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Truffle & Charcoal Cream Flatbread

By Niklas Ekstedt

Truffle & Charcoal Cream Flatbread

Introducing @niklasekstedt to the Gozney Kitchen. Niklas is a gastronomical legend, creating culinary masterpieces from his Michelin star restaurant in London @ekstedtldn.

Niklas created the ultimate indulgence flatbread - truffle and caramelised onion served with a charcoal cream (you're going to want to see how this one is made, trust us).

Ingredients

  • Leftover pizza dough (about 130g) 

  • Caramelized onions (2 yellow onions and 50g butter, thyme) 

  • Thyme leaves 

  • 1 black truffle  

  • 1L of double cream  

  • Splash of white vinegar 

  • Pinch of salt 

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Step 1:

Heat up your birch/wood in the Gozney Dome.

Step 2:

Fill a large Kilner jar with 1L of double cream. Take the burning birch ember (making sure the bark is completely burnt out) and plunge it into the cream.

Step 3:

Add a splash of strong white vinegar. Place the lid on and for 10-15 minutes before removing the wood and allowing the cream to cool down.

Step 4:

Strain the cream through a sieve and add salt. Leave in the fridge for 1-2 hours or overnight.

Step 5:

Stretch out leftover pizza dough to form a flatbread shape.

Step 6:

Add caramelised onion mixture and spread evenly. If you’re making your own, do so by peeling and slicing onions and cooking in butter on a medium-high heat until caramelised and add Thyme leaves.

Step 7:

Place in the Gozney Dome at around 350°C and cook for 1 minute.

Step 8:

Remove and add the charcoal cream to the flatbread. 

Step 9:

Add shaven black truffle and thyme leaves to finish. Slice, serve and enjoy.

Recipe Contributor

Niklas Ekstedt

Niklas Ekstedt is a Swedish Michelin star chef with restaurants in London and Stockholm. He is a gastronomical legend and master of fine-dining, fused with live-fire cooking.

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