Surplus Supper: Yoghurt flatbread pizzas from chef Ceri Jones

17 April 2020

Yoghurt flatbread pizzas with pesto, fridge raid veg and mozzarella

This week chef Ceri Jones shares a simple recipe for a Friday night favourite, using easy ingredients you'd find at home.

This is a versatile 'base' recipe, so feel free to swap ingredients in and out depending on what you have in your fridge. You could switch the pesto for harissa paste or the mozzarella for feta cheese, or try a little of both if you're sharing. There’s no need for a pizza oven and the yoghurt makes the flatbreads nice and soft.

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Ingredients:

Makes two

For the flatbread: 150g self-raising flour, plus extra for dusting (or 150g plain flour + 2 teaspoons baking powder) ½ teaspoon baking powder pinch sea salt 150g natural yoghurt

For the suggested toppings:

  • Two teaspoons shop bought pesto, loosened up with a little olive oil
  • A handful of cherry tomatoes, quartered
  • One small courgette, peeled into ribbons
  • A few asparagus spears, thinly sliced (or use a peeler)
  • ~60g mozzarella, torn into chunks
  • A handful rocket
  • Balsamic vinegar
  • Black pepper
  • Olive oil or, even better, chilli oil.

Instructions:

1. First put the oven on to heat up nice and hot to 220ºC / 200ºC (fan). Place a large lined baking tray on the middle-upper shelf.

2. Next make your flatbreads. Place the flour in a medium sized bowl and mix in the baking powder and salt. Make a well in the centre, add the yoghurt, and stir with a fork slowly bringing it together, before going in with your hands to form it into a ball. Lightly flour your worktop then turn out the dough, and knead briefly until smooth. Place in a floured bowl and leave rest for 15 minutes or so.

3. Prepare your toppings.

4. Divide the dough into two, and, making sure your surface is still well floured, roll each out into a circle roughly ½ cm thick. Transfer the rolled out dough to the hot baking tray in the oven and bake for five minutes.

5. Remove the flatbread from the oven, and flip over. Spread over the loosened pesto, scatter over the cherry tomatoes, courgette, asparagus and top with the torn mozzarella. Put back in the oven and cook for 8-10 minutes, or until the cheese has browned on top a little.

6. Pull out of the oven, transfer to a serving board and top with the fresh rocket, balsamic glaze, black pepper and if you like, a little drizzle of olive oil.