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 caramelized onion served with a charcoal cream (you're going to want to see how this one is made, trust us).
Leftover pizza dough (about 4.6 Oz)
Caramelized onions (2 yellow onions and 1.8 Oz butter, thyme)
1 black truffle
34 Oz of double cream
Splash of white vinegar
Pinch of salt
Heat up your birch/wood in your Gozney Pizza Oven.
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.
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.
Strain the cream through a sieve and add salt. Leave in the fridge for 1-2 hours or overnight.
Stretch out leftover pizza dough to form a flatbread shape.
Add caramelized 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 caramelized and add Thyme leaves.
Place in the Gozney Dome at around 662°F and cook for 1 minute.
Remove and add the charcoal cream to the flatbread.
Add shaven black truffle and thyme leaves to finish. Slice, serve and enjoy.
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.