Italian flatbreads with peach, prosciutto and mozzarella

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.