Sometimes, when we are in a rush, we cheat and use shop-bought flatbreads and let the kids add their own toppings, which they love. My eldest son isn’t a great fan of pizza, but he enjoys making them with flatbreads! You can add some dried herbs to the dough, if you like.

Method:

For the flatbreads, sift the flour into a large mixing bowl and season with salt and pepper. Create a little well in the middle of the flour and add 2 tbsp of the olive oil, then start to add the water and mix well until you have a thick, but not too sticky, dough.

Knead the dough on a floured work surface for 1 minute or until smooth, then put the dough in a lightly oiled bowl, cover and rest for 10 minutes.

For the pizza sauce, heat the remaining 1 tbsp olive oil and gently heat the garlic for a minute, taking care not to burn it. Add the can of cherry tomatoes and heat for 3–4 minutes. Using a potato masher, squash the tomatoes – you don’t want to make it totally smooth, just start breaking the tomatoes a bit. Leave on a gentle heat for 10 minutes until it reduces down a sauce that is thick enough to spread on your flatbread.

Preheat the oven to 220°C (200°C fan/425°F/Gas 7).

Divide the dough into four balls and roll each one out to a thin pizza base. Put them on 2 lined baking trays and cook in the hot oven for 2 minutes. Remove the trays from the oven and turn the flatbreads over.

Spread the tomato sauce over the cooked sides of the pizzas, sprinkle over the grated mozzarella and then top with your veggies. Pop them back in the oven for 7–8 minutes or until the cheese is all melted.