Serves: 4 | Preparation/ cooking time: 35 mins | Difficulty: medium | Cannot be frozen
Ingredients
For the dough
160g chickpea flour, plus extra for dusting
1/2 tsp salt
325ml water, plus extra, if needed
For the toppings
4 tbsp olive oil
2 tsp paprika
1 pinch cumin seeds
300g cherry tomatoes, halved
80g mixed olives
200g block of paneer, cut into strips
4 thyme sprigs, chopped
Method
1. Preheat the oven to 200°C. Line two baking trays with greaseproof paper.
2. Sit the flour and salt into a large bowl. Stir in the water until you have a smooth, thick batter. Pour into a jug.
3. Pour half the batter on to one tray, spreading it out into an oval with a spatula or spoon. Repeat for the remaining batter on the second tray.
4. Bake for 6-8 minutes until golden on top and set. Remove to a wire rack to cool.
5. To make the toppings, stir together the oil, paprika, cumin seeds and a pinch of salt. Arrange the cherry tomatoes, cut side up, across the two flatbreads, along with the olives. Spoon over the spiced oil and scatter the strips of paneer over them.
6. Return to the oven for 3-4 minutes until the paneer is starting to colour. Remove and serve immediately with a garnish of chopped thyme on top of the pizzas.
