Flatbread Pizza
I recently posted about these yummy bites on Instagram, so I thought I would share their simple method with you here. I keep the Flatbreads in the freezer and use them with things I have in the fridge for a quick lunch. Obviously add whatever toppings you like. I use Cream Cheese instead of mozzarella because of the very fast bake time.
What you'll need
1 tbsp Sundried Tomato Paste
2 tbsp Cream Cheese
2 tbsp finely grated Parmesan Cheese (for flavour) or Taleggio (for melt)
3 Cherry Tomatoes halved
3 Sundried Tomatoes halved
Salt and Pepper
Olive Oil
100g cubed Chorizo
1 Artichoke Heart (cut into 6)
1 tbsp Capers
1 tbsp Sundried Tomato Paste
2 tbsp Cream Cheese
2 tbsp finely grated Parmesan Cheese (for flavour) or Taleggio (for melt)
3 Cherry Tomatoes halved
3 Sundried Tomatoes halved
Salt and Pepper
Olive Oil
2 Slices of Parma Ham
1 Fig (cut into 6)
a handful of Rocket
1 tbsp rich Goats Cheese (crumbled)
The Base
Preheat your oven on 250°C with the grill on too. For the base take a flat bread and spray it with butter (I love the lurpak one) or brush with olive oil on both sides. Place under the grill for about 1 min on each side to crisp.
Add the Toppings
- Spread each base with Tomatoe Paste and then sprinkle evenly the fresh and Sundered Tomatoes.
- Now add your toppings; either the Artichoke, Capers and Chroizo, or the Parma Ham, Figs and Goats Cheese.
- Top with the cheeses. First dollop the Cream Cheese in bits across the top and then finish with a grating of your hard cheese.
- Season with Salt and Pepper generously.
- Sprinkle a little olive oil over both pizzas before returning them to the oven for about 15mins.
- Keep an eye on them they burn very quickly!
- Serve with Rocket, Balsamic Vinegar and Potato Wedges.
