Meals and Courses

  • 4 x 20 cm (8 inch) Mediterranean flatbreads
  • 2 tablespoons sun-dried tomato paste
  • 300 g (10 oz) mozzarella cheese, sliced
  • 6 plum tomatoes, roughly chopped
  • 4 tablespoons olive oil
  • 1 garlic clove, crushed
  • small handful of basil leaves, roughly torn
  • 100 g (3½ oz) soft goats' cheese
  • salt and black pepper

Lay the flatbreads on 2 baking sheets and spread with the sun-dried tomato paste. Top with the mozzarella slices and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 7–8 minutes, until the bases are crisp and the cheese has melted.

Meanwhile, put the tomatoes in a bowl, add the oil, garlic and basil and season generously with salt and pepper.

Divide the tomato mixture between the flatbreads and crumble over the goats' cheese. Serve immediately.

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