Ingredients

• 350g/12oz plain flour
• plus extra for dusting
• salt and black pepper
• 2 tbsp olive oil
• 150-200ml/5-7fl oz warm water
• 3 tbsp olive oil
• 2 garlic cloves
• finely chopped
• 1 x 400g/14oz tin chopped tomatoes
• ½ tsp dried mixed herbs
• 1 courgette (about 200g/7oz)
• grated
• 2 balls mozzarella
• drained and torn
• 100g/3½oz pepperoni slices
• 1 onion
• very finely sliced

Directions

• 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 - starting with 150ml/5fl oz and 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 dash of olive oil and add the garlic and fry 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 to the highest temperature 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 if you don’t have room to do them all at once).
• Turn the flatbread pizza bases over. Taste the tomato sauce and add salt and pepper to taste. Divide the tomato mixture between the four flatbread pizza bases
• spreading out until you almost reach the edges but leaving a 2cm/¾in border round the edge.
• Sprinkle over the grated courgette
• top with the torn mozzarella
• pepperoni slices and onion. Drizzle with a little extra olive oil
• season with salt and pepper and place back into the hot oven for 6-7 minutes
• or until the base is cooked through and the cheese melting and turning golden-brown. Serve immediately.