When you don't have time to make pizza dough from scratch, using flatbread is a great alternative. Plus, you can opt for wholemeal flatbreads for a little extra nourishment.
- 2 large Lebanese flatbreads (wholemeal optional)
- 12 cherry tomatoes
- ½ cup (125 ml) tomato puree (passata)
- 180 g drained bocconcini or mozzarella, torn
- ⅔ cup (50 g) finely grated parmesan
- 2 tbsp torn basil or oregano leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat oven to 220°C (425°F). Line 2 baking trays with non-stick baking paper.
- Place the flatbreads on the prepared trays.
- Using a small sharp knife, carefully make a little cut in each tomato and, holding it over a bowl, gently squish to remove the seeds and excess juice (it’s a good idea to wear an apron for this part). Tear the tomatoes in half and set aside. Discard the seeds and juice.
- Using the back of a spoon, spread the puree over each flatbread until it’s almost all the way to the edges. Divide the torn tomato and bocconcini between the pizza bases.
- Sprinkle the pizzas with the parmesan and top with the basil. Bake for 10 minutes or until the cheese is melty and golden and the base is crisp.
- Wearing oven gloves, carefully remove the pizzas from the oven and allow them to cool on the trays for 5 minutes. Slide the pizzas onto a chopping board and, using a sharp knife or pizza wheel, slice to serve.
Using a vegetable peeler, thinly slice 1 zucchini (courgette) and scatter it over the pizzas at the end of step 4 (see recipe, above). If you like a little heat, sprinkle on some dried chilli flakes with the parmesan and basil, before baking. Serves 3–4.
Tear 4 slices prosciutto (60g) into pieces. Divide it between the cooked pizzas before they’re sliced in step 6 (see recipe, above). Top with a few more basil leaves to serve, if you like. Serves 3–4.