Pizza and Turkish flatbreads
Inspired by Australia's barbecue culture, this thin flatbread tops ready-made whole wheat lavash with grilled vegetables, then warms it over the barbecue for a few minutes. Finished with olive oil and a little cheese, it makes a quick warm starter for a crowd.
Grill the sliced zucchini, eggplant and red pepper on the barbecue for 6 minutes, until lightly charred on both sides.
Drizzle olive oil over the lavash and evenly distribute the grilled vegetables and crumbled white cheese on top.
Place the prepared flatbread near the edge of the grill, away from direct flames. Move it over the heat for 3 minutes, until the cheese starts to melt.
Scatter arugula over the hot flatbread, then slice and serve.
Keep the lavash away from the flames and move it over the heat for only 2–3 minutes, or it will burn and lose its crispness. Allergens: contains wheat (gluten) and dairy products (cheese).
Pideyi ateşe fazla yakın tuttum, önerilen 3 dakika yerine 1 dakikada bile kenarları yanıp gevrekliğini kaybetti. İkinci denemede ızgaranın en kenarına koyunca sorun tamamen çözüldü.
İki dilim lavaş dört kişilik bir barbekü sofrasında yetersiz kaldı, üç lavaşla yapmak daha mantıklı olurdu. Yine de sebzelerin 6 dakikalık kavrulma süresi tam kıvamındaydı.
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