Flatbread with mulled pears and figs

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


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.

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