Method
1. Place the flour in a large bowl and make a well in the centre. Add the yeast, salt and sugar around the well, ensuring they aren’t touching. Add the oil to the well followed by 275 ml of warm water. Mix together until a dough starts forming and then use your hands to make a large dough ball, adding a little more warm water if it gets too dry. Tip out onto a lightly floured surface and knead for ten minutes until you have a springy smooth dough. Place into a clean lightly oiled bowl and allow to rise/prove for an hour.2. In the meantime prepare your topping. Heat the oven to 180ºC Fan, slice the courgettes into rounds and place onto a baking tray with the onion. Season well, then bake in the oven for 20 minutes until starting to caramelise. Remove and leave to cool, then turn the oven up to 200ºC.
3. Once the dough has risen knock it back using your fist, tip out onto a lightly floured surface and knead again for 1-2 minutes. Divide into three and roll out into 3 thin oval shapes. Place the dough onto a baking tray lined with greaseproof paper. Spoon a tablespoon of pesto over each flatbread. Divide the courgette mixture between the three, and then add the goats cheese and pickled walnuts.
4. Bake in the oven for 20 minutes, until the edges are golden brown. Allow to cool slightly and drizzle over some olive oil then scatter with basil leaves and serve.
Ingredients
• 500g bread flour
• A 7g sachet yeast
• 1 tsp salt
• 1 tsp caster sugar
• 2 tbsp olive oil Topping:
• 3 tbsp pesto
• 2 large courgettes
• Salt and pepper
• 1 red onion, sliced
• 150g goats cheese
• 6 Opies Pickled Walnuts, sliced into rounds
• Handful of basil leaves
