Fresh Margherita - Flatbread Pizza Toppers

Think the classic Margherita pizza, but imagine it with all fresh ingredients - perfectly ripe tomatoes, bouncy buffalo mozzarella and a generous scattering of basil, that is what this pizza topper is all about!

Prep: 15 minutes - Cook: 15 minutes (plus 30 minute resting) - Makes: 6 - Difficulty: Easy - Recipe: Hayden Quinn

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Ingredients

Bread

500g self raising flour
500g buffalo yoghurt*
1/2 tbs sea salt

Toppings

Fresh Margherita

400g cherry tomatoes, roughy cut into chunks

1 cup basil, leaves only, torn

2 balls fresh Burraduc buffalo mozzarella, torn

4 tbs Cobram Estate Extra Virgin Olive Oil

Sea salt and pepper, to taste

Notes

* Replace buffalo yoghurt with natural or greek yoghurt.

Method

Step 1. In a large bowl combine all bread ingredients, mixing well to form a rough dough. Remove from bowl and knead for 5mins on a lightly floured surface. Shape dough into a ball and cover loosely with a kitchen towel and rest for 30mins. 

Step 2. Once bread has rested, divide dough in half, and cut each half into three pieces. Working one dough ball at a time, using a rolling pin, roll out to 3-5mm thickness - these don't need to be pretty and they don't need to be a perfect shape, think of a rough oval.

Step 3. Heat BBQ to high and cooked breads for 3-5mins each side or until slightly charred and beginning to puff up. Remove from heat and top breads with tomatoes, cheese and basil as you see fit, covering the bread generously and drizzling with a good glug of olive oil and seasoning well with salt and pepper.