Feeling of Flambe

Ingredients

Flat bread

Coriander Pesto

200	g	Coriander Leaves
200	g	Parsley Leaves
30	g	Pine Nuts (toasted)
15	g	Garlic
100	g	Olive Oil

Coriander Infused Creme Fraiche

Anchor Cream Cheese Infused with Coriander Pesto

Garnish for Flat Bread (1 piece)

Method

Flat Bread ​

1. In a mixer add flour, dried yeast and salt.
2. Add water and olive oil and mix on low speed for 7mins​.
3. Increase speed to medium and carry on mixing for 6 mins.
4. Take out and place in container and allow to bulk ferment in chiller overnight. ​
5. Scale to 200gm and allow to rest.
6. Roll to desired shape and size and proof for 35mins or doubled in size (in proofer 30 degrees C 80% humidity).

Coriander pesto

1. Blend Coriander and parsley.
2. Add garlic, and pine nuts and blend till coarse. ​
3. Add parmesan and blend​.
4. Add olive oil and blend till desired consistency. 

Coriander infused Crème Fraiche

1. In a mixer add Anchor cream cheese and mix till smooth​.
2. Add coriander pesto and mix till incorporated.
3. Season with salt and pepper.

Anchor Cream Cheese infused with coriander pesto​

1. In a mixer add Anchor cream cheese and mix till smooth​.
2. Add coriander pesto and mix till incorporated.​
3. Season with salt and pepper.

Garnish for Flat Bread (1 piece)​

1. Spread Crème fraiche infused with coriander pesto on flat bread​.
2. Add 80gm Anchor Extra Stretch+​ Mozzarella Cheese.
3. Add pickled onions, and bacon lardons​.
4. Top with 40gm Anchor Extra Stretch​ + Mozzarella Cheese.
5. Bake at 240 degrees c for 6-8 mins or till base is golden and cheese is bubbling.​
6. Top flat bread with fresh figs, parmesan wafer, pesto cream cheese, and fresh rocket leaves.