Flatbread Pizzas

Makes 4


    Flatbread base:

    200g natural yoghurt

    250g self-raising flour

    1 tsp baking powder

    pinch of salt

    olive oil


    Tomato sauce:

    1 tin of good quality, peeled whole tomatoes

    drizzle of olive oil

    salt and pepper

    ½ tsp dried oregano



    For the Pork and Leek:

    250g pork sausage (squeezed out of their skins)

    2 baby leeks, sliced

    3 garlic cloves, sliced

    1 tsp fennel seeds

    1 tsp chili flakes

    1 fennel bulb finely sliced

    Mozzarella, torn

    Fresh oregano

    Salt and pepper 


    For the Lamb:

    2500g lamb

    1 tsp ground coriander

    1 tsp ground cumin

    ½ tsp smoked paprika

    3 garlic cloves, crushed

    pinch crushed chilli

    1 red onion sliced

    50g pine nuts

    Feta, crumbled


    Pomegranate seeds 



1.     First make the tomato sauce - Drain the whole peeled tomatoes, Place tomatoes, olive oil, salt and pepper and oregano in a blender and blend until smooth but still a little texture. Taste the sauce and adjust seasoning if necessary. Will last about a week in the fridge.

2.      For the Flatbreads - Mix all the ingredients together (accept for the olive oil) in a bowl first with a spoon then get your hands in there, till it forms a dough.

3.     Scatter the flour on a clean surface and knead the dough (add more flour if needed) for a minute or so till it forms a nice smooth ball. Cut the ball into 4ths.

4.     Heat the oven to 200c. Dust a rolling pin with flour and roll out one of the pieces of dough as thin as you can add your topping..

5.     For the leek and pork – Heat a little oil in a pan and add the leeks, garlic, fennel seeds and chili flakes and saute for 2 minutes, add the sausage meat, breaking it up with a spoon, fry till browned then take off the heat. Take a couple of spoons of the tomato sauce and spoon onto the flatbread base, scatter over the pork mixture, sliced fennel, mozzarella, drizzle with olive oil and season. Place in the oven for 5 – 10 mins, scatter with fresh oregano and serve.

6.     For the lamb – Mix together the lamb, coriander, cumin, smoked paprika, garlic, crushed chillis, salt and pepper. Heat a little oil in a pan and add the lamb mixture, cook till browned. Spoon some of the tomato sauce onto the rolled out pizza base and sprinkle over the lamb mixture, add some red onion and pine nuts and place in the oven for about 5 minutes, take out and sprinkle over some feta, fresh coriander and pomegranate seeds and serve.