Ingredients
For the flatbreads
- 350g/12oz plain flour, plus extra for dusting
- salt and black pepper
- 2 tbsp olive oil
- 150-200ml/5-7fl oz warm water
For the topping
- 3 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1 x 400g/14oz tin chopped tomatoes
- ½ tsp dried mixed herbs
- 2 balls mozzarella, drained and torn
- ½ Red Pepper, thinly sliced
- Rocket leaves
Method
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For the flatbreads: Sieve the flour into a mixing bowl and season with a couple of pinches of salt and a pinch of pepper.
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Add the olive oil and mix in the warm water, start by slowly adding 150ml/5fl oz – adding more if needed to bring the mixture together to form a thick dough. Knead the dough in the bowl to bring it together.
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Knead the dough on a floured work surface for 3-4 minutes, or until the dough is slightly elastic.
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Cover and leave to rest while you prepare the rest of the dish.
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For the toppings: Heat a small saucepan over a low heat.
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Add a splash of olive oil and fry the garlic for one minute.
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Add the tomatoes, dried herbs and a pinch of salt and pepper and bring to a simmer.
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Mash the tomatoes with a potato masher to create a smoother sauce and simmer the mixture for 10-15 minutes, or until thickened to a spreadable sauce.
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Preheat the oven at 200 degrees celcius and place a non-stick baking tray in the oven to heat.
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For the flatbreads: Divide the dough into four balls and roll each ball out on a floured surface until about 5mm/¼in thick. Lightly oil the hot baking tray, place the flatbread pizza bases on top and cook in the hot oven for 2-3 minutes (you may need to do this in batches if you don’t have room to do them all at once).
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Turn the flatbread pizza bases over.
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Season the base sauce to taste.
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Divide the tomato mixture between the four flatbread pizza bases, spreading out until you almost reach the edges but leaving a 2cm/¾in border round the edge.
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Sprinkle over the mozzarella, thin red pepper slices and rocket.
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Drizzle with a little extra olive oil, season with salt and pepper and place back into the hot oven for 6-7 minutes, or until the base is cooked through and the cheese melting and turning golden-brown. Serve immediately.
NOM NOM NOM!
