Flavour-Packed Flatbreads

Casting my mind back to last August when I travelled back home for what would be my Mum's last birthday. We took her out to the countryside for a pub lunch, and invited some friends over the next day. I wanted to do a quick, easy, and light meal we could all pick at whilst enjoying the golden sunshine in the garden. Cue these quick and versatile flatbreads. While I used courgette/ zucchini, mushrooms, and sunblush tomatoes topped with torn fresh basil leaves, you can choose your topping based on what's in season- fig and gorgonzola with a balsamic glaze and thyme, bbq pulled jackfruit with pineapple and mushrooms, sunblush tomato with oregano, and buffalo mozzarella, butternut squash and feta- be as adventurous as you like! Let me know what creations you enjoy the most!

Ingredients
2 cups all purpose flour (can be white or whole wheat)
1/2 cup warm water (add more or less as needed)
3 tbsp EVOO
1tsp garlic salt

Method
In a large bowl add the flour, garlic salt (normal salt will suffice), and the EVOO, add water gradually and combine the mixture by hand until you can for the dough into a ball.Grease a sheet of greaseproof (parchment) paper the size of your pan (you can use a pizza pan or a baking tray), and roll the dough to the full size of the tray/ pan. Add the sauce(s) and topping(s) as desired and bake in a pre-heated oven at 180°C/ 360°F for 15-20 minutes. The dough will form a crispy base and the toppings should be cooked through prior to serving.

Best served as part of a range of nibbles at an informal get together with a glass of something yummy!