WILD GARLIC & BURRATA FLATBREADS

This wild garlic & burrata flatbread is a glorified garlic bread, and for that reason it’s excellent. this recipe makes 4 flatbreads and serves 2-3 people per flatbread. check out our instagram reel of the process.

Ingredients:

4 x 250g flatbread doughballs
wild garlic olive oil
Parmesan cheese, finely grated
4 BURRATAS
FIELD BLENDS SALT, PEPPER & GARLIC BLEND

METHOD

We did this in the Gozney woodfired oven as usual, but this could easily be made in a heavy bottomed cast iron pan and finished off under the grill, or on a pizza stone in the oven.

First, make a flatbread dough. We made a 24 hour sourdough pizza dough, using Wild Farmed flour, using this brilliant recipe by Feng Chen on the Gozney website. You could just as easily use a simple yoghurt flatbread, or buy dough from the store.

Divide your flatbread dough into roughly 250g balls and let proof until you’re ready to cook.

Shape into a round disc that will fit your oven. Put a little olive oil on the crust and slide into the oven.

Bake with no toppings until puffy and you get some char

Top with wild garlic olive oil - or if it’s not wild garlic season, just regular garlic oil would work great too.

Generously microplane/ grate some good quality parmesan cheese.

Place a burrata in the centre

Season generously with around 2 tbsp Field Blends salt, pepper and garlic blend to finish.  

Enjoy!