Ingredients

Method

• 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

Ingredients

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