Prego steak flat bread

Serves: 6

Preparation: 10 min

Rising: 1 hr

Cooking: 25 min

Base

• 1 litre (4 c) flour

• 15 ml (1 T) salt

• 10 g yeast

• 15 ml (1 T) sugar

Topping

• 20 g butter

• 300 g beef strips

• 2 cloves garlic

• 125 ml (½ c) prego sauce

• 30 ml (2 T) cream

• 125 ml (½ c) mozzarella cheese, grated

• 45 ml (3 T) olive oil

• handful of rocket

Preheat the oven to 180 °C and line a baking sheet with baking paper.

1. Base: Place the flour and salt in a large mixing bowl and make a well in the centre. Dissolve the yeast in 500 ml (2 c) lukewarm water along with the sugar. Stir until the mixture starts to froth, then pour into the well in the flour. Mix the flour and the water until it forms a soft dough.

2. On a floured surface, knead the dough for about 5 minutes or until it’s smooth and elastic. Return the dough to the bowl, cover with clingfilm and leave to rise for 1 hour or until the dough has doubled in size.

3. Topping: Heat the butter in a saucepan over medium heat and fry the meat until slightly browned. Add the garlic and sauce. Reduce heat and simmer for 3 minutes. Pour in cream and set aside.

4. Take the dough out of the bowl and place it on a floured surface and knead again for 3 minutes. Divide the dough into 4 pieces and roll out into circles. Place the flat breads on greased baking sheets, spread a thin layer of the Prego sauce over each base and scatter mozzarella over.

5. Drizzle with olive oil and bake for 15 minutes or until crisp. Remove from the oven and scatter the beef and leftover sauce over. Return to the oven and cook for 5 minutes or until the beef is heated. Scatter the rocket over and season to taste.

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