Borough Market favourite Arabica Bar & Kitchen is the perfect summer dining destination. Its Eastern Mediterranean menu has a fabulous new dish which is beautiful to look at, delicious to eat and simple to make.
Makes 8 x 7 inch flatbreads
For the dough
500g unbleached strong white flour
240ml lukewarm water
6g fresh bakers Yeast (or 3g dry yeast)
15g Olive oil
For the topping
100g haloumi cheese
½ red chilli (optional)
80g Ricotta Cheese
2 garlic cloves
1 tbsp. nigella seeds
2 tbsp pine nuts (optional)
In a large bowl combine the flour and salt. In a separate bowl add the sugar, yeast and half the water. Mix well to dissolve the sugar and yeast. Once dissolved add the remaining water and olive oil and mix well. Add this mixture slowly to the flour until its all incorporated stirring in one direction to develop the glutens. Once the dough has come together and is too stiff to stir, turn onto a lightly floured work surface and knead for 8 – 10 minutes. Clean out the large bowl, wipe dry and brush lightly with oil. Return the dough to the bowl, cover with plastic wrap and leave to rise for 1.5 – 2 hours, until its approximately doubled in size.
While the dough is rising, prepare the toppings.
Pre-heat the oven to 180°C. Wrap the garlic cloves in tin foil with 2 tablespoons of olive oil and bake for 40 minutes. Remove from the oven and leave to cool. Once cooled, squeeze the garlic cloves from the skin into the olive oil they were cooked in and mash with a fork. Add this delicious, sweet roasted garlic oil to the mascarpone and stir.
Now for the final elements: Coarsely grate the haloumi and mozzarella into a bowl; thinly slice the courgettes into rounds using a mandolin or a sharp knife; Deseed and finely dice the red chilli.
When the dough is ready, preheat the oven to your hottest setting. Ideally around 300°C. If you’re making this at home I’d recommend buying a pizza stone. Place the pizza stone in the oven before switching on the oven to allow it to come to temperature slowly to avoid it cracking. When your oven reaches temperature its time to cook!
Gently punch the dough down, and turn out onto a lightly floured surface. Cut the dough into 8 evenly sized pieces and work into balls. Leave to rest, covered for 10 mins.
Working with one piece of dough at a time, keeping the rest of the dough covered. Flatten the dough ball out with the palm of your hand. Using a rolling pin, roll out the dough ball to approximately 6 inches in diameter.
Evenly smear the mascarpone over the flatbread base leaving a ½ inch border around the edge. Cover the entire base with courgette rounds, scatter with mozzarella and haloumi. Sprinkle with red chilli, sea salt and nigella seeds. Finally add 3-4 little blobs of ricotta, scatter with pine nuts and drizzle with a tsp. of olive oil. Cook for 3 -4 minutes or until the edges are crisp and golden. Remove from the oven and garnish with fresh mint leaves and a little lemon zest and serve immediately.