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Serves
US | Metric
Ingredients
  • 200 g strong bread flour
  • 5 g yeast
  • 1 tsp caster sugar
  • ½ tsp salt
  • ½ tsp garlic granules/powder
  • 1 tbsp olive oil
  • 2 pork sausages
  • 50 g mozzarella
  • 1 ripe fig
  • 1 tsp fennel seeds
  • 1 tsp chilli flakes
  • 1 sprigsof sage leaves
  • 125 g ricotta
  • ½ lemon
  • 1 tsp dried oregano
  • 1 tsp olive oil
  • 1 tsp pomegranate molasses (optional)
Sausage, fig and ricotta flatbread Sausage, fig and ricotta flatbread
Sausage, fig and ricotta flatbread
Prep 35 minutes
Total 1 hour 20 minutes
  1. To make the flatbreads, add the yeast and sugar to 125 ml of warm water, leave this to dissolve. Meanwhile, add the flour and salt to a bowl and stir.
  2. Once the yeast has dissolved, pour the water into the flour and give it a good stir, then add 1 tbsp olive oil to combine into a rough ball.
  3. Tip the ball out onto a lightly floured surface and knead for 2-3 minutes until it looks smooth. Then pop it in a lightly oiled bowl, cover it and leave it for an hour to double in size.
  4. It’s time to make the topping. Firstly, add the ricotta, lemon, a pinch of salt and dried oregano to a bowl and stir well, this will act as a simple white base.
  5. Add a drop of oil to a frying pan and add the fennel seeds to release their flavour.
  6. De-skin the sausages and crumble into small pieces. Add them to the frying pan to brown but not cook through completely. Add the chilli flakes and garlic granules to coat the sausage. Leave this to one side.
  7. Pre-heat the oven to 200c with a baking sheet inside.
  8. Once the flatbread has risen, knock the air out of the dough, then tip it onto a lightly floured surface. Roll the dough out to roughly 30x20cm.
  9. Once the baking sheet is hot, add the flatbread dough to the sheet and put it in the oven for around 2 minutes so it starts to cook and it’s easier to work with.
  10. Take the flatbread out of the oven and allow it to cool slightly. Then spread the ricotta base, followed by the crumbled sausage, the mozzarella, some of the smaller sage leaves and sliced fig.
  11. Put it back in the oven until the flatbread starts to brown and the mozzarella has picked up some colour.
  12. Serve with a drizzle of olive oil, pomegranate molasses, a little more fresh sage and some greens (I used pea shoots).
Sausage, fig and ricotta flatbread Sausage, fig and ricotta flatbread
Sausage, fig and ricotta flatbread
favorite
print
rate
Prep 35 minutes
Total 1 hour 20 minutes
Serves
US | Metric
Ingredients
  • 200 g strong bread flour
  • 5 g yeast
  • 1 tsp caster sugar
  • ½ tsp salt
  • ½ tsp garlic granules/powder
  • 1 tbsp olive oil
  • 2 pork sausages
  • 50 g mozzarella
  • 1 ripe fig
  • 1 tsp fennel seeds
  • 1 tsp chilli flakes
  • 1 sprigsof sage leaves
  • 125 g ricotta
  • ½ lemon
  • 1 tsp dried oregano
  • 1 tsp olive oil
  • 1 tsp pomegranate molasses (optional)

  1. To make the flatbreads, add the yeast and sugar to 125 ml of warm water, leave this to dissolve. Meanwhile, add the flour and salt to a bowl and stir.
  2. Once the yeast has dissolved, pour the water into the flour and give it a good stir, then add 1 tbsp olive oil to combine into a rough ball.
  3. Tip the ball out onto a lightly floured surface and knead for 2-3 minutes until it looks smooth. Then pop it in a lightly oiled bowl, cover it and leave it for an hour to double in size.
  4. It’s time to make the topping. Firstly, add the ricotta, lemon, a pinch of salt and dried oregano to a bowl and stir well, this will act as a simple white base.
  5. Add a drop of oil to a frying pan and add the fennel seeds to release their flavour.
  6. De-skin the sausages and crumble into small pieces. Add them to the frying pan to brown but not cook through completely. Add the chilli flakes and garlic granules to coat the sausage. Leave this to one side.
  7. Pre-heat the oven to 200c with a baking sheet inside.
  8. Once the flatbread has risen, knock the air out of the dough, then tip it onto a lightly floured surface. Roll the dough out to roughly 30x20cm.
  9. Once the baking sheet is hot, add the flatbread dough to the sheet and put it in the oven for around 2 minutes so it starts to cook and it’s easier to work with.
  10. Take the flatbread out of the oven and allow it to cool slightly. Then spread the ricotta base, followed by the crumbled sausage, the mozzarella, some of the smaller sage leaves and sliced fig.
  11. Put it back in the oven until the flatbread starts to brown and the mozzarella has picked up some colour.
  12. Serve with a drizzle of olive oil, pomegranate molasses, a little more fresh sage and some greens (I used pea shoots).