Ingredients:

 

1 cup wholemeal self raising flour

1/4 cup natural yoghurt

1 tsp bicarbonate of soda

olive oil

water

salt and pepper

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Toppings:

1 small zucchini (sliced)

1/2 punnet cherry tomatoes (halved)

1/2 red onion (sliced)

1/4 cup about 75 gms feta cheese (crumbed)

1/4 cup grated parmesan cheese

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(extra options if required: black olives, slices of spiced salami)

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Method:
 

Put most of the flour into medium sized bowl (saving a couple of spoonfuls for rolling/shaping the dough).

Add the yoghurt, bicarb soda and a splash of olive oil (2 tbsp) and salt and pepper. Mix together.

Add just enough water to bring the mixture into a soft non sticky dough.

Shape into a ball and cover with a dishcloth and leave to rest.

While the dough is resting, heat a tbsp of olive oil in a sauce pan.

Add the sliced zucchini, onions and tomatoes and cook on medium heat for about 5 minutes.

Using a can or bottle or using your hands flatten out the dough to a round shape using some of the leftover flour on the board to prevent it sticking.

Now add a spoonful of oil to the frying pan.

Add the cooked vegetables to the pan and spread them around.

Add the cheese (parmesan and fetta) and then cover with the flatten out shaped dough.

Sprinkle over with oil and cook for about 5 minutes until dough is crisp and lightly browned.

Remove from heat, cover with a plate and carefully flip pan.

You can if you prefer to cook the shaped dough in the pan on its own and when crisp and lightly browned.

Add the cooked toppings on top, cook for a few minutes and carefully transfer to a plate.

Slice and serve warm.

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