Italian flatbreads with peach, prosciutto & mozzarella

n Serves 6 n Prep 35 mins plus proving n Cook 15 mins

2 red onions, cut into thin wedges,

then layers separated olive oil, for drizzling

1 tsp golden caster sugar

1 tbsp balsamic vinegar, plus a few

extra drops (optional)

200g crème fraîche

25g parmesan, finely grated grating of nutmeg

2 ripe peaches, destoned and

thinly sliced

100g prosciutto

2 x 125g balls mozzarella

½ small bunch of basil

FOR THE DOUGH

7g sachet fast-action dried yeast

½ tsp golden caster sugar

350g strong bread flour, plus

extra for dusting

50ml olive oil, plus extra for the bowl

1 Start the dough the day before. Mix the yeast, sugar and 100g flour in a large bowl, then gradually stir in 200ml warm water. Cover and leave overnight at room temp.

2 About an hour before you want to start making the flatbreads, mix the remaining flour and the olive oil into the dough. Knead the dough for 5 mins. Oil the bowl, put the dough inside and cover loosely with some oiled wrap. Leave somewhere warm for about an hour.

3 Meanwhile, prepare the toppings. Gently fry the onions in 1 tbsp oil until very soft.

Stir in the sugar and balsamic vinegar and continue cooking until the onions start to caramelise. Leave to rest at room temperature. In a bowl, mix the crème fraîche with the parmesan, nutmeg and some salt and pepper. Slice the peaches, tear the prosciutto slices in half and pull the mozzarella balls into smaller chunks.

4 Heat the grill (or barbecue, if using). Punch the dough to knock it back, then divide into six. Dust some baking sheets with flour and roll out the dough balls into thin flatbreads. Brush a little more oil over the tops and grill (not too close to the bars) until golden and puffed – about 3-5 mins. Flip, brush with oil and finish grilling the other side until just cooked through. If barbecuing, sit the flatbreads directly on the bars, oil-side down. 5 Repeat to cook all the flatbreads, then finish by spreading over a little of the crème fraîche and scattering with some peach slices, prosciutto, mozzarella, caramelised onions and basil leaves. Before serving, add a few more drops of balsamic vinegar, a drizzle of olive oil and more seasoning, if you like.

PER SERVING 619 kcals, fat 37g, saturates 18g,

carbs 51g, fibre 4g, protein 21g, salt 1.4g