• Nothing beats homemade bread with a delicious topping.

    Flatbreads topped with roasted tomatoes, chicken and pickled red onions

    Serves: 8 individual flatbreads
    Cooking Time: 1 hour


    • 300ml tepid water
    • 15g instant yeast
    • 15ml (1 tbsp) sugar
    • 500g white bread flour
    • 5ml (1 tsp) salt
    • 30ml (2 tbsp) olive oil
    • 2 red onions, thinly sliced into rounds
    • 250ml (1 cup) white wine vinegar
    • 400g vine tomatoes
    • 1 garlic clove, finely chopped
    • 15ml (1 tbsp) olive oil
    • Maldon salt and freshly ground black pepper, to taste
    • 250ml (1 cup) cream cheese
    • 4 grilled chicken breasts, thinly sliced
    • 60ml (¼ cup) pine nuts, toasted
    • handful of fresh basil



    For the flatbread, place all of the ingredients, except for the oil, into a mixer with a dough hook. Knead for about 10 minutes on a low speed or alternatively do it by hand. Place in a lightly oiled bowl in a warm place to rise until it has doubled in size, about 30 – 45 minutes. Preheat the oven to 180°C.


    Knock down the dough and divide into 8 even pieces. Roll out with a rolling pin to form 8 flatbreads and place onto a lined baking tray. Use your knuckles to make indents all over the flatbreads. Brush each with a bit of olive oil and add Maldon salt and black pepper on top.


    Bake until crisp and golden, about 20 – 25 minutes. Transfer to a cooling rack and store in an airtight container once cooled.


    For the topping, combine the onions and vinegar in a bowl and allow to stand for 30 minutes. Heat the oven grill. Combine the tomatoes, garlic and oil and place onto a baking tray. Grill for a few minutes until the tomatoes are tender and blistered. Season.


    To assemble, spread cream cheese onto the flatbreads and then top with the chicken, onions, tomatoes, pine nuts and basil.