Frying-pan flatbread, pecorino, mortadella ham, chilli honey and pistachios

By Paul Ainsworth
From Saturday Kitchen

Ingredients

For the Chilli Honey:

• Honey: 170g/6oz
• Sherry vinegar: 45ml/3 tbsp
• Dried chilli flakes: 5g
• Hot smoked paprika: 1 tsp
• Sweet smoked paprika: ½ tsp
• Dried oregano (pinch)
• Sea salt: 3g

For the Bread:

• Dried active yeast: 5g
• Honey: 1 tsp
• Extra virgin olive oil: 15ml/1 tbsp (plus extra for greasing and drizzling)
• Strong bread flour: 500g/1lb 2oz
• Fine table salt: 11g/⅓oz
• Fresh rosemary sprigs (leaves picked): 2

To Finish:

• Pecorino (finely grated): 30g/1oz
• Burrata (1 ball)
• Mortadella ham (5 slices)
• Fresh basil leaves (10 large, torn)
• Pistachios (roughly chopped): 20g/½oz
• Sea salt flakes (2 pinches)

As for alternatives, if you have trouble sourcing any of these ingredients:

• Sherry Vinegar: You can substitute with red wine vinegar or balsamic vinegar.
• Burrata: Mozzarella or fresh buffalo mozzarella can be used as a substitute.
• Mortadella: Try using prosciutto or cooked ham instead.
• Pecorino: Parmesan or Grana Padano are good alternatives.
• Fresh Rosemary: If unavailable, use dried rosemary (adjust quantity to taste).

Method

1. Chilli Honey:
   • In a medium-sized saucepan, combine the honey and bring it to a boil.
   • Add the sherry vinegar and 1 tbsp water, bringing it back to a boil.
   • Stir in the chilli flakes, paprika, oregano, and salt.
   • Remove from heat, let it cool, and transfer to a sterilized, airtight jar. Chilli honey will keep for up to 2 weeks at room temperature.
2. Bread Dough:
   • In the bowl of a stand mixer with a dough hook attachment, mix 420ml/15fl oz lukewarm water, dried yeast, and honey. Let it sit for 5 minutes to activate the yeast.
   • Add olive oil, flour, and salt. Mix on slow speed until a soft, elastic dough forms.
   • Increase the speed to medium and knead for 6 minutes. Turn off the machine.
3. Proving the Dough:
   • Grease a clean, dry bowl with olive oil.
   • Transfer the dough to the greased bowl, cover with cling film, and allow it to prove in a warm place for 1–2 hours or until doubled in size.
4. Shaping and Proving Again:
   • Grease a large frying pan with olive oil.
   • Spread the proved dough to the edges of the pan, making indents with your fingers and adding rosemary leaves.
   • Sprinkle sea salt over the dough and drizzle with olive oil.
   • Cover the pan with cling film or a damp tea towel and prove the dough again for about 1 hour until doubled in size.
5. Baking:
   • Preheat the oven to 240°C (220°C Fan/Gas 9).
   • Remove the cling film or tea towel and bake the dough for 20 minutes until golden and risen.
   • Place the pan on a rack, cover the bread with pecorino, and rest for 10 minutes.
6. Finishing Touches:
   • Top the bread with burrata, ham, chilli honey, torn basil leaves, chopped pistachios, extra virgin olive oil, and flaked sea salt.