Flat breads with avocado, prawns and arugula

Name: flat breads with avocado, prawns and arugula
Cook time: 110 min
Total time: 140 min
Yield: 4
Cuisine: American
Ingredients: 7 g dried yeast; 2 tl cane sugar; 325 ml water lukewarm; 400 g wheat flour; 100 g semolina extra to pollinate; 250 g cherry tomatoes on the branch; 1 Red pepper; 15 g fresh coriander; 2 el extra virgin olive oil; 1 avocado; 40 g arugula; 125 g chilled pre cooked shrimps

Crispy bread with avocado and shrimps

Ingredients

Kitchen Stuff

1 mixer

Directions

Put the yeast and sugar in a bowl and add 325 ml of lukewarm water. Stir through and leave for 3 minutes until the mixture starts to fizzle.
Put the flour, semolina and 2 tsp salt in a mixing bowl. Pour in the yeast mixture and mix with a mixer with dough hooks for 3 minutes.
The dough is initially a bit sticky, but becomes more and more elastic by mixing. Add extra semolina if it is too sticky.
Cover the mixing bowl and let the dough rise for 1 hour in a warm and draft-free place. Knead the air out of the dough briefly and divide into 2 equal portions.
Dust with some semolina and let sit for 20 minutes under a clean tea towel.
Preheat the oven to 250 ºC.
Halve the tomatoes. Put the tomatoes, red pepper, garlic, coriander, oil and 1 tsp salt into the blender. Grind in 30 sec. to tomato sauce.
Roll out the portions of dough on a piece of baking paper into circles of 1/2 cm thick. Sprinkle with some semolina as it sticks.
Brush both circles with half of the tomato sauce, leave 1 cm edge free.
Bake the flat breads in the middle of the oven for about 15 minutes.
Cut the avocado half in half. Remove the kernel and skin and cut the flesh into segments. Cut the red pepper into thin strips.
Halve the tomatoes. Cover the flatbreads with the tomatoes, the strips of pepper, coriander, avocado, arugula and shrimps.