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Spicy pepperoni and burrata flatbread

Name: Spicy pepperoni and burrata flatbread
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 400g self-raising flour; 1 tsp baking powder; 80ml olive oil; 280g yoghurt; 1 1/2 tsp salt flakes; 150g mozzarella; 100ml tomato passata (sugo); 20 slices mixed pepperoni; 1/2 tsp dried chilli flakes; 2 balls burrata, torn; Chilli oil, to serve

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by Phoebe Wood

May 19, 2016

Fast, furious, and delicious, this spicy and flavoursome flatbread is fit to rival pizza.

2 2/3 cups (400g) self-raising flour
1 tsp baking powder
1/3 cup (80ml) extra virgin olive oil
1 cup (280g) thick Greek-style yoghurt
1 1/2 tsp salt flakes
1 1/2 cups (150g) grated mozzarella
100ml tomato passata (sugo)
20 slices mixed pepperoni
1/2 tsp dried chilli flakes
2 balls burrata, torn
Chilli oil, to serve

Method

1.

Preheat the oven to 220°C. Combine flour, baking powder, oil, yoghurt, salt flakes and half the mozzarella in a bowl.
2.

Knead on a work surface to form a smooth dough, then roll out to a 7mm thick rectangle.
3.

Place on a baking paper-lined baking tray. Spread over passata, then scatter with pepperoni, chilli and remaining 3/4 cup (75g) mozzarella.
4.

Bake for 15-18 minutes until base is cooked and pepperoni is crisp.
5.

Serve topped with burrata and chilli oil