Tom Kerridge's Fire Pit Flatbreads with Creamy Burrata Salad

A fresh summer dish

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy

For the salad

300g mixed heritage tomatoes
½ red onion peeled and thinly sliced
2 cloves of garlic peeled and thinly sliced
1 tsp flaky salt
2 large burrata
3 tbsp olive oil
3 drops of Tabasco
Zest of ½ lemon
6 leaves of basil or 1 handful of basil cress
12 smoked anchovies
12 pickled anchovies
1 handful watercress leaves
1 bunch of rocket leaves

For the garlic and herb flatbread

250g strong bread flour plus a little extra for kneading
½ table salt
4 tbsp olive oil
110ml warm water
80ml olive oil
2 cloves of garlic, grated
1 tbsp chopped flat leaf parsley


1. Slice the tomatoes and add them to a bowl. Sprinkle over the onions and sliced garlic, season with the salt and leave for 10-15 minutes. 

2. Heat the olive oil gently, remove from heat and add the garlic. Leave to cool and then stir in the parsley and keep to one side. 

3. While you wait for the tomatoes to cure; bind the flour, salt, olive oil, water and work to a smooth dough and then roll into 4 large flatbreads.  

4. Place the flatbreads onto the grill and watch them puff up. After 1-2 minutes flip over and repeat the time. 

5. Once cooked remove from the heat and brush with the garlic and parsley oil.

6. Then keep warm in a sheet of tin foil. 

7. Once the tomatoes release some liquid, add some olive oil, tabasco and basil, to create a flavourful dressing. 

8. To serve, place a flatbread onto each serving plate. Lay the tomatoes over the bread.

9. Then tear the burrata over the tomatoes and lay a few pickled and smoked anchovies over the tomatoes.

10. Spoon a little dressing over each plate and scatter over the salad leaves.