Creamy Pesto Flatbreads

Ingredients:

For the Dough:

• 1¼ cup                 Plain flour or whole wheat flour
• 2 tsp                      Dry yeast
• ½ cup                   Lukewarm water
• 2 tsp                      Sugar
• 1 tbsp                    Olive oil
• ½ tsp                    Salt
• Additional olive oil for brushing

For the topping:

• ½ cup                     Cream cheese, softened
• 2 tbsp                      Pesto Sauce (store bought)
• 10-12                       Rocket leaves, roughly chopped
• 10-12 slices            Black olives
• Grated Parmesan cheese
• Chilli flakes
• Oregano

Method:

Pre heat the oven to 240º Celsius (475 Fahrenheit).

• To make the dough, sieve flour into a bowl and add salt.
• In a small bowl, take the lukewarm water and sprinkle yeast and sugar over it.
• Cover and keep in a closed cupboard for 10 minutes.
• When the liquid becomes frothy, pour it over the sieved flour.  Add the oil and use your hands to make the dough soft. Add a little extra water if required.
• Next, cover the bowl and place in a closed cupboard or oven, until the dough has doubled in size.
• When you want to bake the pizza, beat the dough and divide into 2 parts. Take one of the parts and with the help of dry flour, roll it into a 10 x 8 rectangle shape. Place this on a greased oven tray.
• Set aside for 10-15 minutes and then place in a very hot oven for 7-8 minutes.
• Remove from the oven, brush with olive oil.
• In a small bowl mix cream cheese and pesto sauce together and spread evenly on the dough.
• Bake again for 2-3 minutes.
• Finally, remove from the oven and arrange rocket leaves and sliced olives all over the pizza. To garnish, sprinkle with parmesan cheese, chilli flakes and oregano and serve immediately.