Cauliflower has become extremely popular recently, thanks in part to the fact that you can use it instead of rice etc. This recipe from John Doe restaurant in Notting Hill embraces that trend with venison and mutton kofte, cauliflower couscous, flatbread and harissa.
Put the delivery leaflet down. This crisp flatbread is a great, much more healthy alternative to deep-pan delivery pizza. Topped with fresh ingredients, the prosciutto and gorgonzola give plenty of flavour and punch.
Chargrilled chicken skewers and tzatziki recipe, wrapped in a warm flatbread is the best midweek meal for chicken. Ready in quickly in 20 minutes. Keep it healthy with salad on the side.
Really quick and easy pizza made with readymade flatbreads, topped with mozzarella and ribbons of courgette for the best quickly assembled midweek meal.
The best recipe for peach flatbreads. Like pizzas they can be cooked on the bbq or griddle. Make dough, then cook and top with fresh peaches, Italian cheese and prosciutto before sharing with friends and family.
These super-easy Sicilian aubergine pizzas are a great twist on a family favourite. They use crème fraîche instead of a tomato base, charred aubergines, sultanas and pesto, with rocket and pine nuts for a bit of extra crunch.
Try this delicious pizza bianca (with a creamy white base rather than tomato sauce). Spring onion, rocket and smoked salmon mean this pizza is piled high with fresh summery flavours.
Socca originated in Nice, but it’s very trendy in the US now. The gluten-free chickpea pancake can be used as a wrap, flatbread for dipping or pizza base. Light toppings make it a healthy snack.
These easy griddle breads with lamb, dill and yogurt topping make a great speedy midweek supper for the family. The lamb is packed full of delicious Middle Eastern flavours, and the pomegranate seeds provide a juicy crunch.
All the comfort of pizza but ready in a flash and healthier, too. These 5-minute flatbread pizzas are a great recipe to have on had midweek.
These pizzettes use butternut squash purée instead of tomato as their base. Paired with pancetta and sage, they’re a delicious twist on a favourite
Anthony Falco, former pizza czar at NYC’s legendary pizza restaurant Roberta’s, and Yard Sale Pizza’s Nick Buckland in an extended interview on all things dough-based including how to start a business from your back yard and why it’s ok to break all the rules in the quest for perfection
olive magazine ep60 – pizza legends Anthony Falco and Nick Buckland on breaking all the rules