Flatbread pizzas with olive, basil and feta

A disclaimer: these are not authentic pizzas. I take no responsibility for angry Italians snatching these travesties and dashing them to the floor as they sob into their mama's apron at the horror of it.

They are however quick and easy to make and quite scrumptious. And pretty adaptable to any tasty things you have in your fridge, for instance: goat's cheese, walnuts, caramelised red onion and rocket is just lovely. I would recommend adding something green and leafy at the end of cooking as it adds a bit of freshness and vibrancy to the whole thing.

Serves 2

1 large lavash flatbread

~for the sauce
400g tin plum tomatoes
1 tbsp olive oil
1 clove garlic, finely chopped
1 small onion, chopped
½ fresh red chilli, chopped

~for the topping
½ fresh red chilli, finely chopped
100g feta, crumbled
a dozen black olives, pitted and torn into large pieces
4 tsp pesto
extra virgin olive oil
a small bunch of basil, roughly torn

1) Make the sauce by frying the onions in the olive oil over a low heat for ten minutes, then adding the garlic and chilli. Sautee for a further 3 minutes, then add the tomatoes and simmer for 5 minutes before blending until smooth.

2) Place a lavash bread onto a rimless baking tray, and spread over a thinnish layer of sauce. The recipe above provides enough for two flatbreads. Then simply scatter over the pizza toppings, dotting the pesto around the other ingredients, and saving the basil to be added after cooking.

3) Preheat the oven to 450f /230c/ gas mark 8 then slide the flatbread off the tray and directly onto a high shelf in the oven and cook for around 8-12 minutes, until crispy on the bottom and slightly singed around the edges. Drizzle over some extra virgin olive oil, add the torn basil and cut into squares.