Flatbread Pizza - Easy Weekend Food

Flatbread Pizza - Easy Weekend Food

  • 21 October 2016
I needed to have a quick and tasty meal available a couple of weekends ago when my son, Nick and his fiancée, Trilbi, came back from holiday in Indonesia & Singapore. I found this amazing flatbread pizza recipe and they loved it! Here's the recipe for a couple of different versions. Quick and yum!

Bocconcini and Salami Flatbread Pizza
This is the version I made for Nick and Tril. I got all the ingredients at Woollies and it took about 10 minutes to make.

Ingredients for 2 servings
2 flatbreads
A small jar of olive tomato pasta sauce (the thick one, it's like a paste)
1 tub bocconcini balls (or buffalo mozzarella)
70g salami
Few sprigs of fresh basil
Olive oil
Freshly ground black pepper

Heat the oven to 220⁰C. Place the flatbreads on a large baking tray. Spread a layer of tomato paste on each one (I finished the whole bottle on two flatbreads). Tear the bocconcini balls and scatter on top. Drizzle a little olive oil over top too. Place in the hot oven and bake for 8 minutes. Meanwhile cut the salami into strips and roughly chop the fresh basil. When the flatbreads are done, remove form the oven. Scatter the salami and basil on top and a few twists of black pepper and serve.


Fig & Goat's Cheese Flatbread Pizza
We love Fairview's amazing goat's cheese - not just because we're part-owned by Fairview (Wine and Cheese Farm in Paarl), but because its sooo tasty! You can find it at Woollies and Spar, and on the Fairview Farm of course.

Ingredients for 2 servings
2 flatbreads
2 fresh figs - cut into quarters
100g log of Fairview Goat's Cheese - broken into pieces
1 onion - slice finely
¼ cup of water
½ cup balsamic vinegar
1 tbsp maple syrup
20g fresh wild rocket
Olive oil
Freshly ground black pepper

Heat the oven to 220⁰C. Place the balsamic vinegar and maple syrup in a saucepan and cook on medium heat for 15 minutes until reduced to about 2 to 3 tablespoons of liquid. Place the onions in another dry pan over medium to high heat and cover. Stir regularly until the onions are nice and brown - about 5 minutes. Then add the ¼ cup of water to the onions and stir well, scraping all the brown bits that are stuck to the bottom of the pot. Now add a tablespoon of olive oil and cook the onions for another 5 minutes. Place the flatbreads on a large baking tray. Scatter the onions, figs and goat's cheese evenly over the top of each flatbread. Place in the hot oven and bake for 8 minutes. When done, remove from the oven, scatter with some wild rocket and drizzle with a little balsamic reduction. Serve and enjoy!