These flatbreads are a real crowd pleaser - think garlic bread turned up to 11. The briny mussels helps counter the richness of the butter, and the large crusts give you something to dip into the liquid butter center.
The tinned mussels work amazingly, are shelf stable so store well in the cupboard for when they’re needed, and save precious time and washing up vs fresh mussels.
Ingredients
Makes 6 flatbreads
- Flatbread dough - our simple dough recipe works great, half the recipe for 6 130g flatbreads
- Semolina (for dusting)
- 2 tins of mussels - Hevva! Cornish Mussels works amazingly
- 50ml white wine
- 250g softened butter (we always use salted, but you can use unsalted and season as needed)
- Olive oil for frying
- 2 large shallots, finely diced
- 4-6 garlic cloves, grated or minced (we always go heavy on the garlic!)
- Handful of chives, finely chopped
- Handful of parsley, finely chopped
- Salt and pepper
Equipment
- Pizza oven
- Pizza peel
Method
- Make your pizza dough according to our simple dough recipe. For 6 dough flat breads you should half the recipe (use 500g flour) and divide the dough into 130g balls
- Make sure your pizza dough has been out of the fridge for 2-3 hours
- Get your pizza oven up to temp - we aim for about 400 degrees celsius
- Whilst the pizza oven is heating up, we’ll make the garlic butter
- Heat a frying pan on a low to medium heat, add in a glug of olive oil and a good knob of butter
- Throw in the diced shallots, cook them gently for 2-3 minutes until softened
- Add in the garlic and cook for one minute
- Pour in the wine, cook it down to half its volume
- Tip the onion and garlic mixture into a bowl, and let it cool slightly
- Add the rest of the butter to the bowl along with most the chopped chives and parsley, leaving just a few to garnish the flatbreads
- Mix everything together well with a good pinch of salt and pepper
- Once the oven is hot, sprinkle your dough and your work surface with semolina flour
- Tip the dough onto the surface, make sure it’s a nice round shape, then stretch it out using your preferred method
- Once stretched out to about 20cm, add a good amount of the butter to the center, and top with the tinned mussels
- Cook in the pizza oven for 2-3 minutes, remove and then top with some fresh herbs
- Cook the rest the same way, and enjoy!