tbsp of olive oil, plus extra for cooking
- 1/2 tsp fine sea salt
Mix for 5 minutes or until the dough is smooth and elastic
Transfer to an oiled bowl and cover with cling film. Set aside until roughly doubled in size
Combine the garlic and crème fraîche and a pinch of salt and mix well. Refrigerate until needed
- 1 garlic clove, grated
- 100g of crème fraîche
- 1 pinch of salt
Combine all the pesto ingredients in a small blender and whizz to a pesto consistency. Check the seasoning and set aside
- 200g of baby spinach leaves
- 100g of fresh basil, leaves picked
- 80g of Parmesan, roughly chopped
- 50g of pine nuts
- 100ml of extra virgin olive oil
- 2 garlic cloves
- 1 pinch of salt
To cook the flatbreads, heat a heavy-bottomed frying pan over medium and oil lightly
Divide the dough into four pieces and roll out on a lightly floured surface
Cook one by one until golden brown and bubbly – a few minutes per side. You might need to wipe out the pan between batches if the leftover flour begins to burn
Preheat the oven to 200°C fan
Spread the top of each flatbread with a generous amount of garlic crème fraîche, then add some torn mozzarella and crack an egg into the centre. Season the egg with salt and pepper and cook through in the oven for 3–5 minutes until the egg is set
Drizzle with spinach pesto and serve immediately
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