INGREDIENTS
- 2kg Bread dough (store bought)
- Flour (for dusting)
- 1 Ripe Avocado
- A Jar of grilled and peeled red peppers
- Table spoon Lancewood Crème Fraiche
- Baby watercress (garnish)
- ½ juice of lemon
METHOD:
Break bread dough into 30g balls
Roll balls out on floured surface
Heat Olive oil in non-stick pan over a high heat
Place dough disc into pan and cook for 20 seconds each side
Poke a few holes in the dough whilst cooking in pan
Remove from pan and set on serving plate
Top with sliced red pepper, diced avo and dollops of crème fraiche
Final flourish with a sqeeze of lemon juice and drizzle of olive oil
Garnish with baby watercress