Flatbread with Caprino and Wild Salad Greens

 

Ingredients

 

Serve 6-8

• 1 quantity Italian flatbread dough (refer recipe)

Topping:

• 6 oz/180 g mixed wild salad greens (dandelion, cress, arugula/rocket)

• 6 tbsp extra-virgin olive oil

• 1 cup/250 g Caprino (soft Italian goat's cheese)

• salt and freshly ground black pepper to taste

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Method:

1. Prepare the flatbread dough. Knead and divide into 8 pieces. Shape each piece into a ball.

2. Topping: Wash the salad greens and dry well in a salad spinner chop coarsely.

3. Transfer to a large bowl and stir in 4 tbsp of oil. Season with salt and pepper.

4. Roll out each piece of dough to about 6-7 inches (15-18cm) in diameter.

5. Cook on a cast-iron griddle until bubbles appear on the surface.

6. Spread the flatbread with the goat's cheese and top with the salad greens. Drizzle with the remaining oil and serve immediately.