A quick & easy Flat Bread Pizza recipe perfect for a tasty after school snack and also great for packed lunches.
- 350 g self-raising flour plus extra for dusting
- 1 tsp baking powder
- 350 g natural yoghurt plain
- 120 g roasted tomato sauce (I used 6 cubes for four flat bread pizzas)
- 50 g parmesan grated
- 50 g mozzarella grated
- 50 g cheddar grated
- 120 g ham alternatively use lardon, chorizo, salami or anchovies
- olive oil to drizzle
- basil leaves
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Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.
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Dust a clean work surface with flour, then tip out the dough.
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Knead for a minute or so to bring it all together (this isn’t a traditional bread recipe, so you don’t need to knead it for long – just enough time to bring everything together).
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Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
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Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).
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With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
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Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end. You don't need to cut these lines if making into pizzas.
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Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.
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Either eat them as is or let cool and add base sauce (classic tomato sauce or a pesto work well) and your prefered topping combinations and place under the grill for about 2 minutes or until the cheese has melted and is turning golden brown.