Fennel & Pecorino Flatbread Pizza

Easy peasy pizza in a flash! Top flatbread with tomato paste mixed with yoghurt for a light base and pile with vegetables.

INGREDIENTS
INSTRUCTIONS
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INGREDIENTS

Serves 2
3 tbsp FAGE Total 0%
1 tbsp sunflower oil
1 bulb fennel, thinly sliced
1 tbsp Sundried tomato paste or olive tapenade
1 large plain flatbread
1 roasted pepper from a jar, sliced
40g Pecorino, shaved
Handful Rocket, to serve

30'-45'
Serves 2
INSTRUCTIONS
  1. Heat the oil in a large frying pan, add fennel and fry with a pinch of salt for 15 minutes until caramelised.
  2. Heat the oven to 200°C / Gas Mark 6. Mix together FAGE Total 0% yoghurt and tomato paste and spread over the flatbread. Top with fennel, the pepper and pecorino. Bake for 12 - 15 minutes. Scatter with rocket and serve.

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