Summer Veggie & Gorgonzola Flatbreads

40 MIN PROVING ALERT

Aww. Eat these, won’t you. They’re seriously good. 

30 mins + 40 mins proving | makes 4 | a tiny faff

Ingredients

250g ciabatta bread mix 
175ml lukewarm water 
1 tbsp olive oil 
topping: 
150g gorgonzola, sliced 
1 courgette, ribboned 
12 spears asparagus, halved lengthways 
handful freshly shelled peas 
small handful basil 
few sprigs thyme

Method

Dowse the courgette ribbons and asparagus spears in enough olive oil to coat and toss together to ensure everything is well covered in the oil, set aside.

Pop the ciabatta flour mix and water into a food mixer and mix for 5 mins until a ball of dough forms. You can use your hands if yah wanna! Add the olive oil and mix for another minute.

Turn the sticky dough out onto a floured board, pat out into a 15x7cm rectangle and leave to rest for 10 mins.

Cut the dough into 4 and roll each quarter into a ball. Place onto a lightly oiled board, dust the tops with flour and leave to rise for 30 mins covered with a damp tea towel.

While that’s happening turn the oven on to heat up to 220°C.

Roll each ball out into a thin oval on the same board and transfer to a lightly oiled baking tray – or two – probably two!

Get slices of gorgonzola liberally covering each one and sprinkle with the thyme sprigs next and most of the courgettes and asparagus, saving some for serving. Whack in the oven for 12-15 mins, by which time it will be golden brown and beautifully risen, and the cheese will be gloriously melty.

Throw the remaining courgettes and asparagus on top, along with the raw peas and some freshly chopped basil.

Ruddy divine these are.

Check out the rise on that!…

Those clever folks at Olive magazine came up with the ciabatta mix/flatbread cheat quite some while ago now. we topped it with our fave summer veggies.