A wicked speedy recipe using a yeast free dough which takes away the proving time. Topped with this seasons courgettes picked when small crisp and tender. With a grating of creamy subtle Manchego and a punch of flavour coming from fresh rosemary. A scratch made sauce that would work well over pasta just as much as topping the flatbread with. Perfect for #meatfreemondays and midweek suppers.
Makes 2 large Flatbreads
Ingredients for the Dough
200g Plain Flour
100ml Warm Water
1tsp Rapeseed Oil
1tsp Chilli Flakes
1tsp Oregano
Pinch of Salt & Pepper
Ingredients for the Sauce
250g of Cherry Tomatoes
4 Garlic Cloves
1tsp Oregano
1tsp Rapeseed Oil
Handful of Fresh Basil
Sprig of Thyme
Pinch of Salt, Pepper & Sugar
Topping
3 Small Courgettes Sliced
Grating of Manchego Cheese
Sprig of Rosemary
Drizzle of Oil
Method
To Make the dough start by placing all the ingredients into a bowl. Knead together for around 10 minutes until the dough feels soft and elastic. Place dough in a bowl to rest for around 15-20minues.
For the sauce place all the ingredients in a large jug then blend together either using a food processor or hand blender. For a variation why not try roasting the tomatoes before blending.
Meanwhile flour the work surface, then cut the dough in two and roll as thin as you prefer. Preheat the oven to 220C with a flat baking tray inside.
Top the dough with the sauce then layer with the courgettes, manchego cheese, rosemary and a drizzle of oil. Remove the hot baking sheet from the oven, dust with either semolina or flour. Quickly transfer the flat bread to the tray then place in the oven for 10-15 minutes, until golden and bubbly.
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