Description
Sweet meets salty in this great snack bread, perfect for a summer’s day with a glass of Chardonnay!
Ingredients
- 16 ounces, weight Pizza Dough, Store Bought Or Your Favorite Recipe
- Flour, For Your Work Surface
- ½ cups Basil Oil
- 2 Ripe Nectaplums, Pitted And Sliced
- 12 slices Spanish Chorizo
- 4 ounces, weight Goat Cheese
- 2 ounces, fluid Balsamic Glaze
- 4 sprigs Fresh Basil
Preparation
Divide the dough into 3 equal balls and let them sit at room temperature for 20 minutes.
Preheat your oven to the highest setting. Place your pizza stone or cookie sheet in the oven while it preheats and get it scorching hot. (See note*.)
Once your dough has rested. Dust the worktop with some flour and roll out the dough as thinly as you can without tearing it. Don’t worry it doesn’t have to be a perfect circle, we’re shooting for rustic here!
As soon as the oven hits the high heat, take the stone out very carefully and lay it down next to your rolled out dough. Quickly lift one of the circles of dough and lay it on the stone. Brush it with some of the oil.
Lay slices of fruit all over, followed by some roughly torn pieces of chorizo. Finally crumble some of the goat cheese over the flat bread. Season with salt and pepper and place the bread and stone into the oven.
Bake until golden and crispy around the edges. Once baked, let it rest for 2 minutes. Drizzle lightly with some balsamic glaze and garnish with some of the torn basil leaves. Serve at once.
* Cook’s note: Unless you have three pizza stones, you’ll have to make these one at a time.
