Not that I’m suggesting you shouldn’t plan to make this flatbread pizza, but it is a great recipe to have tucked away for the night the vegetables have nearly run out, you have a plastic tub of tomato sauce left over from another recipe, and half a packet of flatbreads are busy reaching their best before date in the bread bin. Which may have been what happened here, I couldn’t possibly comment… Kipper loves these. She gets very involved in arranging the toppings and sprinkling over the cheese, then stands by the oven watching them cook, and hopping from foot to foot with excitement. She went a bit cheese-mad this time – hers had a layer of cheese underneath the vegetable toppings, and another layer on top. At least I can be confident she’s getting her quota of dairy products. The whole thing, from foraging the toppings from the back of the fridge, to serving up your flatbread pizza, only takes about 20 minutes, so it’s brilliant if you’re in a hurry (or just don’t really feel like making much of an effort). You can make them with any kind of thickish flatbread – pita, naan etc. The only ones that don’t really work are tortillas, which are a bit thin. Although you could always make the quesadilla-pizza hybrid under those circumstances. This isn’t really a recipe per se. More a set of guidelines. Feel free to improvise. How badly wrong can it go?
Makes 1. You will need: 1 flatbread 1 tbsp (give or take) of tomato sauce or tomato puree Toppings – e.g. mushrooms, peppers, tomatoes, courgette, anchovies, sweetcorn, olives Handful of grated cheese – we had mozzarella and cheddar What to do: Preheat the oven to 190C. Put the flatbread on a baking sheet. Spread the tomato sauce/puree over – right to the edges. Arrange the toppings of your choice over the sauce. Liberally sprinkle over the grated cheese. Bake in the hot oven for 10-15 minutes until the cheese is melted and browning on top, and any vegetables are cooked. Eat your flatbread pizza.