Takes: 30 minutes
Serves: 2
I forgot to take a photo until after I started to eat it!
Equipment
2 large baking sheets
2 large frying pans
Ingredients
For the flatbreads:
150g of plain flour plus extra for dusting
85ml water
½ tbsp olive oil
1 tsp dried basil
1 tsp dried oregano
Pinch of salt and ground black pepper
For the toppings:
1 tbsp oil
300g mushrooms
4 pineapple rings
2 cloves or garlic, crushed
1 tsp vegetarian pesto
1 tbsp Sundried tomato paste
1 vegetable stock cube
Freshly ground black pepper
50ml red wine
2 generous handfuls of grated cheese
1 tsp dried parsley
Method
Mix all the flatbread ingredients together in a bowl. Knead for a couple of minutes until suitably doughy and leave to sit.
Heat the oil in a pan and finely chop the mushrooms and pineapple to pieces no more than a centimeter. Fry them until soft.
Crush up the stock cube and add it to the mushrooms and pineapple along with the garlic. Stir through.
Add the wine, herbs, pepper, pesto and tomato paste. Turn down the heat and leave to simmer and thicken.
Heat the second frying pan.
Cut the flatbread dough into two equal halves. Thoroughly dust a surface and rolling pin with flour and roll the dough out into two large, thin circles.
Fry the flatbreads on high on each side until just starting to brown in patches.
Transfer the breads to a tray each.
Spoon the topping onto the breads and spread it to the edges. Top with the cheese and sprinkle the parsley on top.
Grill each of the pizzas in turn until the cheese starts to brown.