Chris Bavin’s quick-and-easy flatbread pizzas
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- 350g plain flour, plus extra for dusting
- 3tbsp olive oil, plus extra for greasing
- 2 cloves garlic, crushed
- 400g tin cherry tomatoes or chopped tomatoes
- 120g grated mozzarella
- ½ red onion, finely sliced
- 125g mushrooms, sliced
- 1 courgette, sliced into long, thin ribbons with a vegetable peeler
- 125g black olives
- Feel free to use other toppings instead, such as tinned sweetcorn or even pineapple, if that’s your thing!
Line 2 baking trays with baking paper.
To make the flatbreads, sift the flour into a large mixing bowl and season with freshly ground black pepper. Create a well in the middle of the flour and add 2tbsp of the olive oil, then start to add 150ml warm water a little at a time, mixing well until you have a dough that’s thick but not too sticky.
Knead the dough on a floured work surface for 1 min or until smooth, then transfer to a clean bowl lightly greased with oil. Cover and leave to rest for 10 mins.
For the pizza sauce, heat the remaining olive oil. Add the garlic and cook very gently for 1min, taking care not to burn it. Add the tin of tomatoes, then heat through for 3-4 mins. Using a potato masher, gently squash the tomatoes – you don’t want to make the sauce totally smooth, so just start to break them up a bit.
Leave to simmer on a gentle heat for 10 mins until the mixture reduces down to a sauce that is thick enough to spread over your flatbreads.
Preheat the oven to 220C/200C Fan/Gas 7. Divide the dough into 4 balls and roll each one out to create a thin pizza base. Put them on the lined baking trays and cook in the hot oven for 2 mins.
Remove the trays from the oven and turn the flatbreads over. Spread with the tomato sauce, sprinkle over the grated mozzarella, then top with the sliced veggies and olives.
Pop the pizzas back in the oven for 7-8 mins until the cheese melts, then serve.