Simple flatbread pizza with red pepper spread

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Ingredients

For the acuka (spicy red pepper spread)

  • 2 red bell peppers (you can use long red peppers for a sweeter taste)
  • 70g walnuts
  • 1 red chilli
  • 1 clove garlic
  • 3 tbsp olive oil
  • 1/2 lemon, juice and zest
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1-2 tsp honey, to taste
  • Salt and pepper

For the flatbread

  • 250g wholemeal spelt flour
  • 1 tsp baking powder
  • 120g Greek yoghurt
  • 1 tsp ground coriander
  • 1 tbsp coconut or olive oil
  • Salt and pepper
  • For the topping
  • 1 onion, finely sliced
  • 2 eggs
  • 2 dollops of Greek yoghurt
  • Small handful of mint leaves, roughly chopped
These super-easy, deeply flavoursome flatbreads are so easy to make for a light midweek supper recipe. Perfect healthy family-friendly food. Photo by Georgia Glynn Smith

These super-easy, deeply flavoursome flatbreads are so easy to make for a light midweek supper. Think of them like a Middle Eastern pizza, with acuka (a spicy red pepper and walnut spread) in place of tomato sauce.

Method

  1. For teh acuka, hold the red pepper to an open flame on your hob for eight minutes or so until the skin is chargrilled, turning regularly to ensure even coverage and making sure not to burn your fingers (you could also barbecue the red pepper). Once the skin is blackened, carefully peel it off and roughly chop the red pepper. Place it in a food processor with all the other ingredients and blitz into a paste. Alternatively, use a pestle and mortar for a more authentic texture. Scoop the acuka paste into a clean jar ready to use later (any remaining should keep in the fridge for up to two weeks).
  2. If making your own flatbread, mix all the ingredients (except the oil) together in a medium bowl until you’ve formed a dry dough – add more flour if it’s too sticky. Cover the bowl with cling film and place in the fridge for up to an hour.
  3. Divide the dough into two ‘pizza’ bases – depending how big you want your flatbreads. On a floured surface, roll each piece out into a circle around 3mm thick. Heat the oil in a non-stick pan for a minute before cooking each bread individually for less than a minute on each side on a medium heat – until they’re golden.
  4. Remove the flatbreads from the pan and add another glug of olive oil. Sauté the onion until crispy, then remove from the pan and crack two eggs in. Fry them to your desired consistency.
  5. Meanwhile, spread around two tbsp of acuka paste onto the now cooled flatbreads. Sprinkle over the crisp onions and, when the egg is ready to serve, add that on top. Serve with a dollop of Greek yoghurt on each flatbread and the mint leaves.