125ml(1/2 cup + 1 tsp)Greek yogurtfull-fat is best
125g(1 cup + 1 tbsp) plain (all-purpose) flourplus extra for rolling
½tspbaking powder
½tspsalt
Pizza toppings:
1tspdried oregano
100g(1 cup minus 1 tbsp) vegetarian mozzarellagrated
100g(1 cup minus 1 tbsp) vegetarian cheddar cheesegrated
400g(14 oz) mixed-colour cherry tomatoessliced
10green olivesde-stoned and sliced (I used nocellara olives)
1small red onionpeeled and thinly sliced
60g(2/3 cup) mixed baby salad leaves
Basil garlic butter:
2gloves of garlicpeeled and minced
120g(1/2 cup + 1 tbsp) unsalted butter roughly chopped
1tspsalt
small bunch of basilfinely chopped
small bunch parsleyfinely chopped
Cashew Sauce:
120g(1 cup) cashewssoaked for 15 mins in hot water
¼tsponion salt
¼tspcelery salt
¼tspblack pepper
1clovegarlicpeeled
150ml(2/3 cup minus 2 tsp) cold vegetable stock
Instructions
Preheat the oven to 200C/400F (fan).
First make the flatbread pizza bases. Place the Greek yogurt, flour, baking powder and salt into a bowl. Mix together using your hands until all of the ingredients are combined. It should only take a minute or two. You want a thick, slightly sticky dough. Add a little more Greek yogurt if it's too dry.
125 ml (1/2 cup + 1 tsp)Greek yogurt, 125 g (1 cup + 1 tbsp) plain (all-purpose) flour, ½ tsp baking powder, 1/2 tsp salt
Place the dough on a lightly-floured surface. Cut into 3 equal pieces. Roll each piece into a ball, then roll flat into rectangular shapes approx. 3-4mm thick.
Place the three pizza on a large baking tray that has been lined with baking parchment.
Next make the basil garlic butter by placing the garlic and butter into a small pan and heating together on a low heat until all of the butter has just melted. Stir in the salt, but don't add the basil yet. Turn off the heat.
2 gloves of garlic, 120 g (1/2 cup + 1 tbsp) unsalted butter, 1 tsp salt, small bunch parsley
Brush approx 1 tbsp of the garlic butter onto each flatbread, then sprinkle the oregano onto the flatbreads.
1 tsp dried oregano
Divide the mozzarella and cheddar between the three flatbreads, sprinkling all over, and place in the oven for 15 minutes until golden brown.
100 g (1 cup minus 1 tbsp) vegetarian mozzarella, 100 g (1 cup minus 1 tbsp) vegetarian cheddar cheese
Meanwhile, mix the basil and parsley into the garlic butter and put to one side.
small bunch of basil
Make the cashew sauce by adding all of the cashew sauce ingredients to a food processor and blending together until smooth. Add a a little water or extra stock if it's too thick.
120 g (1 cup) cashews, ¼ tsp celery salt, ¼ tsp black pepper, 1 clove garlic, 150 ml (2/3 cup minus 2 tsp) cold vegetable stock, ¼ tsp onion salt
Remove the flatbreads from the oven and top with the slice tomatoes, sliced olives, baby salad leaves and red onion slices. Drizzle with the garlic basil butter (you can reheat in the microwaves or a pan for a few seconds if the butter has started to solidify) and the cashew sauce, then serve.
400 g (14 oz) mixed-colour cherry tomatoes, 10 green olives, 1 small red onion, 60 g (2/3 cup) mixed baby salad leaves