Hummus flatbread pizzas with roasted veg

• courgette↗1

  (about 200g), sliced into rounds (or use frozen grilled Mediterranean vegetables)

• red pepper↗1 large

  halved, deseeded and cut into 8 wedges

• olive oil↗½ tbsp ½ tbsp
• dried oregano↗pinch of pinch of
• hummus100g 100g
• pitted Kalamata olives↗3 3

  quartered

• basil leaves↗small handful of small handful of
• extra virgin olive oil↗

  for drizzling

• spelt wholemeal flour↗100g 100g

  plus extra for dusting

• baking powder↗1 tsp 1 tsp
• natural bio yogurt↗100g 100g

Step-by-step instructions

1. 1

   Heat the oven to 220C/200C fan/gas 7. Toss the courgettes and peppers with the olive oil on a baking sheet. Sprinkle over the oregano and some black pepper. Roast for 30-35 mins, turning the veg halfway through, until softened and starting to char.

2. 2

   Meanwhile, make the flatbreads. Tip the flour into a bowl and stir in the baking powder. Stir in the yogurt using a cutlery knife until you have a soft, slightly wet dough. Cut the dough in half and set aside to rest for 10 mins.

3. 3

   Heat a large non-stick dry frying pan over a low heat. Knead one of the dough halves briefly on a well-floured work surface until it’s smooth and elastic, then roll out into a roughly 17cm circle. Put the flatbread in the pan and cook for 3 mins, then flip and cook for 3 mins more until cooked through. Transfer to a serving plate. Repeat with the second dough half.

4. 4

   Spread the hummus over the flatbreads, then pile on the roasted veg and scatter over the olives and basil. Drizzle over a little extra virgin olive oil and serve warm.