World Cuisine

Courgette & Olive Flatbreads

prep 20 mins, plus rising cook 15–20 mins
Ingredients
  • 150 g (5 oz) packet pizza base mix
  • polenta, for sprinkling
  • 1 small onion, thinly sliced
  • 2 garlic cloves, sliced
  • 2 courgettes, thinly sliced
  • 50 g (2 oz) pitted black olives
  • 4 tablespoons extra virgin olive oil, plus extra for drizzling
  • handful of parsley, chopped
  • salt and pepper
Directions

Make the pizza base dough according to the packet instructions. Divide into 2 pieces and roll out each piece on a lightly floured work surface to an oval shape. Scatter a little polenta over 2 baking sheets, then place the bases on the sheets, cover and leave to rise for 15 minutes.

Place the onion, garlic, courgettes, olives and oil in a bowl and gently toss together, then season well. Scatter the mixture over the bases and drizzle over a little extra oil. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–20 minutes until crisp. Scatter over the parsley and serve.

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