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Because once you’ve got a pre-made flatbread and a saucy base from the supermarket, half your dinner prep is done! It’s not even cheating, really — it’s efficiency!

You will need

Serves 4

  • 1 pack flatbreads (gluten-free if required)

Toppings (pick your favourites)

  • 200g tomato paste or dairy-free pesto or hummus
  • 1 red, brown or white onion, sliced
  • 1 red, green or yellow capsicum, sliced
  • 1 punnet cherry tomatoes
  • 100g Kalamata olives, pitted
  • 100g sun-dried tomatoes
  • 200g sweet potato or pumpkin, roasted
  • 1 packet plant-based cheese
  • 30ml balsamic vinegar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon thyme, dried or fresh
  • Fresh basil leaves
  • Salt & pepper

Balsamic side salad

  • 1 packet rocket (baby arugula)
  • 1/2 red onion, thinly sliced
  • Fresh herbs like basil, parsley, and/or thyme
  • Balsamic vinegar
  • Extra virgin olive oil
  • Salt & pepper

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15 mins to prep

  1. Step 1

    Preheat your oven to 190°C. Prepare your trays with baking paper and place in the oven to heat up.

  2. Step 2

    Spoon your choice of sauce or hummus onto the flatbread.

  3. Step 3

    Now it’s time to let your preferences guide you! On a tomato base, Simon adds oregano, red onion, olives, sun-dried tomatoes, and shredded plant-based cheese. On his hummus base, he adds cherry tomatoes, leftover roasted pumpkin, green capsicum, and dairy-free cheese. *

  4. Step 4

    Drizzle a bit of olive oil and sprinkle some salt across each pizza.

  5. Step 5

    Slide pizzas onto your heated trays and pop them in the oven and bake for 15 minutes or until everything is nice and colourful — lightly charred in a few places, melty in others and the edges of the flatbreads are nicely crisped.

  6. Step 6

    Toss all of your salad ingredients in a large bowl, dress with extra virgin olive oil and balsamic vinegar, season with salt and pepper. Serve your pizza with a generous serving of salad on the side — or on top if you like!


*With a pesto base, throw on some rosemary and olive oil with flaked salt with any kind of tomatoes!

Recipe: Simon Toohey

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