Basil pesto & zaatar flatbread appetisers
Author: Margarita @ Tasty Mediterraneo
Cuisine: Mediterranean Diet
Serves: A batch of 35 mini flatbreads
300g (2 ½ cups) Organic plain flour 75ml (2.7 fl oz) Extra virgin olive oil 150ml (5.4 fl oz) Warm water 2 Teaspoons yeast powder 1 Teaspoon sea salt 2 Tablespoons za’atar mix (thyme, sumac, sesame seeds, salt) 3 Tablespoons extra virgin olive oil 12g (1/2 cup) fresh basil leaves plucked off stems 2 ½ teaspoons pine nuts ½ garlic clove, pealed and finely minced 50ml (1/6 cup) extra virgin olive oil 25g (1/4 cup) freshly grated Parmesan cheese + 2 Spanish piquillo peppers (Spanish variety of red peppers) cut in strips to decorate on top of the fresh basil flatbreads. Follow the instructions as explained in my Multipurpose Olive Oil Dough recipe . Once you have flattened out the dough, using a cookie cutter cut out as many flatbreads as possible but keeping them slightly apart. Knead the trimmings back together and roll them out again using the same method. In a small bowl mix the za’atar and the extra virgin olive oil. With the help of a spoon, spread the mix on top of half of the batch of flatbreads. Follow the instructions as explained in my Fresh basil pesto sauce recipe . With the help of a spoon, spread the pesto sauce on top of the rest of flatbreads. Preheat the oven to 200 degrees C (400 degrees F) Bake in the oven for 8 min at 200 degrees C (400 degrees F) Remove from the oven and serve hot or leave to cool on a cooling rack. Before serving, add a few strips of Spanish piquillo peppers on top of the baked fresh basil flatbreads batch. If you cannot easily find Piquillo peppers where you live, you could use roasted red bell peppers instead.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/basil-pesto-zaatar-flatbread-appetisers/
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