Vegan Roast Cherry Tomato & Pesto Flatbread Pizza

1. Pre heat your oven to 180c 
    
2. Roast the tomatoes by adding them to a baking tray with the oil and salt. Bake aprox 25 – 30 minutes until soft. Set aside 
    
    

To make the pesto; 

1. Add all the ingredients to a mini chopper or food processor and blitz to a chunky paste. 

To make the flatbreads 

1. In a large bowl, add the flour, water, olive oil and salt. Stir to combine. 
    
2. Stir to combine and when it comes together – Knead for a few minutes until you get a rough but springy dough. 
    
3. Pop it back in the bowl for 15 minutes. 
    
    

1. Heat a large griddle pan or frying pan to medium. 
    
2. Divide the dough into two then roll out the first flatbread. 
    
3. Pop it on the griddle pan and allow to cook and char a little on that side then flip to cook to on the other side. 
    
4. Repeat. 
    
5. Keep the flatbreads warm on a plate covered with a clean cloth. 
    
    

1. Spread pesto over the flabreads then top with the juicy roast tomatoes, pine nuts, olive oil and fresh Basil.