Here it is, my rainbow flatbread pizza! Flatbread pizzas are perfect when you don’t have time to wait for traditional pizza dough to rise or if you want something a little lighter. I eat flatbreads A LOT, I mean I can’t go a week without having something utterly delicious wrapped in a soft flatbread with a big dollop of garlic sour cream or guacamole.
So I’m getting kinda good at the old flatbread making and I’ve found the best recipe that works for me every time resulting in a beautiful soft flatbread that folds to perfection ( no one likes a flatbread that folds like a crisp ). I love the fact that you don’t need to wait for the dough to rise or rest and I can have a perfect pizza ready in under 10 minutes, how could you not love that?
I have to say my favourite pizza base is a mix of sour cream and Fontal or Gruyere cheese with a little garlic, salt and pepper, it is to die for! when ever I’m making pizzas for family or friends I always have to have that one on my list. I often top it with red onion and salami or mushrooms…..cheese and mushrooms…oosht.
This time my friend Lucie was coming to visit from Pisa and almost every time she visits we make pizzas, it’s kinda turned into a tradition. However I decided to be slightly, ever so slightly different and make these rainbow flatbread pizzas. I prepped all the veg first since these pizzas don’t go in the oven for long at all, 5 minutes in fact ( they’re super quick ) and made the dough about half an hour before she arrived. All there was left to do was roll them out and assemble the toppings (drink some wine) and EAT!
They were a great success, not only do they look pretty and are packed full of ‘oh so good for you’ veg but they tasted amazing too, these will definitely be a regular in my house. You can choose whatever flatbread topping you want to go on these pizzas, create your own rainbow with as much bright beautiful colours you can find.
Rainbow Flatbread Pizza
For the flatbreads
- 200 g Flour plus extra for dusting
- 120 ml warm water
- 1 tbsp olive oil
- Put the flour in a large bowl and gradually stir in the water until it starts to come together ( you may not need all the water ) add a tbsp of olive oil and form into a ball. Knead the dough for 5 minutes then wrap in cling film and set aside.
- Preheat the oven to 180°C. Slice all the cherry tomatoes in half and place in a roasting tray. Sprinkle over the oregano and a little salt and pepper. Drizzle 1 tbsp of oil over the tomatoes and roast in the oven for 10 minutes then set aside. Turn the oven up to 200°C.
- Cut the yellow pepper into thin slices and finely slice the red onion. Put 1 tbsp of oil in a medium sized saucepan and fry the pepper until soft then set aside on a plate. Now fry the red onion until soft and set aside.
- Mix the cheese and sour cream together in a bowl and add the crushed garlic and a little salt and pepper.
- Lightly dust a clean work surface with flour, Cut the dough in half and roll the first half out into a large circle around 1 cm thick. Place the pizza base on a large baking tray sprinkled with a tbsp of polenta. Spread over half of the sour cream/cheese mixture evenly leaving a boarder and bake in the oven for around 5 minutes until the cheese is bubbing and staring to brown, remove from the oven. Starting in the centre place half of the red onions in a small circle then follow with a layer of pepper, radishes and tomatoes. Place back in the oven for 2 minutes then remove and sprinkle a layer of rocket around the edge of the pizza. Repeat the same steps with the second half of dough. Cut into slices and enjoy.
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan oven
- Read more about how the nutritional information is calculated here