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Jamie's pizza-style cheese and tomato flatbreads recipe

Jamie's pizza-style cheese and tomato flatbreads recipe

1 rating

Jamie says: 'This cheat’s pizza is all made in one pan on the hob. A super- quick, mix-and-go dough that takes minutes to cook, with lots of flex – once you’ve nailed the principle of the dough, you can have fun with the toppings'. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 538 calories / serving
  • Healthy
  • Vegetarian

Ingredients

  • 200g self-raising flour, plus extra for dusting

  • 8 tbsp natural yogurt
  • olive oil
  • 2 garlic cloves
  • 2 red peppers
  • 330g ripe cherry tomatoes
  • 30g fresh basil
  • 125g ball of mozzarella
  • 100g bag mixed salad
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    2260kj
    538kcal
    27%
  • Fat

    18g 26%
  • Saturates

    4g 22%
  • Sugars

    30g 33%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 55.8g Protein 39.3g Fibre 10.3g

Method

Jamie Oliver 155x255

  1. Place a large non-stick frying pan on a medium-high heat. In a bowl, mix the flour, a pinch of sea salt, the yogurt and ½ tbsp olive oil into a dough. Knead on a flour-dusted surface until smooth. Divide into 4, then roll out each piece on a flour- dusted surface until just under 0.5cm thick.

  2. Cook in the hot pan for 3 mins or until golden, turning halfway. Wrap in a clean tea towel to keep warm.

  3. Meanwhile, peel and finely slice the garlic, deseed and slice the peppers, then add to the pan, turning the heat up to high. Add ½ tbsp oil and cook, stirring regularly, for 10 mins.

  4. Halve and add the cherry tomatoes, and cook for 3 mins until softened. Finely slice the basil stalks and pick and tear in most of the leaves, reserving some pretty leaves.

  5. On plates, pile the tomatoes and peppers over the flatbreads, tear over the mozzarella and finish with the reserved basil leaves. Serve with the salad on the side.

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