Courgette and Olive Flatbread

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Ingredients

  • 450g pizza dough
  • Plain flour, for dusting
  • 1 tbsp extra-virgin olive oil plus extra, for drizzling
  • 1 large courgette trimmed and cut into 1/4cm slices
  • 2 tbsp chopped fresh oregano leaves, divided
  • 80g shredded mozzarella
  • 60g grated Pecorino Romano
  • 60g pitted sliced black olives

Use imperial measurements

Method

How to make Courgette and Olive Flatbread

Place an oven rack in the lower third of the oven. Preheat the oven to 230°C.

On a lightly floured work surface, roll out the dough into a 30cm circle. With a pastry brush, brush one tablespoon of the oil over the dough. Using the tines of a fork, prick the dough all over. Arrange the courgette slices in a single layer on top of the dough. Drizzle the courgette with oil. Bake the dough for 18 to 20 minutes until the edges begin to brown.

Remove the bread from the oven, sprinkle with one tablespoon of oregano, the cheeses, and the olives. Bake for five to seven minutes until the cheeses are melted and bubbly.

Sprinkle the flatbread with the remaining oregano, cut into wedges and serve.

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