INGREDIENTS
For the flatbread
400 g plain flour, Salt and black pepper to taste, 2 tbsp olive oil, 200 ml warm water
For the topping
3 tbsp olive oil, 2 garlic cloves, finely chopped, 450 g fresh tomatoes, chopped, ½ tsp dried mixed herbs
For the assembling
200 g courgette, sliced, 150 g mozzarella, grated, 100 g mixed pepper, diced, 1 onion, finely sliced
METHOD
For the flatbread
• Sieve the flour into a mixing bowl and season it with salt and pepper.
• Add the olive oil and mix in the warm water gradually—starting with 150 ml and adding more, if needed, to bring the mixture together to form a thick dough.
• Knead the dough in the bowl to bring it together.
• Now knead it on a floured work surface for 3-4 minutes, or until the dough is slightly elastic.
• Cover and leave to rest.
• Pre-heat the oven to 300°C and place a non-stick baking tray in the oven to heat.
• Now divide the dough into four balls and roll each ball out on a floured surface until about ¼
inch thick.
• Lightly oil the hot baking tray, place the flatbread pizza bases on top and cook in the hot oven for 2-3 minutes. Then turn the flatbread pizza bases over.
For the topping
• Heat a small saucepan on low heat.
• Add a dash of olive oil and chopped garlic cloves and fry for a minute. Add tomatoes, dried herbs and a pinch of salt and pepper and bring to a simmer.
• Mash the tomatoes with the back of a ladle to create a smoother sauce and simmer the mixture for 10-15 minutes or until it thickens as a sauce. Taste the tomato sauce and add salt and pepper to taste.
For the assembling
• Divide the tomato mixture between the four flatbread pizza bases, spreading out till the edges
(but leaving a 2 cm border round the edge).
• Sprinkle over the sliced courgettes, top it with the grated mozzarella, pepper dices and onion.
• Drizzle with a little extra olive oil and season it with salt and pepper.
• Place it into the hot oven for 6-7 minutes, or until the base is cooked through and the cheese has melted and turned golden-brown. Serve immediately.
