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Whole Grain Flatbread Pizzas

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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1 hour 15 mins
Serves 8
Not too Tricky

For the base:
1kg strong wholemeal bread flour
2 tsp salt
2 x 7g sachets easy bake yeast
1 tbsp roasted fennel seeds
6 tbsp Mr Hugh's rapeseed oil
600ml lukewarm water

For the topping:
320g tomato passatta
400g tenderstem broccoli, blanched in boiling water for a couple of minutes
2 courgettes, shaved into ribbons with a vegetable peeler
2 red chillies, deseeded and finely sliced
24 baby plum tomatoes, halved
4 x 125g mozzarella balls, drained
1 tbsp dried oregano
Mr Hugh's basil infused rapeseed oil, for drizzling
1 bag of rocket (approx 70g)

  1. Mix the flour, salt, yeast, fennel seeds, oil and water in the bowl of an electric mixer, fitted with a dough hook, for 5 minutes to make a soft, smooth dough.
  2. Form the dough into a ball and put it in a large, lightly oiled bowl. Cover with oiled clingfilm and leave in a warm place until the dough has doubled in size - about 40 minutes.
  3. Preheat the oven to 220°C electric / 200°C fan / gas mark 7.
  4. Tip the risen dough out onto the work surface and divide it into 8 pieces. Oil four large baking sheets and put two portions of dough on each one. Flatten each portion out with your hand into oblong/flatbread shapes, about 30 x 18 cm.
  5. Spread passatta over each piece of dough. Cut the broccoli stems in half lengthways and into smaller pieces and place them in lines down the middle. Curl courgette ribbons and arrange them round the edge. Sprinkle chilli over. Add tomato halves then pull apart the mozzarella balls and nestle chunks of the cheese on top.
  6. Bake, 2 trays at a time, for 15 minutes. Sprinkle with oregano, drizzle with Mr Hugh's basil infused rapeseed oil and garnish each one with a handful of rocket leaves. Serve immediately.

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