the Ingredients
For the Flatbread:
Special Equipment
- Slate Grill or
- Weber Griddle
Instructions
- Make the Pistachio Cream: Place the pistachios in a small food processor and blend until finely ground. Add the ricotta, olive oil, and salt, blending until smooth and creamy. Adjust the consistency with a little more olive oil or warm water if needed. Set aside until ready to use.
- Divide the raw pizza dough into six portions and roll each out to around 3mm thick.
- Prepare the barbecue for direct heat, approx. 180-230°C. If using a charcoal barbecue, you need ½ chimney starter of lit briquettes.
- Heat a Slate Grill, or griddle over medium-high heat, brushing lightly with oil.
- Cook each flatbread for 2-3 minutes per side until dark blisters appear and the bread is soft yet slightly crisp at the edges.
- Keep warm while you prepare the filling.
- Place the mortadella slices on the hot griddle or slate and sear lightly for 30–45 seconds each side until fragrant and gently caramelised.
- Spread pistachio cream over three of the flatbreads.
- Layer with mortadella, mozzarella, and fresh rocket.
- Top with the remaining flatbreads and press gently.
- Return each sandwich to the griddle or slate and cook for 2–3 minutes per side until warmed through, lightly golden, and the filling just begins to melt together.
- Slice in half and serve warm.
IN THE KITCHEN:
AT THE GRILL:
Assemble the Sandwiches:
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