Dan Lepard’s flatbread

While I cannot take credit for the recipe for the flatbreads (all credit is due to Dan Lepard), I can take credit for the two awesome topping ideas I came up with recently: first, a flatbread topped with sausage meat and fennel and, secondly, a spicy meatlover’s feast. Fennel sausage flatbread Toppings for 1 flatbread, ideal for sharing and plenty of dinner for greedy eaters like myself 1/2 of the quantity of Dan’s wholemeal flatbread recipe 4 good quality pork sausages, about 5inch long 1.5 tsp fennel seeds 1 bulb fresh fennel, sliced vertically 1 tbsp cream cheese 1 fresh mozzarella ball, sliced thinly 2 garlic cloves Olive oil for frying 1. Once your flatbread dough is ready for us, roll out thinly and place on an oiled baking sheet. Pre-heat your oven to 250 degrees. 2. Heat a small amount of olive oil in a pan and crumble your sausage meat into the pan. Add the garlic, the sliced

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