Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon dry instant yeast
  • 180 ml warm water ((¾ cup))
  • 250 g bread flour ((8.8oz / 2 scant cups) )
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 1 tablespoon olive oil ((notes 1))
  • Polenta or extra flour for dusting baking trays
  • Olive oil, extra for brushing bases
  • ⅔ cups fresh basil pesto
  • 1 cup shredded roasted turkey
  • ⅓ cup green capsicum (bell pepper) strips
  • ½ small red onion, finely sliced
  • 7 bocconcini balls, sliced (or grated mozzarella)
  • Salt and pepper

Instruction

  • Stir together the warm water and yeast and allow to sit for 5 minutes.
  • In the bowl of a stand mixer, combine the flour, sugar and salt and stir well. Add the yeast and water mix, then the oil. Use the dough hook, knead for 5-7 minutes or until you have a smooth, elastic dough.
  • Turn the dough out onto a lightly floured surface and give it a gentle knead into a smooth ball of dough. Lightly oil a bowl and place the dough in the bowl. Cover with plastic wrap and allow to rise for 1⁄2 to 1 hour until doubled in size.
  • Preheat the oven to 230C / 450F / 210C fan forced.
  • Once it has risen, turn the dough out onto a lightly floured surface. Cut into 3 pieces. Roll the other 2 pieces into balls then sit under a tea towel for another 15 minutes.
  • Roll the pieces of dough out to about 1⁄2 to 3⁄4 of a centimetre thick, oblong shape.
  • Dust 3 baking trays with polenta then transfer your rolled out flatbreads to the trays.
  • Make dimples in the flatbreads with your fingertips, then brush with extra olive oil.
  • Use a spoon to spread the pesto evenly over each flatbread, reserving 1-2 tablespoons
  • Top alternately with onion, capsicum, turkey and cheese.
  • Season with salt and pepper.
  • Bake in the oven for 12 -15 minutes until crispy and golden round the edges.
  • Drizzle remaining pesto here and there, then slice to serve.