Serves 2, prep time 10 minutes, cooking time 30-40 minutes
250g mixed cherry tomatoes
1 of oil for frying
2 large flatbreads
4 tbsp pesto
4 tbsp tomato purée
1 red onion sliced
200g grated mozzarella
2 tsp oregano
4 fresh artichokes
A handful of pitted green olives
1 tsp of cayenne pepper
Olive oil and chopped parsley to serve
Preheat the oven to 180 degrees. Heat some oil in a pan and gently fry the tomatoes until soft. Remove from the heat and set to one side.
Line a baking sheet and place a sheet of bread on top, evenly spread a layer of pesto then top with the second bread.
Next, spread over the tomato puree.
Add the red onion, cheese and oregano.
Top with the tomatoes and tear over the artichokes.
Finally, add the olives, dust with cayenne pepper and drizzle over some olive oil.
Place in the oven for 30-40 minutes. Serve topped with some freshly chopped parsley.