Cheese Flatbread, Lemon
A thin base pushed to the very edge of the pan, covered in cheese and blistered under high heat.
Pushing the cheese right out to the rim is deliberate: the part that touches the hot pan caramelises and becomes the best bite on the plate. It only works with a very hot oven and a short bake, because a slow one dries the base out before the top has coloured.
