This chile sausage and burrata flatbread from UK-based chef Gill Meller is spicy, creamy and satisfying. Since he’s identified for his out of doors cooking, Gill’s recipe is rustic and easy, counting on flame cooking and high quality substances.
Gill Meller, the meals author and cooking instructor who typically seems on the farming and cooking actuality present “River Cottage,” likes to get out of the kitchen. His newest e book, Outside: Cooking Outdoors – Recipes for the Wild, exhibits off his expertise with recipes that have been created particularly for out of doors meals — together with this flatbread. Gill describes it as “every part I need to eat, in a single place, day or evening,” and we perceive why. With a supple bread base, burrata (a ridiculously creamy cousin to recent mozzarella) and spiced sausage, this can be a dish that, regardless of its simplicity, over delivers on taste. And it’s fast. Utilizing the warmth of an Ooni baking stone because the cooking floor, the flatbread bakes in lower than two minutes; the sausage cooks in about six minutes.
Whereas Gill typically cooks straight on a grill over a fireplace, we’ve collaborated with him to adapt his recipe for an Ooni oven. In case you’d like to duplicate the campfire feeling, cook dinner with wooden as a substitute of charcoal or gasoline. Whereas this recipe requires sausage, Gill presents a straightforward veggie variation: Use zucchini. “Slice them thinly and fry them the identical method, with fennel seeds, chili and garlic,” he advises.
TIME
2½ hours
YIELD
2 flatbreads
Tools
Ooni pizza oven
Ooni Infrared Thermometer
Ooni Cast Iron Skillet Pan
Ooni Perforated Pizza Peel
Ooni Pizza Turning Peel
spatula
Substances
For the flatbread
9 ounces (250 grams) bread flour, plus further for dusting
½ teaspoon (5 grams) high quality sea salt, plus further for sprinkling
½ teaspoon (1½ grams) immediate dried yeast
5 ounces (150 milliliters) water
1 tablespoon (14 grams) extra-virgin olive oil, plus further for drizzling
For the toppings
1 handful fennel tops (or younger basil leaves), roughly chopped, for serving
18 ounces (500 grams) pork sausage (about 6 sausages)
2 garlic cloves, thinly sliced
1 to 2 teaspoons fennel seeds, crushed
1 to 2 teaspoons chile flakes, plus further for sprinkling
high quality sea salt and freshly floor black pepper
1 tablespoon (14 grams) extra-virgin olive oil
2 small balls burrata
Methodology
To make the flatbread, place the flour, salt and yeast in a bowl and add 150 milliliters (5 fluid ounces) of water and the extra-virgin olive oil. Combine every part totally till it varieties a dough.
End up the dough onto a flippantly floured floor and knead it for about 10 minutes, till mushy and clean. Form the dough right into a tough spherical and place in a flippantly oiled bowl. Cowl with a clear fabric and go away the dough to rise in a heat place for 1½ to 2 hours, or till doubled in dimension.
Tip: Dough may be made as much as someday forward. If making forward, cowl it at this stage and place it within the fridge. Later, when working with the chilly dough, it might want to relaxation for about 20 minutes earlier than shaping.
End up the dough onto a flippantly floured floor, then lower it into 2 equal items. Utilizing your arms, kind each bit into a pleasant, neat spherical and go away the rounds to relaxation for 20 minutes or so. While you’re able to cook dinner the flatbreads, form each bit of dough into a skinny spherical, about 12 inches. (You are able to do this by hand, or with a rolling pin, if you happen to like.) Don’t fear in the event that they’re not particularly spherical; that doesn’t matter.
If utilizing now, take this time to roughly chop your fennel tops or basil leaves.
While you’re able to deliver all of it collectively, cut up the sausage skins and crumble the meat right into a bowl. Add the garlic, fennel seeds, chile flakes, and somewhat further salt and black pepper. Combine this collectively totally.
Warmth your oven to 500°F (260°C). Place a forged iron skillet within the oven and let it warmth up for five minutes. Take away the pan and add the olive oil.
Crumble within the spiced sausage meat and return to the oven for 2-3 minutes. Take away from the oven, combine the meat and return to the oven for an additional 5 to 10 minutes, or till totally cooked. Let it crisp and caramelize in locations. Take away the forged iron pan and maintain the sausage heat. (You are able to do this by merely overlaying the pan with foil. )
Warmth your oven as much as 750°F (400°C).
Sprinkle a pizza peel flippantly with flour and gently drag the flatbread onto it. Launch the bread into the oven and cook dinner for 30 seconds. When the again begins to bubble and brown, flip the flatbread for a good cook dinner. They need to cook dinner in 60 to 90 seconds.
Place the flatbread on a slicing board, drizzle it with olive oil and sprinkle with salt. Tear the burrata over the bread, letting it fall nonetheless it needs to fall. Use a spatula to scrape the new, crumbly sausage over the cheese, together with all of the spicy, fennel-y fats from the pan.
End with just a few further chile flakes, and if you happen to like, a scattering of chopped fennel tops or basil leaves and a wholesome final drizzle of olive oil
BIO
Gill Meller is a UK-based chef, award-winning meals author, meals stylist and cookery instructor. He works carefully with chef Hugh Fearnley-Whittingstall and River Cottage and seems commonly on the celebrated Channel 4 series. A contributor to the Observer, Guardian, Waitrose Meals, Telegraph and Nation Residing (to call however just a few), Gill’s common recipe column may be discovered within the award-winning delicious. magazine each month. Gill’s first e book, Gather (2016), gained the Fortnum & Mason Award for Greatest Debut Meals E book, and each Time (2018) and Root, Stem, Leaf, Flower (2020) have been nominated for the Guild of Meals Writers Cookbook of the Yr. He’s additionally the creator of the River Cottage Handbook on Outdoor Cooking and, extra just lately, Outside: Cooking Outdoors – Recipes for the Wild (2022). Gill lives and works close to the small fishing city of Lyme Regis, in Dorset.
This chile sausage and burrata flatbread from UK-based chef Gill Meller is spicy, creamy and satisfying. Since he’s identified for his out of doors cooking, Gill’s recipe is rustic and easy, counting on flame cooking and high quality substances.
Gill Meller, the meals author and cooking instructor who typically seems on the farming and cooking actuality present “River Cottage,” likes to get out of the kitchen. His newest e book, Outside: Cooking Outdoors – Recipes for the Wild, exhibits off his expertise with recipes that have been created particularly for out of doors meals — together with this flatbread. Gill describes it as “every part I need to eat, in a single place, day or evening,” and we perceive why. With a supple bread base, burrata (a ridiculously creamy cousin to recent mozzarella) and spiced sausage, this can be a dish that, regardless of its simplicity, over delivers on taste. And it’s fast. Utilizing the warmth of an Ooni baking stone because the cooking floor, the flatbread bakes in lower than two minutes; the sausage cooks in about six minutes.
Whereas Gill typically cooks straight on a grill over a fireplace, we’ve collaborated with him to adapt his recipe for an Ooni oven. In case you’d like to duplicate the campfire feeling, cook dinner with wooden as a substitute of charcoal or gasoline. Whereas this recipe requires sausage, Gill presents a straightforward veggie variation: Use zucchini. “Slice them thinly and fry them the identical method, with fennel seeds, chili and garlic,” he advises.
TIME
2½ hours
YIELD
2 flatbreads
Tools
Ooni pizza oven
Ooni Infrared Thermometer
Ooni Cast Iron Skillet Pan
Ooni Perforated Pizza Peel
Ooni Pizza Turning Peel
spatula
Substances
For the flatbread
9 ounces (250 grams) bread flour, plus further for dusting
½ teaspoon (5 grams) high quality sea salt, plus further for sprinkling
½ teaspoon (1½ grams) immediate dried yeast
5 ounces (150 milliliters) water
1 tablespoon (14 grams) extra-virgin olive oil, plus further for drizzling
For the toppings
1 handful fennel tops (or younger basil leaves), roughly chopped, for serving
18 ounces (500 grams) pork sausage (about 6 sausages)
2 garlic cloves, thinly sliced
1 to 2 teaspoons fennel seeds, crushed
1 to 2 teaspoons chile flakes, plus further for sprinkling
high quality sea salt and freshly floor black pepper
1 tablespoon (14 grams) extra-virgin olive oil
2 small balls burrata
Methodology
To make the flatbread, place the flour, salt and yeast in a bowl and add 150 milliliters (5 fluid ounces) of water and the extra-virgin olive oil. Combine every part totally till it varieties a dough.
End up the dough onto a flippantly floured floor and knead it for about 10 minutes, till mushy and clean. Form the dough right into a tough spherical and place in a flippantly oiled bowl. Cowl with a clear fabric and go away the dough to rise in a heat place for 1½ to 2 hours, or till doubled in dimension.
Tip: Dough may be made as much as someday forward. If making forward, cowl it at this stage and place it within the fridge. Later, when working with the chilly dough, it might want to relaxation for about 20 minutes earlier than shaping.
End up the dough onto a flippantly floured floor, then lower it into 2 equal items. Utilizing your arms, kind each bit into a pleasant, neat spherical and go away the rounds to relaxation for 20 minutes or so. While you’re able to cook dinner the flatbreads, form each bit of dough into a skinny spherical, about 12 inches. (You are able to do this by hand, or with a rolling pin, if you happen to like.) Don’t fear in the event that they’re not particularly spherical; that doesn’t matter.
If utilizing now, take this time to roughly chop your fennel tops or basil leaves.
While you’re able to deliver all of it collectively, cut up the sausage skins and crumble the meat right into a bowl. Add the garlic, fennel seeds, chile flakes, and somewhat further salt and black pepper. Combine this collectively totally.
Warmth your oven to 500°F (260°C). Place a forged iron skillet within the oven and let it warmth up for five minutes. Take away the pan and add the olive oil.
Crumble within the spiced sausage meat and return to the oven for 2-3 minutes. Take away from the oven, combine the meat and return to the oven for an additional 5 to 10 minutes, or till totally cooked. Let it crisp and caramelize in locations. Take away the forged iron pan and maintain the sausage heat. (You are able to do this by merely overlaying the pan with foil. )
Warmth your oven as much as 750°F (400°C).
Sprinkle a pizza peel flippantly with flour and gently drag the flatbread onto it. Launch the bread into the oven and cook dinner for 30 seconds. When the again begins to bubble and brown, flip the flatbread for a good cook dinner. They need to cook dinner in 60 to 90 seconds.
Place the flatbread on a slicing board, drizzle it with olive oil and sprinkle with salt. Tear the burrata over the bread, letting it fall nonetheless it needs to fall. Use a spatula to scrape the new, crumbly sausage over the cheese, together with all of the spicy, fennel-y fats from the pan.
End with just a few further chile flakes, and if you happen to like, a scattering of chopped fennel tops or basil leaves and a wholesome final drizzle of olive oil
BIO
Gill Meller is a UK-based chef, award-winning meals author, meals stylist and cookery instructor. He works carefully with chef Hugh Fearnley-Whittingstall and River Cottage and seems commonly on the celebrated Channel 4 series. A contributor to the Observer, Guardian, Waitrose Meals, Telegraph and Nation Residing (to call however just a few), Gill’s common recipe column may be discovered within the award-winning delicious. magazine each month. Gill’s first e book, Gather (2016), gained the Fortnum & Mason Award for Greatest Debut Meals E book, and each Time (2018) and Root, Stem, Leaf, Flower (2020) have been nominated for the Guild of Meals Writers Cookbook of the Yr. He’s additionally the creator of the River Cottage Handbook on Outdoor Cooking and, extra just lately, Outside: Cooking Outdoors – Recipes for the Wild (2022). Gill lives and works close to the small fishing city of Lyme Regis, in Dorset.
