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🍽️ Crispy Flatbread with Pancetta, Tomatoes, and Fresh Herbs

1071 kcal · 30 min · 4 servings

Ingredients

• 0.5 cube yeast (21 g)
• 1 pinch sugar
• 350 g flour
• 3 tbsp olive oil
• 1 tsp salt
• flour (for working)
• 200 g pureed tomatoes (can)
• 250 g pancetta (sliced)
• 300 g mozzarella
• pepper (from the mill)
• olive oil (for drizzling)
• 300 g cherry tomatoes
• 2 handfuls fresh herbs (e.g. arugula, basil, chives)

Instructions

1. 1. Crumble the yeast into a large bowl.
2. 2. Add the sugar and about 175 milliliters of lukewarm water.
3. 3. Stir the mixture until smooth and the yeast has dissolved.
4. 4. Add the flour, olive oil, and salt.
5. 5. Knead everything into a smooth dough.
6. 6. Cover the bowl.
7. 7. Let the dough rise in a warm place for about 1 hour.
8. 8. Preheat the oven to 220 degrees Celsius fan-assisted.
9. 9. Line a baking tray with baking paper.
10. 10. Divide the dough into 8 equal portions.
11. 11. Shape each portion into a ball.
12. 12. Lightly dust the work surface with flour.
13. 13. Roll out the dough balls into oval flatbreads.
14. 14. Place the flatbreads on the prepared baking tray.
15. 15. Spread the puréed tomatoes over the flatbreads.
16. 16. Leave a small border free around the outer edge.
17. 17. Place the slices of pancetta on the tomato sauce.
18. 18. Slice the mozzarella cheese.
19. 19. Distribute the mozzarella slices over the breads.
20. 20. Season the breads with black pepper.
21. 21. Drizzle some olive oil over them.
22. 22. Bake the breads in the preheated oven for about 20 minutes until golden brown.
23. 23. Wash the fresh tomatoes thoroughly.
24. 24. Halve the tomatoes.
25. 25. Wash the fresh herbs.
26. 26. Shake the herbs dry.
27. 27. Tear the herbs into small pieces if necessary.
28. 28. Distribute the tomato halves and herbs over the finished breads.
29. 29. Serve the toast immediately.

Nutrition per serving

• kcal: 1071
• Protein: 31 g · Fett/Fat: 73 g · Carbs: 74 g