CATALAN FLATBREADS
SERVES: 4 PREP: 20 MINS COOK: 1 HOUR 1 pack ready-made pizza dough plus extra flour, for dusting For the topping: 1 large or 2 small aubergines, sliced into thin rounds 6 tbsp olive oil 3 red peppers, deseeded and cut in half 6 garlic cloves, skin on 1 tsp dried oregano Zest of 1 lemon 3 medium tomatoes Few sprigs of oregano or marjoram, leaves only 1 tbsp olive oil Salt and black pepper 1. Preheat the oven to 180°C/350°F/ Gas Mark 4. Brush the aubergine slices with some of the oil and arrange them over a baking tray. 2. Add the red peppers, skin side up, and garlic cloves. Drizzle a little olive oil over the peppers, then sprinkle everything with salt, pepper, dried oregano and lemon zest. 3. Roast in a pre-heated oven for 30 mins, until the peppers are slightly black and the aubergines are tender. 4. Tip the vegetables into a bowl and cover with clingfilm. Leave to steam until cool. Peel the peppers and tear them into strips. Squash the flesh out of the garlic cloves and mash this into the remaining oil. 5. Thinly slice the tomatoes and sprinkle with salt. Leave them to stand for about 10 mins in a colander. 6. Turn the oven up to its highest setting. Knead the dough and divide it in half, place on a floured surface and roll each piece into a long, slightly oval shape. Dust a couple of baking trays with flour and place the dough on them. 7. Arrange the tomatoes on the dough, followed by the aubergines and peppers. Drizzle over the garlicky olive oil, then top with fresh oregano or marjoram leaves. Put the flatbreads in the oven and turn the temperature down to 200°C/400°F/Gas Mark 6. Bake for 20-25 mins until the dough is cooked through and the topping is tender. Per serving: 500 cals, 12g sugar, 25g fat (5g sat fat)