We love making our own pizzas at home when we have a little bit of time over the weekend, but it’s been really difficult to find yeast in store. Luckily I’ve always had a bit of a flour stockpiled in the back of the cupboard but no yeast!
Flatbreads can be a great alternative here if you’re out of yeast, it also doesn’t need any time to rise so is a great mid-week option when life returns to normal as you can just mix and bake. Just be mindful that flatbreads can be a bit more filling than a standard thin-crust Italian pizza so make your portions a little bit smaller. You can still add your favourite pizza toppings to a flatbread, but we wanted to try something a little different over the weekend.
Feel free to experiment with the toppings of your choosing, swap the goat’s cheese for mozzarella. You can even add a bit of seasoned passata to the base as you would pizza to give it a more authentic pizza feel.
Prep time: 20 mins
Cooking time: 30 mins
Serves 3-4 (makes 2 flatbreads)
For the flatbread dough
- 250g organic plain flour, I used 100g gluten-free and 150g regular plain flour as this helps us manage our gluten sensitivity without having to bake completely gluten-free
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp sea salt
- 250g plain organic yoghurt
- 1 tbsp organic extra virgin olive oil
For the topping
- 15 – 20 organic cherry tomatoes quartered
- 1 tbsp balsamic vinegar
- 1 small organic red onion sliced
- 2 tbsp organic chutney, onion works well
- 250g organic goats cheese
- Two handfuls of green or black organic olives halved
- 2 cloves of crushed garlic
- a few fresh organic rocket or spinach leaves
- Preheat the oven to 200°C (180°C fan assisted).
- In a large bowl combine all the dry flatbread dough ingredients, flour, baking powder, salt and bicarbonate soda and mix well. Add the yoghurt and oil and mix well.
- Flour your work surface and knead until it’s mixed into a smooth dough. Add a little extra flour if the dough is too sticky.
- Divide the dough into two equal balls and roll each out to be roughly 0.5cm thick. You can either roll into a round shape as you would do a pizza or a square, depending on the pans you are using.
- Place in the oven and bake for 10 mins.
Preparing the flatbread toppings
- While the flatbreads are in the oven, combine the quartered tomatoes and balsamic vinegar into a small bowl.
- Heat the tablespoon of olive oil in a small pan over medium heat and add the red onion. Put the lid on the pan, gently cook for 6-7 minutes then add the chutney and mix well. Cook for another minute and then remove the onions from the heat.
- Crumble the goat’s cheese and set aside.
Adding the toppings to the flatbread dough
- Remove the dough from the oven and spread a tablespoon of olive oil and one clove of crushed garlic on each base.
- Add the crumbled goats cheese, divided between the two flatbreads. You can either leave the cheese crumbled or spread it evenly over the flatbread bases.
- Divide the tomatoes, onion and olives between the two flatbreads and drizzle over the balsamic vinegar dressing leftover from the tomato mix.
- Bake in the oven for another 10 min, rotate the two flatbreads in the oven halfway through between the top and middle racks.
- Once done, sprinkle with rocket or spinach leaves and cut to serve.