Making your own flatbread can be fast, really easy and a lot of fun too. It’s so easy to customise with the toppings of your choice! In this recipe I’m using some left-over chicken that I had in the fridge, but this is totally optional. As are a lot of the toppings, really. Once you have the flatbread, the tomato paste and the cheese, why not go wild and create your own masterpiece? Have fun with this recipe, and come back and let me know what you made and how you got on with it
175g/6oz plain flour, plus extra for dusting
salt and black pepper
2 tbsp olive oil
75-100ml/2-4fl oz warm water
2 tbsp olive oil
2 garlic cloves, finely chopped
200g/7oz tin chopped tomatoes
½ tsp dried mixed herbs
1 ball mozzarella, drained and torn
(or pre-grated mozzarella/cheddar mix)
150g/5oz pre-cooked, shredded chicken
50g/2oz pepperoni slices
1/2 onion, very finely sliced
First we will make the dough for the flatbreads: –
Add the flour into a mixing bowl through a sieve, and season with a couple of pinches of salt and black pepper. Add the olive oil and then mix in the warm water – start with just 75ml/2.5fl oz, then you can add more if needed. Bring the mixture together to form a thick dough.
Lightly flour a work surface and knead the dough for 3-4 minutes, until the dough is slightly elastic. Cover with a damp tea towel and leave to rest while we prepare the rest of the dish.
Now we can start on the toppings: –
Put a small saucepan on a low heat. Add a touch of olive oil and fry the garlic gently for one minute. Now add the tomatoes, dried herbs and a few pinches of salt and black pepper and bring up to a simmer. Break the tomatoes down with a potato masher or stick blender, to help create a smoother sauce and then simmer until reduced to a spreadable sauce.
Preheat the oven to the highest temperature and place a non-stick baking tray in the oven to heat.
While the sauce is reducing, back to the flatbreads
Divide the dough into two equal(ish) balls and roll each ball out on a floured surface until about 5mm/¼in thick. They don’t have to be perfect circles, and I think they look better if they aren’t!
Very lightly oil the hot baking tray, place the flatbread pizza bases on top and cook in the hot oven for 2-3 minutes
Now turn the flatbreads over and divide the tomato mixture between the two bases. Spread it out with the back of a spoon, but leave a 1cm / 1/2in border free round the edge.
Sprinkle over the shredded chicken, top with the torn mozzarella or grated mozzarella/cheddar mix, pepperoni slices and onion. Drizzle with a tiny bit of olive oil, season with a pinch of salt and pepper and place back into the hot oven for 6-7 minutes, until the cheese has melted and is starting to turn golden-brown. Serve immediately.
If you have a pre-cooked meat like chicken, adding it between the tomato paste and the cheese, rather than on the top, will stop it from drying out in the oven.