You will need: Fireclay stones
Fireclay brick: approx. 160-180°C
Top heat: approx. 250-300°C
Preheating: approx. 30 minutes
Working hours: 20 minutes
Baking: ca. 15 minutes

Ingredients (for 10-12 pieces)

For the topping:

• 250 g mozzarella
• 5-6 cherry tomatoes
• 10-12 pickled anchovy fillets
• 30 g Parmesan, grated
• a little olive oil
• sprigs of thyme

For the dough:

• 400 g wheat flour type 550 or type 405
• 1 sachet baking powder
• 200 g ricotta
• 1 teaspoon salt
• 80 g pesto rosso
• 60 ml olive oil
• 50 ml dry white wine
• 50 ml water

Heat the Merklinger to approx. 250-300°C.

Drain the mozzarella and cut into slices. Wash and halve the tomatoes. Pat the anchovies dry.

For the dough:

Mix the flour with the baking powder in a mixing bowl. Add the remaining ingredients and knead quickly with a hand mixer or food processor (dough hook) briefly on the lowest setting, then on the highest setting to form a smooth, medium-stiff dough.

Place the dough on a lightly floured work surface, divide into 10-12 equal pieces and shape each into a round flatbread.

Top each flatbread with a slice of mozzarella, an anchovy fillet and half a cherry tomato. Sprinkle over the grated Parmesan.

Pick up the pesto rosso flatbreads with the floured pizza peel and slide them into the hot Merklinger.

Bake on the firebricks for approx. 15 minutes.

Drizzle with olive oil while still warm.

Garnish with thyme and serve immediately.

Tip:

Alternatively, you can top the flatbreads with marinated, grilled eggplants.
The pesto rosso flatbreads taste best fresh. They make a wonderful snack to accompany an aperitif.