Next up in our Gozney Guest Chef series is James Golding’s flatbreads in Roccbox.
As Director Chef of boutique hotels, The Pig, James’ repertoire is vast but for this recipe he has scaled it back a notch, sharing a recipe for one of The Pigs’ signature dishes – Coppa and Salsa Verde Flatbread. More oblong in shape than your average pizza and topped with local, fresh produce, this is sure to be a winner at your next outdoor party.
1. Start by making the salsa verde;
-To prep the Cavolo Nero, remove the outer part of the leaf and keep hold of this – throwing away the stems.
-Plunge into boiling, salted water for 5 seconds before moving to a bowl of ice cold water.
-Squeeze out the excess water and chop the leaves finely.
-Grate around 1/4 of a garlic clove over the Cavolo Nero, followed by generous amount of old Winchester cheese or similar.
-Season with salt and pepper and bring together with 5 tbsp of rapeseed oil.
2. For the dough;
-Dust your work surface with flour and stretch your dough into to an oblong shape – using a rolling pin if necessary!
3. To make the Passata;
-Add all ingredients into a blender and blend on the highest setting.
-Add the coppa or your chosen cured meat to the flatbread followed by generous chunks of soft cheese. Drizzle oil around the crust of the flatbread to allow it to colour up nicely when cooking.
4. Bake the flatbread;
-Using a floured pizza peel, manoeuvre the flatbread into Roccbox and turning regularly to ensure an evenly baked crust. Once cooked add a little more coppa.
-Add a squeeze of lemon to the salsa verde before sprinkling over the flatbread and garnish with watercress. Slice to serve!
1 Dough Ball (your chosen recipe)
4 Slices of British Coppa or other cured meat
1/4 of pack of Soft Blue Cheese
1/2 a bunch of Dorset red watercress
3 Cavolo Nero Leaves
1 Clove Garlic
50g Old Winchester Cheese
5 tbsp Cold pressed rapeseed oil
For the passata;
5 Ripe Tomatoes (plum or similar)
2 Garlic Cloves
1 tsp Sea Salt
1 tsp Black Pepper
2 tbsp of Rapeseed Oil