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, baking powder, water, yogurt, olive oil and salt. 
2. Stir to combine and when it comes together – Knead for a few minutes until you get a springy dough. Add more flour if necessary.

1. Heat a large griddle pan or frying pan to medium. 
2. If making two pizzas- 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, nut cheese, pine nuts, olive oil and fresh salad/herbs