Crispy Garlic Butter & Pecorino Stuffed Flatbread
With Basil & Prosciutto.
DIFFICULTY: Easy
PREP + COOK TIME: 45 minutes
Ingredients
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Ingredients ✴
Garlic, Herb & Anchovy Butter:
200g salted butter, very soft
¼ cup extra-virgin olive oil
4 cloves garlic, peeled
1 small handful (2 Tbsp) fresh dill
1 small handful (¼ cup) fresh basil leaves
½ cup finely chopped chives
50g pecorino cheese, finely grated + extra to garnish
2-4 anchovy fillets (to taste)
Crispy Cheese-Stuffed Flatbreads:
4x Lebanese-style pita flatbreads
200g mozzarella cheese, thinly sliced (I u2sed semi-dried mozzarella)
180g stracchino or stracciatella
50g pecorino cheese, finely grated
To Serve:
Prosciutto & fresh basil leaves, to garnish (optional)
Runny honey, for drizzling (optional)
Directions
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Directions ✴
Preheat your oven to 190°C (bake).
Garlic, Herb & Anchovy Butter: Add all of the ingredients to a NutriBullet along with ½ tsp flaky sea salt. Blitz together, until smooth and soft green in colour. Set aside at room temperature so you can spread it easily.
Stuffed Flatbreads: Cut around the seam of the pita using kitchen scissors, then carefully peel the two layers apart. Spread about 1 Tbsp of the garlic butter over one half of each of the pitas. Divide the mozzarella and stracciatella over the top in an even layer, then sprinkle over the pecorino. Sandwich the other pita layer on top. Spread another heaped tablespoon of the garlic butter over the top. Line a baking tray with baking paper. Transfer the garlic breads to the baking tray. Bake for 12-15 minutes, until very golden brown and crispy.
Serve: Drizzle some runny honey over the flatbreads, then cut into wedges. Garnish with the prosciutto and some basil leaves. Serve any extra garlic butter on the side if desired.