Peach tarte tatin with seaweed caviar
Poached stone fruit
Soup recipes
Tomato, olive, peach and parsley salsa
Christmas dessert
Peach custard slice
Load more
Bubble bread with peaches and buffalo mozzarella
4
Easy
10 minutes
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