Pizza and Turkish flatbreads
Leftover Kashar, Turkish white cheese, mozzarella, and tulum cheese are filled into a yeast-raised open flatbread with olive oil. It turns the remains of a cheese board into one hearty meal. Since the cheeses are already salty, there is no need to add salt to the filling.
Dissolve the dry yeast in lukewarm water. Knead it with the flour, salt, and olive oil, then let rise in a warm place for 60 minutes.
Combine the leftover Kashar, Turkish white cheese, mozzarella, and tulum cheese in a bowl.
Roll the dough into an oval, open flatbread and fold the edges. Spread the cheese mixture evenly over the top.
Bake in an oven preheated to 210°C / 410°F for 15 minutes, until the cheese melts and the edges brown.
Do not add salt when mixing the cheeses; the leftovers are already salty enough. Allergen: Contains wheat (gluten) and milk and dairy products.
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