Speedy Flatbread Pesto Pizzas

There’s nothing more satisfying than making your own pizzas from scratch and these no yeast flatbreads makes it easer than ever

Ingredients

-1 small pizzas+

Metric

Method

1. 1

   If you’re making the cashew cheese, put the cashews into a bowl, cover with hot water from the kettle and leave to one side.

   
2. 2

   Preheat the oven to 180°C fan / 400°F and line two large baking trays with baking paper.

   
3. 3

   Put the flour, baking powder and salt into a mixing bowl and stir. Add the olive oil and water, and bring together until a dough forms. Add a splash more water if the dough feels dry or add more flour if it’s too wet. Tip the dough out on to a work surface and knead a few times to bring it together. Divide the dough into 4 and roll each quarter into a circle approximately 0.5cm (0.25”) thick.

   
4. 4

   Spread a heaped teaspoon of pesto on each circle of dough, leaving a 1cm clear around the edges. Sprinkle a small pinch of salt on each pizza, then scatter over the cherry tomatoes and olives. Sprinkle over some chilli flakes, drizzle with a light splash of olive oil (optional), then bake for 15–20 minutes or until the edges start to go brown and the base is cooked.

   
5. 5

   Meanwhile, to prepare the cashew cheese, drain the cashews and put them into a high-speed blender with the soya milk, nutritional yeast, lemon juice and a pinch of salt. Blend until smooth.

   
6. 6

   Once the pizzas are ready, remove from the oven and top with spoonfuls of the cashew cheese, then sprinkle with lamb’s lettuce. Finish with an extra drizzle of olive oil (optional). Delicious!