Olive & sun dried tomato lavash

Ingredients   Plain flour, butter, 1 egg white, sugar, salt, Kamalata olives, sun dried tomatoes, capers, olive oil, spinach, mozarella

Following on from my Sun Dried Tomato Tapenade - this is a great way to use up leftovers!

1) To make the lavash dough stir by hand 300g flour, sugar and salt. Add 150ml warm water and 30g melted butter, followed by 1 whisked egg white.


2) Kneed the dough for 5 minutes until smooth and rest in a lightly oiled bowl for an hour.


3) Separate the dough into 8 - 10 smaller balls and roll out thinly on a floured surface and transfer to a pizza stone/baking tray


4) Spread the tapenade onto the dough and top with small chunks of mozarella.


5) Bake in the oven for 5 minutes, add a handful of spinach and fold in half


6) Return to the oven for a final 5 minutes and serve