Ingredients For the flatbreads 350g/12oz plain flour, plus extra for dusting salt and black pepper 2 tbsp olive oil 150-200ml/5-7fl oz warm water For the topping 3 tbsp olive oil 2 garlic cloves, finely chopped 1 x 400g/14oz tin chopped tomatoes ½ tsp dried mixed herbs 2 balls mozzarella, drained and torn ½ Red Pepper, thinly sliced Rocket leaves Method
For the flatbreads: Sieve the flour into a mixing bowl and season with a couple of pinches of salt and a pinch of pepper.
Add the olive oil and mix in the warm water, start by slowly adding 150ml/5fl oz – adding more if needed to bring the mixture together to form a thick dough. Knead the dough in the bowl to bring it together.
Knead the dough on a floured work surface for 3-4 minutes, or until the dough is slightly elastic.
Cover and leave to rest while you prepare the rest of the dish.
For the toppings: Heat a small saucepan over a low heat.
Add a splash of olive oil and fry the garlic for one minute.
Add the tomatoes, dried herbs and a pinch of salt and pepper and bring to a simmer.
Mash the tomatoes with a potato masher to create a smoother sauce and simmer the mixture for 10-15 minutes, or until thickened to a spreadable sauce.
Preheat the oven at 200 degrees celcius and place a non-stick baking tray in the oven to heat.
For the flatbreads: Divide the dough into four balls and roll each ball out on a floured surface until about 5mm/¼in thick. Lightly oil the hot baking tray, place the flatbread pizza bases on top and cook in the hot oven for 2-3 minutes (you may need to do this in batches