A feast for 2024: As we begin a new year, our attentions are quickly drawn to a date of celebration – Valentine’s Day! The day is marked because we remember the Roman Saint, St. Valentine ( c. 269 AD). St. Valentine is thought to have secretly officiated at the Christian marriages of soldiers, which was against the law passed by Claudius who believed that Roman soldiers should be completely devoted to Rome. One traditional Roman feast was a spread of steak and potatoes accompanied by pickles.
In homage, my quick and easy Italian dish is reflective of the culture and cuisine of Italy. Perfect for a modern-day date night to share with the one/s you love.
Ingredients: Serves 2
For the toppings
• 226g ART’s Allotment chutney
• 226g ART’s Southwold Sandfire chutney
• 2 red onions, sliced
• Green or black olives
• 200g mozzarella
• 100g Permesan Cheese
• Fresh basil and/or rocket
For the flatbread
• 200g plain flour
• 1/4 tsp salt
• 100ml warm water
• Olive oil
Method:
Pre-heat the oven to 180°C. You can create one large flatbread to share or two smaller individual portions. Sift the plain flour and salt into a large bowl. Make a well in the middle and pour in the water. Using a fork, gradually work the flour into the middle. As you start to incorporate more flour, the dough will form and you can then use your hands to finish off this process. Once the dough has formed a ball, tip it onto a clean surface. Drizzle the 2 tablespoons of olive oil over the dough and knead it for about 5 minutes – a soft elastic dough is your aim. Add flour lightly as you go if it is too sticky. Pop the dough back in its bowl and cover with cling film to prove for 30 minutes.
Roll out the dough until it is about 1 cm thick and roughly an oval shape, carefully place on a large baking tray. Cover half the flatbread with one flavour of ART’s chutney and half with the other flavour. Add your desired toppings and drizzle with a little olive oil.
Place tray in the oven for 5-8 minutes. Keep checking regularly as it will not take long to cook. Remove when bread has risen slightly, air bubbles have formed and the dough has browned. Once cooked, sprinkle over parmesan cheese and fresh basil and serve immediately.
Accompany with a large bowl of fresh salad leaves and a glass of Merlot.
NOTE:
You build the toppings of your flatbreads to suit you; add tomatoes, peppers, chilli, prosciutto, pulled pork… let your creative juices flow.