Ingredients
Pear, sage & goat's cheese=m seeded flatbreads
Method
Pear, sage & goat’s cheese=m seeded flatbreads
1.Make seeded flatbreads. Sift flour and baking powder into a medium bowl; stir in linseeds and chia seeds. Season. Add yoghurt, stir with a butter knife to combine. Knead dough in bowl for 1 minute.
2.Preheat oven to 200°C (180°C fan forced).
3.Heat oil in a large frying pan over medium heat, cook pear and onion, stirring occasionally, 5 minutes or until pear is light golden and onion is soft. Cool.
4.Oil three large oven trays. Divide dough into three portions, roll out each portion on a lightly floured piece of baking paper into a 12cm x 42cm (4¾-inch x 16¾-inch) rectangle. Carefully lift dough on baking paper onto trays. Top with mozzarella, pear mixture and pine nuts. Season. Drizzle with honey.
5.Bake flatbreads 15 minutes or until golden and crisp.
6.Meanwhile, heat extra oil in a small frying pan over high heat, carefully add sage leaves, cook 30 seconds or until crisp. Remove sage with a slotted spoon, drain on paper towel. Add garlic to pan, cook, stirring, for 1 minute or until fragrant. Remove from heat, reserve for serving.
7.Serve flatbreads topped with goat’s cheese, sage leaves and rocket. Drizzle with reserved garlic oil.
Do ahead The dough can be made a day ahead. Pear and onion mixture can be cooked 4 hours ahead.
Note
