1. Break bread dough into 30g balls and roll balls out on floured surface.
2. Heat olive oil in non-stick pan over a high heat. Place dough disc into pan and cook for 20 seconds each side. Poke a few holes in the dough whilst cooking in pan.
3. Remove from pan and set on serving plate. Top with sliced red pepper, diced avocado and dollops of crème fraiche.
4. Final flourish with a squeeze of lemon juice and drizzle of olive oil. Garnish with baby watercress.