Flat bread with toppings

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Flat bread with toppings

Ingredients
   
50g Basic Bread dough
100g Halloumi
50g Ostrich carpaccio
30ml Basil pesto mixed with 30ml olive oil
20ml Olive tapenade mixed with 20ml olive oil
30ml Tomato chutney / compote / tomato jam / marinated sundried tomatoes
  Basil leaves
  Crisp onion sprinkles (optional)
  Balsamic reduction

Method:

  1. Roll out the bread dough on a lightly floured surface until it is flat and thin.
  2. Do not allow the dough to rise / proof; put it immediately on the grill or braai but on low heat until just cooked through (exactly as you will go about to grill or braai a “roosterkoek”).
  3. Cut the halloumi in slices and brush both sides with oil. Also grill both sides on the grill until soft and golden brown.
  4. Spread the basil pesto on top of the grilled flatbread; place the grilled halloumi on top and then the fresh basil leaves, followed by the ostrich carpaccio, olive tapenade and tomato compote.
  5. For extra flavour and crunch sprinkle some crispy onion sprinkles on top. Drizzle some balsamic reduction over the flatbread and garnish with fresh basil and black pepper.