Grilled Goat’s Cheese and Pineapple Flatbread

With spicy ancho chilli and tomato

I’ve said before that I’m a fan of discovering new breakfast recipes, and I equally relish coming up with interesting lunch ideas though lord only knows quite why I enjoy making these creations so much. 

Nonetheless, I came up with this after a trip to a Caribbean restaurant as a nice change to your average soggy sandwich at lunch. The spicy tomato paste balances wonderfully with the creamy, lemoniness of the goat’s cheese (I use the soft, rindless kind), and the sweet slightly caramelised tang of the pineapple. Come on. You know that sounds good. 

Grilled Goat’s Cheese and Pineapple Flatbread

With spicy ancho chilli tomato

Topping Serves 1; makes 12 flatbreads 

Ingredients:

FOR THE FLATBREADS:  

• 350 g self-raising flour, (plus extra for dusting)
• 1 teaspoon baking powder 
• 350 g natural yoghurt

FOR THE TOPPING:

• 1 finger of ripe pineapple (cubed)
• 35g soft goat’s cheese (cubed)
• 2 tbsp of ancho (or chipotle) chilli paste
• 1 -2 tomatoes, (deseeded)
• Juice of 1/2 a lemon
• Seasoning 

Method:

1. Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.

2.      Dust a clean work surface with flour, then tip out the dough. Knead for a minute or so to bring it all together (this isn’t a traditional bread recipe, so you don’t need to knead it for long – just enough time to bring everything together).

3.      Put the dough into a floured-dusted bowl and cover with a plate, then leave aside for fifteen minutes. 

4.      Meanwhile, chop the pineapple and cube the goat’s cheese. Deseed and chop the onion and mash to a pulp in a pestle and mortar with salt and plenty of pepper. Add the 2 tbsp of ancho chilli paste (or chipotle paste) and enough lemon juice and zest to loosen it a bit. 

5.      Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).

6.      With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.

7.       Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end. Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs. 

8.      Heat your grill on high. Spread the tomato and chilli paste on a flatbread and sprinkle over the cheese and pineapple, then grill until the cheese starts to melt and colour a bit, and the pineapple starts to caramelise (only a matter of minutes; be careful it doesn’t burn)

Serve, while still deliciously warm, with a squeeze of lemon if you like. 🍋