Grape flatbread with Gorgonzola

Name: Grape flatbread with Gorgonzola
Prep time: 30 min
Total time: 145 min
Yield: 4
Ingredients: 350 g half-white flour; ½ tsp sugar; ¼ cube yeast; 2 tbsp liquid honey; 500 g mixed seedless grapes; 100 g ricotta; 100 g blue cheese (e.g. Gorgonzola); 3 shallots; 3 tbsp olive oil; 1 tsp salt; a little pepper; ¼ tsp sea salt

main dish bake lunch

Total: 2 hr 25 min. | Active: 30 min.

vegetarian

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Ingredients

for 4 people

Dough
350 g	half-white flour
¾ tsp	salt
½ tsp	sugar
¼ cube	yeast (approx. 10 g), crumbled
2 dl	water
3 tbsp	olive oil

Flatbread
100 g	ricotta
¼ tsp	salt
a little	pepper
100 g	blue cheese (e.g. Gorgonzola), cut into pieces
500 g	mixed seedless grapes
3	shallots, thinly sliced

Bake
¼ tsp	sea salt
a little	pepper
2 tbsp	liquid honey

How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl. Pour in the water and oil, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Flatbread

Roll out the dough on a sheet of baking paper (approx. 30 cm in diameter). Cover the dough with ricotta, season. Spread the cheese, grapes and shallots on top, leaving a border of approx. 4 cm all the way around. Fold in the edges of the dough.

Bake

Place a baking tray on the bottom shelf of the oven. Preheat the oven to 240 °C. Remove the tray, slide the flatbread and baking paper onto the hot tray, bake for approx. 25 mins. Remove, allow to cool slightly, season, drizzle with honey.

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