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

Matt Tebbutt recipe

Preparation time

Cooking time
10 to 30 mins

Serves 8

By Paul Ainsworth
From Saturday Kitchen



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).


  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.
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