Serves 4
Prep Time: 1 hour 30 mins (includes proving)
Cooking Time: 11 mins
 

Ingredients:

Method:  

1. Start with the flatbreads!
2. Preheat the oven to 200˚C / Fan 180˚C / Gas Mark 6.
3. Sieve the flour into a large bowl, add the olive oil and warm water, to bring the dough together. Add more water if the dough feels a little dry.
4. On a floured board, knead the dough for 5 minutes by stretching and folding it over itself, until slightly elastic. Leave in a large bowl, covered with a damp tea towel, in a warm place whilst you prepare the toppings.
5. Make your tomato sauce: heat the rapeseed oil in a small pan on a medium heat and add the red onion. When nearly soft, add the garlic for 1-2 minutes. Stir in the chopped tomatoes, tomato puree, mixed herbs and cayenne pepper (if using) and bring to a simmer. Cook for 10 minutes, until thickened.
6. Shape your flatbreads: once the flatbread dough has doubled in size, divide the dough into 4 and roll into balls. Flatten the dough and roll out on a lightly floured surface into a circle, as thin as possible. Repeat.
7. Sprinkle semolina onto a baking tray and place the rolled out dough onto the tray. Cook in the hot oven for 2-3 minutes.
8. Remove the pizza bases from the oven and turn over. Add a good spoonful of the tomato sauce to each base, leaving a border around the edge.
9. Finish with your toppings: sprinkle over the torn mozzarella, cherry tomatoes, roast chicken pieces and basil leaves.
10. Return to the oven for 7-8 minutes until golden and serve with our lemony courgette salad.    

Suggestions:

Cured meats such as pepperoni & chorizo are high in salt; for a low salt version try adding cooked beef or chicken, marinated in herbs and spices. We've kept our toppings really simple, but you can add plenty of sliced vegetables such as red onion, mushrooms, spinach, grilled courgettes & peppers!