Lightning-fast flatbread pizzas! These individual pizzas are a breeze to make.
With just a few ingredients and 5 minutes of prep, you’ll be enjoying a delicious and satisfying meal in
no time. A flatbread topped with cool and creamy ricotta cheese, salami to add a salty punch, balanced
by the sweetness of fresh peas. A touch of green chili brings a welcome kick, while fresh coriander and
lemon zest add a vibrant finishing touch.
PREP TIME: 5 MINUTES COOK TIME: 5 MINUTES SERVES: 4
INGREDIENTS:
300g ricotta
4 large flatbreads
2 tablespoon petit pois
1⁄2 lemon, zested
extra virgin olive oil, 50ml approx.
2 green chillies, finely chopped
a handful of leaves coriander, coarsely chopped
1 pack/80g beef charcuterie/salami
INSTRUCTIONS:
1. Preheat your oven to 200°C. In a bowl, whip the ricotta cheese until smooth and season
generously with salt and black pepper. Set it aside for later.
2. Stack flatbreads together and wrap them tightly in aluminium foil. Pop them in the oven for 5
minutes to soften and warm through.
3. Roughly crush the petit pois (or peas) with a fork or in a mortar and pestle. In a separate bowl,
combine the crushed peas with the lemon zest and 2 teaspoons of olive oil.
4. Create the pizzas by spreading the seasoned ricotta cheese evenly over the warmed flatbreads.
Top with the crushed lemony peas. Tear the salami into pieces and scatter on top of flat breads
before placing the filled flatbreads under a high to medium heat grill. Briefly cook for 2 minutes.
5. Sprinkle the flatbreads with fresh coriander leaves, and a chopped green chili (optional – skip for
kids). Drizzle everything with a final touch of olive oil for extra flavour.
NOTES:
– Serve with a fresh plain salad, to complement these simply delicious flat breads.
– Feel free to adjust the number of chopped chilies based on your spice preference.
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