Recipe by: Hayden Quinn
Ingredients
Breads*
- 250g self raising flour*
- 250g natural yoghurt
- 1 tbs extra virgin olive oil
- 1 tbs sea salt
Roast Pumpkin
- 1/4 Kent pumpkin, skin removed, cut into 3cm cubes
- 1 tbs olive oil
- Salt and pepper, to taste
Candied Walnuts
- 1/2 cup walnuts
- 1tbs honey
- 1 tbs lemon juice
Chunky Fetta Base
- 90g Riverina Dairy Greek Style Fetta, crumbled
- 1 cup Greek style yoghurt
- 1 clove garlic, crushed
- Zest 1 lemon
- Salt & Pepper, to taste
- 1 tbs extra virgin olive oil
- 90g Riverina Dairy Greek Style Fetta
- 120g rocket, washed and drained
- Extra virgin olive oil, to dress
Fetta, Pumpkin & Walnut Flatbread
Step 1. Preheat your pizza oven to 350C*. Start by making the bread dough; combine the flour, yoghurt, olive oil and sea salt in a large mixing bowl. Knead until you have a smooth dough. If it is feeling a little sticky, feel free to add a little extra flour. Rub a little oil over the dough and set aside until ready to bake.
Step 2. For the pumpkin, place on a lined baking tray and drizzle with olive oil and season with salt and pepper. Bake for 20 mins or until pumpkin is slightly golden and tender.
Step 3. For the chunky fetta base, combine all ingredients in a small bowl so you have a nice and chunky sauce. Please in the refrigerator until ready to serve.
Step 4. Make the candied walnuts. Add walnuts to a small fry pan over medium high heat. Toast nuts for 2-3mins then add honey. Toss nuts through the honey so they are well coated, keeping an eye to ensure they don’t burn. As the honey reduces, add lemon juice and toss through. Remove from heat and place on a baking paper lined tray or plate. Set aside to cool.
Step 5. For the flatbreads, cut the dough ball into four even pieces. Working one at a time, roll the dough out into long oblong shapes (they don’t need to be perfect at all). Flour one side with a little flour, flip and then oil the top. Place on your pizza peel and bake in the pizza oven until bubbling and golden (it shouldn’t take too long!).
Step 6. Dress, garnish and serve as you finish each flatbread. Out of the oven top with the chunky fetta base, pumpkin, candied walnuts and garnish with rocket, extra crumbled Riverina Dairy Greek Style Fetta and a drizzle of olive oil.
Notes
* Making your own breads is great, but if you are short on time or not keen on the clean up, feel free to use your favourite store bought pita or other flatbreads.
* You may need to add a little more flour to your dough depending on how hydrated the yoghurt is that you are using, so have some spare and feel it out.
* If you don’t have a pizza oven, these can be cooked in a conventional oven at 250C until golden and crisp.
