Name: Portabellini and bocconcini flatbread
Cook time: 15 min
Total time: 15 min
Yield: 2-4 servings
Cuisine: Cooking Method
Ingredients: 500 g portabellini mushrooms; 1 onion large, diced; fresh thyme sprigs; olive oil for frying; salt and freshly ground black pepper; 150 g mozzarella cheese bocconcini balls; sun-dried tomatoes; fresh micro herbs; bread dough for flatbread; 200 g flour self-raising; 250 g yoghurt full cream, Greek; pinch salt; 1 cloves garlic cloves; 1 tsp sea salt; 40 g fresh basil; 40 g rocket; 30 g parmesan cheese grated; 80 ml olive oil extra virgin; lemon juice fresh

Recipe Disclaimer

Tap for method

Ingredients (19)

500 g	portabellini mushrooms
1	onion — large, diced
	fresh thyme — sprigs
	olive oil — for frying
	salt and freshly ground black pepper
150 g	mozzarella cheese — bocconcini balls
	sun-dried tomatoes
	fresh micro herbs
	bread dough — for flatbread
200 g	flour — self-raising
250 g	yoghurt — full cream, Greek
pinch	salt

For the pesto

1 cloves	garlic — cloves
1 tsp	sea salt
40 g	fresh basil
40 g	rocket
30 g	parmesan cheese — grated
80 ml	olive oil — extra virgin
	lemon juice — fresh

Tap for ingredients

Method:

Flatbread dough: In a bowl mix together the yoghurt, flour and salt until it forms a dough. Transfer dough onto a floured surface. Knead for a few minutes. Cut into 2 or 4 pieces depending on desired size. Cover with a dish cloth and allow to rest for 30 minutes. Roll out each section of dough using plenty of flour to prevent sticking or tearing. Cook the flatbread in a dry hot griddle pan. Cook each side for 2-4 minutes until golden brown and cooked through.

For the pesto: Using a mortar and pestle, grind the garlic clove and teaspoon of sea salt into a puree. Scrape the garlic paste into a food processor for ease; add the basil, rocket, Parmesan and olive oil. Blitz until smooth. Finish with a squeeze of lemon juice and set aside.

For the flatbreads: Sauté the diced onion with a drizzle of olive oil and a pinch of salt until gently caramelised. Slice the mushrooms and fry them in batches until golden brown. And a few sprigs of thyme as you fry each batch. Season well with salt and pepper and set aside to cool. Preheat oven to 200C and move the rack to the upper shelf. Brush flatbreads with the basil pesto. Top each one with half of the mushroom mix. Rip the bocconcini mozzarella into pieces and scatter over the mushrooms. Bake in the oven for 5 minutes until the cheese is bubbling and the flatbread is golden brown. Top with pieces of sundried tomatoes, a few dollops of pesto and fresh baby leaves.

This recipe was published with permission by the The South African Mushroom Association.