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Bubble bread with peaches and buffalo mozzarella

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

500 g flour
1 t sugar
1 t salt
7 g dry yeast
1 cup lukewarm water
sweet salad leaves
250 G buffalo mozzarella, torn into chunks
2 ripe peaches, sliced
50 g pistachios, shelled
extra virgin olive oil, to drizzle
2 T fresh basil, for serving
Maldon salt and freshly ground black pepper, for serving

Method

Preheat the oven to 200°C.
Combine the flour, sugar, salt and yeast. Make a well in the centre and stir in enough water to create a doughy consistency.
Knead and roll out the dough on a well-floured surface, until thin and oval in shape.
Place in the oven for 5 to 8 minutes until crisp and bubbly.
Scatter salad leaves onto the bubble bread; add the buff alo mozzarella, peaches and pistachios.
Drizzle with olive oil and lemon juice.
Serve with torn basil leaves, freshly ground black pepper and Maldon salt.
Per serving: 3254.4kJ, 31.1g protein, 26.4g fat, 112.4g carbs