Crisp corn flatbread slathered in basil pesto
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- Abigail Donnelly
- 12
- Easy
- Fat conscious
- 30 minutes
- 15 minutes
- De Morgenzon Rosé 2008
Ingredients
- 4 cobs sweet corn, boiled
- 500 g flour, plus extra for dusting
- 1 t salt
- 1 t sugar
- 1 x 10 g sachet yeast
- 1 cup lukewarm water
- 1 T olive oil, for rubbing
- 1 x 30 g pack sweet basil leaves
- 1 x 125 g tub basil pesto
- sea salt, for sprinkling
Cooking Instructions
Preheat the oven to 200°C.
Carefully run the blade of a sharp knife down the side of each corncob to remove the kernels.
Add to a mixing bowl, along with the flour, salt, sugar and yeast, and mix well.
Make a well in the centre of the mixture then stir in just enough lukewarm water to create a doughy consistency.
Roll out thin sheets of dough on a large, well-floured work surface.
Rub the surface of the pastry sheets with a little olive oil and top with a few basil leaves.
Place on a greased baking tray and bake for 10 to 15 minutes, or until crisp and golden.
Serve hot, with a good dollop of basil pesto spread on the surface and a sprinkling of sea salt.
Cooks note: This is delicious served with chunks of torn mozzarella and spooned avocado, seasoned with sea salt and a crack of black pepper.
Per serving: 994.9 kJ, 5.3 g protein, 8.4 g fat, 37.5 g carbs
TASTE’s take:
Remove the fibrous outer leaves and silken threads of the corncob to reveal the sweet golden nuggets within.
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