FLATBREADS WITH ROASTED PEPPERS AND COURGETTE

Prep time 40 mins Cooking time 10 mins Makes 4

INGREDIENTS

7g dry yeast

1 tsp caster sugar

250ml lukewarm water

375g bread flour or plain flour 2 tsp salt

4 tbsp extra virgin olive oil 300g brown onions, thinly sliced 285g bottled wood-roasted small whole peppers

2 cloves garlic, thinly sliced 120g green courgette, peeled and thinly sliced lengthways into ribbons

1 tbsp fresh oregano leaves

METHOD

Step Combine yeast, sugar and water in a medium bowl of an electric mixer. Stand in a warm place for 10 mins or until bubbly. Add flour, salt and 1 tbsp of the oil to the bowl; mix with dough hook on knead setting for 8 mins or until smooth and elastic. Cover dough; stand in a warm place for 30 mins or until doubled in size. Meanwhile, heat 1 tbsp of the oil in a large frying pan over medium heat; cook onion, stirring, 5 mins or until soft. Preheat oven to 240°C. Oil 2 large oven trays. Punch down dough with your fist. Knead dough on a floured surface until smooth. Divide dough into 4 equal portions. Roll dough on floured surface into 30cm ovals; place on trays. Drain peppers; pat dry, cut into quarters. Divide onion between bases; top with peppers, garlic and courgette. Brush courgette with remaining oil; season. Bake flatbread 10 mins or until bases are golden and crisp. Sprinkle with oregano; serve immediately.