Quick and Almost Healthy Flatbread Pizza

Video HERE

This recipe came about because of student desperation and laziness... also the weather was atrocious! Stuck in an empty house with some flour, cheese, natural yogurt and ketchup whilst there was a blizzard blowing along the valley... that was almost 15 years ago, so the recipe has developed - although not very much...

You Will Need:
Natural Yogurt*
Plain Flour
Olive Oil

Tomato Puree
Ketchup
Green Pesto
Grated Cheese

And toppings of your choice

*You can use Greek yogurt, but as is thicker you will need to add some water to the dough to help bring it together.

Method:
[Preheat Oven - as HOT as it will go. Preheat a pizza stone or pan]

1. If your yogurt is in a small pot scoop it into a bowl, then wash out the pot and use it to measure your flour. If not, then put 1 part yogurt to 2 parts flour into a bowl with a splash of oil and a pinch of salt*.
2. Mix with a wooden spoon until it comes together into a shaggy dough, then knead in the bowl together the remaining flour into a smooth-ish ball. Leave to stand and hydrate whilst you prepare your toppings.
3. For the sauces I mix 3tbsp tomato puree with 1tbsp ketchup, and thin the pesto with a little oil.**
4. Flour your surface and quickly knead the dough, then divide into balls of roughly equal size.*** And roll to about 3-5mm thick (1/8-1/4") - try and keep them circular, but no worries if they're wonky. Transfer to a hot baking sheet.
5. Spread over a thin layer of your sauce then top with whatever you like.****
6. Bake for 12-15 minutes - depending on your oven - and serve immediately.

*I find that 1 cup of flour makes enough for 4 smallish pizzas. You can add dried herbs
**Use the sauce of your choice, these are easily made with basic ingredients so I don't bother with marinara sauce - beware of anything that adds water to the base as it can go soggy.
***Depending on how many you're feeding, a 5cm ball should roll to about 25cm (2"=10").
****Avoid a lot of watery vegetables, you can have some but don't overload.

This is similar to a recipe that Barry Lewis of Virgin Kitchen has done, although he uses self raising flour and equal proportions of flour to yogurt to make a thick and fluffy base. I prefer thin and crispy, it is less filling so you have more room for toppings!

Alternative Flatbreads
Tortilla Wrap-style
Roll out a ball of dough as thin as you can, then cook in a dry frying pan until browned. Wrap in a teatowel to steam and soften.

Pitta-style
Add a little more oil and knead for 3-4 minutes to help the gluten, then roll balls to about 8mm thick and cook in a dry pan for 3-4 minutes per side. Split with a knife whilst still warm.