Enough dough for 3 flatbreads (230g each). For the exact ingredients, check out our pizza dough calculator). And use the recipe for Neapolitan pizza dough
- 1 Mont D’or cheese (or large camembert)
- 3 tbs olive oil
- 1 clove garlic
- 1 bunch thyme
- A pinch of sea salt
There’s almost no cheese that’s cheesier than Mont d’Or. It’s made in the French Jura, just on the border of Switzerland, and it’s gooey, strong and incredibly delicious. It’s similar to camembert, so that’s a good substitution if you can’t get a hold of a Mont d’Or.
Begin by firing up your outdoor oven to about 250ºC (480ºF).
To make the flatbreads, you can use our how-to guide because a flatbread is basically a pizza, without any topping. Sprinkle them with some sea salt, thyme and olive oil for some extra flavour. Olive oil will also prevent the dough from rising. Put them in the oven until crisp and golden brown.
Cut the garlic into super thin slices and chop up some thyme. Now, cut the top off the cheese like a lid (use a very sharp knife for this, otherwise you will damage the whole cheese) put the thyme and garlic in the cheese and close it back up with the lid.
Next, put the cheese in the oven for about 10-15 minutes until it’s all melted and delicious inside. Make sure to spin it around a few times so it heats up evenly on all sides.
Remove the cheese from the oven, and take the lid off. Take a deep breath.
Cut the bread into slices.
Dip it into the cheese.
Put it in your mouth.
Now give yourself some time to recover from the deliciousness.