Ever since I discovered the wonder that is this gluten free flatbread recipe and started making pizzas with it, I have been busily experimenting with different toppings. I thought I’d share my current favourite with you and hammer home just how amazing these pizzas are in case you forgot to try them. This has become a bit of a Friday night after work treat. They come together pretty quickly, perfect when you have struggled your way through Friday commuters and weekenders. Trains seem extra slow, people have bulky bags, seats are scarce and isles are full. Thank goodness there is pizza at the end of this!
To make these pizzas follow the original recipe here. As I’ve had more practice making these I’d recommend flattening out the dough on a piece of floured baking parchment. It makes it easier to lift the flatbread on to the baking tray. Also flour the baking tray too (as above). Again this stops the flatbreads sticking. For the aubergine and courgette topping I simply chop them up in to small, fairly thin chunks then roast these in the oven (gas mark 7, 220°C, 425°F) in a little olive oil for about 10 - 15 minutes. You don’t want them too well done as they will brown off under the grill once you have scattered them across the top of your pizza. Add them to the top of the pizza when you add the tomatoes and then top with mozzarella. Garnish with fresh basil.