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Chilli popper flatbreads
Recipes and styling Katelyn Williams Photographs Angie Làzaro
(makes 2)
300g bread flour
½t salt
10g instant yeast
180ml lukewarm water
1T olive oil
10 jalapeno chillies
1 cup grated mozzarella cheese
250g crème fraîche
salt and white pepper
100g chorizo, sliced
2 red onions, sliced
100g feta, crumbled
chopped chives and rocket, to garnish
Mix the flour, salt, yeast, water and oil to form a dough and knead well for 10 minutes or until smooth and elastic. Allow to rest for 20 minutes before rolling out thinly. Brush the jalapenos with oil and grill on a griddle pan until chargrilled and soft. Cut a slit in each; remove the seeds and stuff with mozzarella. Preheat oven to as hot as it will allow and place a baking tray in the oven to preheat. Soften the crème fraîche and season well. Spread on the base and sprinkle with chorizo, red onions, feta and poppers. Bake for about 15 minutes or until golden and crisp. Garnish with chives and rocket and serve immediately.
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