Pork, peanut and chilli flatbreads

Method

1. Put all the ingredients for the satay sauce in a blender or food processor with a splash of water. Whizz until smooth, scraping the sides down as needed and adding more water if needed to create a thick yet spreadable consistency. Transfer to a bowl and keep covered in the fridge until needed.
2. Wipe the food processor clean, then put in all the ingredients for the pork meatballs (except the pork) and whizz to a coarse paste. Add the pork and whizz again until well combined – don’t be afraid to work the pork mince into an almost dough-like texture.
3. Pinch off little nuggets of the pork mixture and roll into balls – keeping a bowl of water next to you to dip your hands in while you work will make this easier. You want each meatball to be no bigger than the size of a large olive. Transfer to a baking tray and keep in the fridge until ready to cook.
4. Heat your oven to the hottest it can possibly go, with a baking stone on a tray inside to warm up (or see ‘the double baking tray trick’ above, or heat your pizza oven – aiming to get it to 450°C).
5. Dust a work surface with semolina or flour and stretch out a dough ball. Spread the surface with the satay sauce. Scatter over some of the pork meatballs and some finely sliced chilli, then cook for 8-12 minutes in the oven or 2-3 minutes in a pizza oven.
6. Finish with a scattering of spring onions, then drizzle with crispy chilli oil. Cook the rest of the flatbreads in the same way.