Ploughman's flatbread pizza
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Ant Duncan
Ploughman's flatbread pizza
A mash-up of British and Italian influences, using ready-made flatbreads as an instant pizza base
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
414Kcal
Fat
15gr
Saturates
6gr
Carbs
43gr
Sugars
12gr
Fibre
8gr
Protein
23gr
Salt
1.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 175g cherry tomatoes, halved
- 2 tsp olive oil
- 2 Greek-style flatbreads (from a 320g pack)
- 2 tbsp tomato purée
- 1⁄2 tsp dried oregano or mixed herbs
- 60g wafer thin ham
- 2 tbsp ploughman’s chutney (or other type of chutney)
- 6-8 drained silverskin onions, plus 1 tsp vinegar from the jar
- 50g grated cheddar and mozzarella mix
- 1 x 80g pack watercress
Step by step
- Preheat the grill to high. Toss the halved cherry tomatoes with 1⁄2 teaspoon of the oil and seasoning in a small roasting tin then grill for 4-5 minutes until softened and starting to caramelise.
- Place the flatbreads on a baking tray and grill for about 1 minute on each side. Mix the tomato purée with the dried herbs, seasoning and 1 tablespoon of cold water. Spread this over the flatbreads, then spoon on the grilled tomatoes. Tear the ham on top, add the silverskin onions then the chutney in small dollops, then scatter with the cheese.
- Grill for 3-4 minutes until bubbling. Meanwhile, in a bowl, mix 11⁄2 teaspoons olive oil with 1 teaspoon of vinegar from the pickled onion jar, 2 teaspoons of cold water and seasoning then add the watercress and toss to coat in the dressing. Cut the flatbread pizzas into wedges and pile the watercress salad on top to serve.
