Rosemary Flatbreads for Crusts

Christmas may be over but the spirit can still remain with pizzas around! Here's one way to make pizza without the hassle of the long process, using flatbread as the crust where you only need to add toppings afterwards... A Rosemary flat bread recipe from All that I'm Eating. 

With this flatbread 
You will need (for two):
1 Vacherin Mont D'or (or Camembert)
1 clove garlic

250g strong white bread flour
1 tsp fresh chopped rosemary
1/2 tsp salt
60ml extra virgin olive oil
100ml water

  1. Mix together the flour, salt and rosemary. Mix in the olive oil and water. Using your hands, bring it all together into a ball then knead on a floured surface for a few minutes. Set it to one side for a few minutes more.
  2. Preheat an oven to 200C. Slice the garlic and then cut slits in the top of the cheese. Put the slices of garlic into the cheese and then put into the oven for around 10 minutes.
  3. While the cheese is warming get a griddle pan on a medium to high heat.
  4. Divide the dough into four pieces and roll each piece out on a floured surface until about the thickness of a pound coin.
  5. Griddle the bread for two minutes on each side.
  6. Put the cheese onto a board with the bread on the side and dig in.

Posted by Diane Araga, on January 4, 2014 at 10:00 AM