Quick flatbread pizza
Sometimes we cheat and use shop-bought flatbreads and let the kids add their own toppings. You can add dried herbs to the dough too, if you like.
SERVES 4 PREP 15 mins plus resting COOK 35 mins EASY V 350g plain flour, plus extra for dusting
7g sachet fast-action dried yeast 3 tbsp olive oil, plus extra for the bowl
2 garlic cloves, crushed
400g can cherry tomatoes 150g grated mozzarella toppings of your choice, such as sliced red onion, sliced mushrooms, tinned sweetcorn, sliced courgettes, sliced peppers, black olives or pineapple chunks 1 Sift the flour into a large mixing bowl along with the yeast and season. Create a well in the middle of the flour and add 2 tbsp of the oil, then start to add 200ml warm water, mixing well, until you have a thick but not too sticky dough.
2 Knead the dough on a floured work surface for 1 min, or until smooth. Put the ball of dough in a lightly oiled bowl, then cover and rest for 10 mins.
3 Heat the remaining oil in a pan and gently heat the garlic for 1 min, taking care not to burn it. Add the tomatoes and cook for 3-4 mins. Squash the tomatoes with a fork or potato masher – you don’t want to make it totally smooth, just start breaking down the tomatoes a bit. Leave to cook over a low heat for 10 mins until it reduces down to a sauce that is thick enough to spread. 4 Heat the oven to 220C/200C fan/ gas 7. Divide the dough into four balls and roll each out on a floured work surface to a thin flatbread about 20-22cm wide. Transfer to two lined baking trays and bake for 4-5 mins. Remove the trays from the oven and turn the flatbreads over.
5 Spread the tomato sauce over the cooked sides of the pizzas, sprinkle over the grated mozzarella, then scatter over the toppings of your choice. Put them back in the oven for 12-14 mins, or until the cheese is melted and the base is crisp.
GOOD TO KNOW calcium • folate • 1 of 5-a-day PER SERVING 500 kcals • fat 15g • saturates 6g • carbs 72g • sugars 4g • fibre 4g • protein 17g • salt 0.4g