ANCHOVY, TOMATO & SAFFRON FLATBREADS
Popular since Roman times when it was thought that eating them raw was an aphrodisiac, anchovies are found all over the world. These flatbreads are extremely simple to put together and don’t need any time to rest.
1 TENDER SPRIG OF ROSEMARY, LEAVES PICKED AND CHOPPED
4½ TBSP RED WINE VINEGAR
50G CASTER SUGAR
1 TBSP SMALL CAPERS IN BRINE, DRAINED AND RINSED
Serves 4
A LITTLE LIGHT OLIVE OIL, FOR OILING AND DRIZZLING 24 MARINATED ANCHOVIES IN VINEGAR
12 ANCHOVY FILLETS IN OLIVE OIL
400G GOOD MOZZARELLA, BROKEN INTO PIECES
SEA SALT AND FRESHLY GROUND BLACK PEPPER
1 TSP CHOPPED THYME
FOR THE FLATBREAD DOUGH 250G SELF-RAISING FLOUR 2 TSP SEA SALT
100G FULL-FAT GREEK YOGURT 100G CRÊME FRAÏCHE 1 TBSP CHOPPED FLAT-LEAF PARSLEY
20G PARMESAN, GRATED 1 GARLIC CLOVE, FINELY CHOPPED
2 PINCHES OF SAFFRON STRANDS, SOAKED IN 3 TBSP WARM WATER FOR 10 MINUTES FOR THE TOMATO TOPPING
3 TBSP OLIVE OIL
50G UNSALTED BUTTER 2 BANANA SHALLOTS, SLICED 4 RIPE TOMATOES, PEELED AND CHOPPED
2 GARLIC CLOVES, SLICED PINCH OF SAFFRON STRANDS
1 Place the flatbread ingredients in a bowl and mix well until the mixture forms a dough. Turn out onto a lightly floured surface and knead for 2 minutes. Cover with a clean, damp cloth and set aside.
2 For the topping, heat the oil and butter in a medium pan over a medium heat. When hot, add the shallots, tomatoes, garlic, saffron and rosemary and cook for 5 minutes, stirring frequently, until the vegetables start to soften. Lower the heat and cook for a further 5 minutes. Add the wine vinegar and sugar and cook until the vinegar has reduced right down, then add the capers. Season to taste, then tip the mixture onto a tray and set aside to cool.
3 Preheat the oven to 240ºc (220ºc fan oven) gas mark 9, and oil two large baking sheets with olive oil.
4 Divide the dough into 4 equal portions and shape into balls. Roll each one into a round, about 3mm thick. Lift onto the oiled trays.
5 Divide the tomato topping between the 4 bases, spreading it to the edges. Scatter over both types of anchovy and the mozzarella. Slide the flatbreads into the oven and bake for 12-14 minutes until nicely coloured and crispy at the edges. When they’re ready, drizzle with a little olive oil and sprinkle with thyme. Serve at once.