Flatbread with Potatoes, Blue Cheese, Bacon and Spring Onions
What you'll need:
- 1 & ½ tbsp olive oil
- 225g diced salad potatoes
- 1 small onion, diced
- ½ tsp salt
- Freshly ground pepper
- 6 rashers unsmoked spoiltpig streaky bacon
- ½ bag of instant bread mix (made up according to the packet)
- 5oz mozzarella cheese
- 4oz blue cheese
- 4 large spring onions, thinly sliced
- Handful of rocket leaves (for garnish)
- 1 tbsp milk
- 65ml sour cream, for garnish
How to prepare:
Preheat the oven to 1500C
Make the instant bread mix according to the instructions on the packet and set to one side.
Toss the olive oil with the diced potatoes and onion and season well with salt and freshly ground pepper. Cook the potatoes in a pan until tender (around 10 minutes). Set aside to cool slightly.
Meanwhile, place the spoiltpig bacon in a large frying pan and cook over a medium heat until crisp. Remove from the pan and drain on a kitchen towel until cool. Once cool enough to handle, crumble into pieces.
Line a rimmed baking tray with baking paper. Roll the bread dough onto the tray and scatter the mozzarella evenly over the top. Then add the potatoes and top with the spring onions and blue cheese. Bake until the potatoes are cooked and the cheese is nicely melted (approx. 20 minutes)
While the flatbread is baking, mix together the sour cream and milk. When the flatbread is cooked, remove from the oven, top with the crispy spoiltpig bacon bits, the rocket leaves and drizzle over the sour cream mixture. Cut into pieces, serve and enjoy.