Italian flatbreads with peach, prosciutto and mozzarella

Name: Italian flatbreads with peach, prosciutto and mozzarella
Total time: 45 min
Yield: Serves 6
Cuisine: Italian
Ingredients: 2 red onions, cut into thin wedges then layers separated; olive oil; 1 tsp golden caster sugar; 1 tbsp balsamic vinegar, plus a few extra drops; 200g tub crème fraîche; 25g parmesan, finely grated; a good grating whole nutmeg; 2 ripe peaches, stoned and thinly sliced; 100g prosciutto; 2 × 125g balls mozzarella, or burrata 250g; ½ small bunch basil; 7g sachet dried yeast; ½ tsp golden caster sugar; 350g strong bread flour, plus extra for dusting; 50ml olive oil, plus extra for greasing

Preparation and cooking time
- Total time45 mins
- + rising time
Easy
Serves 6

Ingredients

2 red onions, cut into thin wedges then layers separated
olive oil
1 tsp golden caster sugar
1 tbsp balsamic vinegar, plus a few extra drops
200g tub crème fraîche
25g parmesan, finely grated
a good grating whole nutmeg
2 ripe peaches, stoned and thinly sliced
100g prosciutto
2 × 125g balls mozzarella, or burrata 250g
½ small bunch basil

DOUGH

7g sachet dried yeast
½ tsp golden caster sugar
350g strong bread flour, plus extra for dusting
50ml olive oil, plus extra for greasing

Method

STEP 1
Start the dough the day before. Mix the yeast, sugar and 100g of the flour at the bottom of a big mixing bowl, then gradually stir in 200ml hand-warm water. Cover tightly with clingfilm and leave overnight in the kitchen.
STEP 2
About an hour before you want to start making the flatbreads, mix the remaining flour and the olive oil into the dough. Knead for 5 minutes then put back in the bowl, oiled, and covered loosely with oiled clingfilm. Leave somewhere warm for about an hour.
STEP 3
Meanwhile prepare the toppings. Fry the onions in 1 tbsp oil gently until very soft. Stir in the sugar and 1 tbsp balsamic and continue cooking until starting to caramelise. Leave at room temperature. Mix the crème fraîche with the parmesan, a good grating of nutmeg and some salt and pepper. Slice the peaches and tear the prosciutto slices in half and pull the mozzarella or burrata into smaller chunks.
STEP 4
Heat the grill (or barbecue). Punch the dough to knock it back, then divide into 6. Dust some baking sheets with flour and roll out the dough balls into thin flatbreads. Brush a little more oil over the tops and grill (not too close to the bars) until golden and puffed – about 3-5 minutes. Then flip, brush with oil and finish grilling the other side just until cooked through (if you’re barbecuing sit directly on the bars, oil-side down).
STEP 5
Repeat to cook all the flatbreads, then finish by spreading over a little of the crème fraîche and scattering with some peach slices, prosciutto, cheese, caramelised onions and basil leaves. Add a few more drops of balsamic vinegar if you like, a little dribble of olive oil and a touch more seasoning.