Strawberry Goat Cheese Sourdough Flatbread

This delightful flatbread combines creamy whipped goat cheese with fresh strawberries and prosciutto, making it a perfect appetizer or light meal. The tanginess of the goat cheese pairs beautifully with the sweetness of the strawberries, while fresh basil and a drizzle of balsamic glaze add the finishing touch.

Servings: 1 large flatbread (aim for about 12 x 16 inches) or 2 medium flatbreads, (each could be around 6 x 10 inches.)

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 1-4 hours (including dough rise time)

Toppings Ingredients:

• Whipped goat cheese mixture (see recipe below)

• Sliced strawberries

• Prosciutto

• Fresh basil

• Balsamic glaze

Whipped Goat Cheese Mixture Ingredients:

• 100g Goat Cheese: Provides a tangy flavor and creamy texture.

• 100g Cottage Cheese: Adds creaminess and lightens the mixture.

• 100g Greek Yogurt: Contributes a smooth consistency and extra tang.

• 2 tablespoons Honey: Adds sweetness to balance the tanginess of the cheeses.

Instructions:

1. Combine all the ingredients in a food processor.

2. Blend until smooth and creamy.

3. Adjust sweetness or consistency by adding more honey or yogurt as desired.

Flatbread sourdough Ingredients:

• 350g warm water

• 110g sourdough discard

• 500g all-purpose or bread flour

• 10g salt

• 2 tablespoons yeast

Instructions:

1. Activate Yeast: In a bowl, mix the warm water and yeast. Let it sit for 5 minutes until foamy.

2. Combine Ingredients: Add the sourdough discard and salt to the yeast mixture, stirring to combine.

3. Add Flour: Gradually add the flour, mixing until a dough forms.

4. Let Rise: Cover the bowl and let the dough rest for 1-3 hours, or until it has doubled in size.

5. Flatten Dough: Use a rolling pin to flatten the dough. You can divide it into 1, 2 or 3 portions.

6. Cook the Flatbread:

   • Grill: Preheat the grill to 400°F (200°C) and grill each flatbread for 3-5 minutes on each side, flipping when the dough bubbles up.

   • Oven: Preheat the oven to 350°F (175°C) and bake for 6-12 minutes.

   • Pizza Oven: For a pizza oven at 500°F (260°C), cook for about 60 seconds, twisting the flatbread as needed.

7. Top and Serve: Once cooked, spread the whipped goat cheese mixture over the flatbread, layer on the sliced strawberries and prosciutto, and garnish with fresh basil and balsamic glaze.

Additional Tips:

• Variations: Experiment with different toppings like arugula, walnuts, or other seasonal fruits.

• Dough Storage: If you have leftover dough, it can be stored in the refrigerator for up to 3 days.

• Common Mistakes: Make sure not to overwork the dough; a gentle touch will keep it light and airy.

Storing Instructions:

• Leftovers: Store any leftover flatbread in an airtight container in the fridge for up to 2 days.

• Freezing: Freeze cooked flatbread in a single layer, then transfer to a freezer-safe bag for up to 1 month.

• Reheating: Warm flatbread in the oven or on a skillet until heated through.

Nutritional Information:

• Calories: Approximately 250-300 calories per serving (depending on toppings)

• Fat: Varies based on cheese and prosciutto

• Carbohydrates: Approximately 40g

• Protein: Approximately 10g