Flatbread pizzas

Aaron Crazes simple pizzas make the perfect snack just add your favourite topping
By Aaron Craze
Flatbread pizzas
  • Rating:
  • Serves: makes about 5 pizzas
  • Cook Time: 35 minutes
  • Prep Time: 10 minutes plus 20 minutes proving
  • Effort: easy


  • 300 ml tepid water
  • 1 x 7 g sachet fast-action dried yeast
  • 1/2 tbsp caster sugar
  • 1/2 tbsp extra virgin olive oil
  • 500 g 00 flour or pizza flour, plus extra for dusting
  • 1/2 tbsp salt

For the tomato sauce

  • 500 g cherry tomatoes
  • 1 1/2 cloves garlic, crushed
  • 50 ml extra virgin olive oil
  • 1/2 bunches basil, leaves only

To serve

  • chopped pancetta
  • mozzarella
  • sliced fresh tomatoes
  • basil

Tips and Suggestions

Any leftover tomato sauce can be stored in the refrigerator.


1. For the tomato sauce: put the tomatoes, garlic and olive oil into a saucepan and cook over a medium heat for about 30 minutes, until the tomatoes have collapsed to a pulp.

2. Tear up the basil leaves, add to the sauce and season to taste with salt and freshly ground black pepper. Cover with a lid and set aside in a warm place.

3. Mix the tepid water, yeast, sugar and olive oil together in a jug.

4. Sift the flour and salt together in a large bowl. Make a well in the centre and pour in the yeast mixture. Mix and knead the mixture together to form a pliable dough.

5. Divide the dough into 10 pieces, each about the size of a tennis ball. Cover with a damp cloth and leave in a warm place for about 20 minutes to rise.

6. When well risen, dust a clean work surface or chopping board with a little flour and roll the balls out into flat discs with a rolling pin.

7. Heat a barbecue or griddle until hot, then cook the dough discs until lightly toasted on both sides.

8. Remove from the heat and spread a little warm tomato sauce on top.

9. To serve, scatter over your favourite toppings while the flatbread is still hot.

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