CHESTNUT MUSHROOM & OLIVE TAPENADE, FLATBREAD PIZZETTE

Ingredients 

For the Dough:

• 40 g plain flour
• 25 ml water
• Pinch of salt

For the Base:

• 1 ½ tbsp tomato passata (½ tbsp per pizzette) 

For the tapenade:

• 3 chestnut mushrooms
• 6 Kalamata olives (pitted)

to finish:

• Coarse ground black pepper
• Finely grated Parmesan
• Extra chestnut mushroom, finely grated (for garnish)

Method 

1. Dough – Mix flour, water, and salt into a dough. Knead briefly, divide into 3 pieces, and roll each into a 12-15 cm oval (3-4 mm thick). Place on a lined baking tray.
2. Base – Spread ½ tbsp passata on each, leaving a thin border.
3. Tapenade – Finely chop mushrooms and olives into a coarse paste. Drop small spoonfuls onto each pizzette (don’t spread).
4. Bake – Season with coarse black pepper. Bake at 190 °C (fan 170 °C) for 18–20 min, until crisp and golden.
5. Finish – Top with grated Parmesan and a small pile of finely grated raw mushroom in the centre. Serve warm.