Ingredients – serves 6

For the flatbread dough:

• 500 g strong flour
• 7 g dried yeast
• 1 heaped tsp salt
• 350 ml tepid water

For the flatbread topping:

• 2 mulled pears (works also with fresh pears)
• 2 figs
• a small bunch of watercress
• 1 tablespoon of pistachio nuts
• 8 slices of Serrano ham
• 150 g soft goat cheese
• 250 g mascarpone
• 250g ricotta
• olive oil
• balsamic vinegar
• black pepper & salt

Method

Make the flatbread dough:

• Put the flour into a large bowl, add the yeast and salt. Gradually pour in the tepid water while stirring.
• Bring the dough together with your hands, tip onto a floured work surface and knead for about 10 minutes until it’s smooth and springs back when you pushed it with a finger.
• Oil the large bowl, put the dough back inside and cover with cling film.
• Leave to rise for 1 hour until the dough has doubled in size.
• When risen, tip the dough onto a floured work surface, divide in two and roll out each portion into a large rectangle.
• Slip on a baking trays covered with baking parchment, cover with cling film and leave to rise for 30 minutes.

Add the flatbread topping:

• Heat oven to 240C/fan 220C/gas 9.
• Mix the goat cheese and mascarpone, spread a layer of the mixed cheeses on the 2 risen flatbreads.
• Slice the pears and figs and devide evenly between the 2 flatbreads, add dollops of ricotta in between the slices.
• Bake for 20 minutes, until golden and risen.
• Remove from the oven, scatter with pistachio nuts, add the watercress and Serrano ham.
• Season to taste and drizzle with olive oil and balsamic vinegar.