Slow roasted cherry tomato pizza
Light Feta Cheese
White Self Raising Flour
130 g, 125g + 5g for dusting
0% fat natural Greek yogurt
Light Brown Sugar
Red Wine Vinegar
½ large, diced
1 clove(s), diced
1 can(s), large
1 teaspoons, level
- Preheat the oven to 140°C, fan 120°C, gas mark 1. Put the cherry tomatoes in a roasting tin with the garlic and rosemary. Add the sugar, sat and drizzle over the oil and red wine vinegar. Put in the oven to roast (they’ll take 1 hour).
- Meanwhile make the tomato sauce, mist a large pan with cooking spray and set over a low heat. Add the onion to the pan, then fry for 6-8 minutes, until soft. Then add the garlic and cook, stirring for 1 minute. Stir in the tomato puree, cook for 2 minutes then add the chopped tomatoes, thyme, balsamic vinegar and agave syrup. Bring to the boil, then reduce to a simmer and cook for 30 minutes, or until you have a thick rich sauce.
- While the tomato sauce is cooking, make the flatbreads, put the flour into a bowl, season, then add the yogurt and stir until a dough forms. Dust a surface with 10g flour, then tip the dough out onto it. Knead for 2 minutes until smooth, then divide it into 4 balls. Roll out each ball to a circle and place on a baking tray. When you're ready, heat a nonstick frying pan or griddle pan over a medium-high heat and cook the flatbreads for 45 seconds on one side, then turn and cook for 20-30 seconds on the other side. Remove from the pan and set aside in a clean, folded tea towel while you cook the remaining flatbreads.
- Preheat the oven to 200°C, gas 180°C, gas mark 6. Wilt the spinach in the microwave for 2 minutes. Spread the tomato sauce over the flatbreads, then top with the wilted spinach and the slow-roasted cherry tomatoes. Scatter over the feta and bake for 10-12 minutes, until the pizza base is crisp.