Flatbread pizzas
Flatbreads as quick pizza bases, with a thick tomato sauce, melting mozzarella and basil. Everyone can top their own, and they come out crisp because the trays go in hot.
- Time
- 30 min
- Serves
- 2
- Kind
- Party platters
Method
- Set the oven to 220°C (200°C fan) and put two baking trays inside to heat up.
- Tip the chopped tomatoes into a small pan with the dried oregano and a pinch of salt. Simmer over a medium heat for 10 minutes, stirring now and then, until thick enough to spread.
- Halve the cherry tomatoes and the olives, and tear the vegan mozzarella into small pieces.
- Spread each flatbread with the tomato sauce almost to the edge, then scatter over the mozzarella, the cherry tomatoes cut side up and the olives.
- Slide the flatbreads onto the hot trays and bake for 8 to 10 minutes, until the edges are crisp and the mozzarella has melted and begun to colour.
- Tear the basil over the top, cut each into wedges and serve straight away on a board.
Tip Heating the trays first is what crisps the base. If your vegan mozzarella does not melt well, use less and add the olives.
Per portion
| Energy | 702 kcal |
| Protein | 16 g |
| Carbohydrate | 97 g |
| of which sugars | 15 g |
| Fat | 26 g |
| of which saturates | 16 g |
| Fibre | 9 g |
| Salt | 3.62 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- flatbread4
- chopped tomatoes1 tin
- vegan mozzarella150 g
- cherry tomatoes250 g
- basil½ bunch
- olives60 g
- dried oregano1 tsp
