Makes: 4 | Prep time: 10 minutes | Cook time: 5 minutes | SmartPoints: 5 per serving, 25 per recipe
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Preheat the oven to 200°C, fan 180°C, gas mark 6.
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Put 4 wholemeal flatbreads (we used the Hollyland ones from Sainsbury’s) in the oven, directly onto the rack, and bake for 5 minutes, until crisp.
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Roughly tear a handful of basil leaves and combine with 250g quark. Season, then spread over the flatbreads, leaving a 2cm border.
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Top each pizza with 2 slices of prosciutto.
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Cut 6 fresh figs into quarters and peel 1 courgette into ribbons. Divide between the pizzas, along with 60g rocket. Drizzle ½ tsp balsamic glaze over each and serve seasoned with freshly ground black pepper.
