Ultimate Spaghetti Bolognese
- 2 mins
- 6 portions
- Medium
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Cheese & Rocket Flatbread
This fabulous flatbread is packed with cheese and peppery rocket leaves. A perfect accompaniment to a meal or to have with nibbles - hot straight from the oven!
-
Cook: 30 mins
Prep: 25 mins - 8
- easy
- Suitable for home freezing
Go back
Cheese & Rocket Flatbread
This fabulous flatbread is packed with cheese and peppery rocket leaves. A perfect accompaniment to a meal or to have with nibbles - hot straight from the oven!
-
Cook: 30 mins
Prep: 25 mins - 8
- easy
- Suitable for home freezing
Ingredients
| 250g Juvela Gluten Free White Mix | |
| 1 tsp salt | |
| 1 tsp dried yeast | |
| 1 tbsp vegetable oil | |
| 125-150ml warm water | |
| 25g Parmesan cheese, grated | |
| 75g mature cheddar cheese, grated | |
| 75g gorgonzola cheese, roughly crumbled | |
| 50g rocket leaves | |
| Olive oil, for brushing |
Method
- Before you start, preheat 200ºC/400ºF/Gas Mark 6.
- In a large bowl, mix together the Mix and yeast.
- Stir in the oil and sufficient water to form a soft but not sticky dough. Knead the dough until smooth on a surface lightly dusted with Mix.
- Roll the dough out thinly into a large rectangle (approx. 12”x 8” in size and ¼” in thickness). Fold over the rolling pin and transfer to a large baking tray.
- Along half of the length of the dough, sprinkle the parmesan, followed by the cheddar and then the crumbled gorgonzola.
- Top with the rocket leaves and using your fingers, gently push all ingredients into the dough.
- Fold the other half of the dough on top and push around the edges to seal them together.
- Rub the top with a little olive oil and then leave to prove in a warm place for about 20mins, then bake in a preheated oven for 20-30mins until lightly golden.
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