OVERVIEW
I cook a lot of veg – things like peppers, courgettes, aubergines, mushrooms, stuff that comes straight from the garden onto the barbecue. Cooking over fire really intensifies the flavour of the veg. People often think vegetables are boring, but I completely disagree. This recipe involves roasting mushrooms on the EGG then piling them on top of freshly baked flatbreads with cheese and sliced figs.
I used a young goat’s cheese, but it would work just as well with the sharper flavours of feta or a soft blue cheese such as gorgonzola. If you want to make this simple recipe even easier, buy a box of Natural Dough Balls to make the base.
MAKE YOUR DOUGH
Mix all the flatbread ingredient together, then knead by hand for about 5 minutes to create your dough. Leave in a covered bowl or proofing container until you’re ready to cook.
SET UP YOUR EGG
Set up your EGG for both direct and indirect cooking, using the EGGspander System. Install the ConvEGGtor Basket with a Half Moon Stainless Steel Grid bottom right (for direct cooking) and a Half Moon Stainless Steel Grid top left with a Half Moon Baking Stone sitting on top of it (for indirect cooking). The target temperature is 200°C.
ROAST THE MUSHROOMS
In a skillet, toss the sliced mushrooms with olive oil, thyme, salt and pepper. Place on top of the Baking Stone, close the EGG and roast for 10-15 minutes, until golden.
COOK THE FLATBREADS
Split the dough into two equal portions and, on a floured work surface, roll them out into circles.
Throw the first flatbread onto the Cast Iron Searing Grid on the direct side of the EGG. Cook until it comes off without sticking, then flip – it takes roughly 90 seconds on each side. Repeat for the second flatbread.
ADD THE TOPPINGS
Spread the roasted mushrooms and sliced figs evenly over the flatbreads. Sprinkle with goat’s cheese and drizzle with balsamic glaze and honey.
Place the flatbreads back on the EGG – this time on top of the Baking Stone. Heat for 3-4 minutes until the cheese softens.
Garnish with the rocket and chives and an extra drizzle of balsamic glaze.
