Feta, tomato & olive vegetarian flatbread
7
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
Red onion, black olives and crumbled feta are a delicious twist on a classic Margherita-style pizza topping
Ingredients
Plain Soya Yogurt
50 g
White Self Raising Flour
80 g, plus extra for dusting
Cherry Tomatoes
100 g, halved
Red onion
¼ medium, thinly sliced
Olives, in Brine
8 individual, black, pitted, drained and halved
Calorie controlled cooking spray
4 spray(s)
Reduced Fat Houmous
30 g
Light feta cheese
20 g
Basil, fresh
1 tablespoon(s), to serve
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6, and heat a baking sheet until very hot.
2
In a small bowl, combine the yogurt alternative, flour and a large pinch of salt until you have a soft dough. Shape into a ball.
3
Put a sheet of baking paper on a work surface and dust with flour. Tip the dough onto the paper and form a teardrop shape flatbread that’s 4mm thick.
4
Combine the tomatoes, onion and olives in a small bowl. Mist with cooking spray, toss to coat and set aside.
5
Spread the houmous over the dough and transfer (with baking paper) to the hot baking sheet. Scatter over the tomato, onion and olive mixture and bake for 10-12 minutes until the toppings are cooked through and the flatbread is golden.
6
Crumble over the feta, then cut the flatbread in half and serve topped with the basil.
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