Courgette and Goat Cheese Flatbread Pizza

Fresh and fabulous

This is perfect for a summer lunch and can be whipped up in half an hour. I love how this looks - so fresh. Not only this but the flavours are delicious too. You have a crunchy pizza base topped with courgette ribbons, tangy goats cheese and citrusy lemon. The ingredients are super simple and most can be found in your cupboards or fridge.

The base is kind of somewhere between a flatbread and a pizza - hence the name. And I think the more flatbread vibe works really well with the toppings too. I use a white sauce (bianca sauce) for the pizza because I think it works really well, but you could just brush the dough with melted butter or olive oil, or just use mozzarella. The ingredient list looks quite long, but it really isn't - I promise you'll have most things (if not all) in the house already.

Courgette and Goat Cheese Flatbread Pizza

Serves 2

Base

• 200g self-raising flour

• 1 tbsp olive oil

• 1/4 tsp salt

• 160 ml water

Bianca sauce

• 150 ml double cream

• 1 garlic clove, crushed or finely chopped

• 1/4 lemon (zest and juice, you'll use the other 1/4 later)

• 1/4 tsp mixed herbs (fresh or dried)

• 150g Mozzerella cheese (optional)

Toppings

• 1 small courgette

• 60 g goat cheese, crumbled

• 1/4 lemon zest

• 1 handful of herbs of choice (I use rosemary, basil or thyme)

(notes, substitutions and variations are found below the method)

Method:

1. Preheat the oven to 240oC/220oC (fan). Place two baking trays in the oven to heat.

2. Mix together the base ingredients a bowl until they form a dough, leave to one side.

3. In a separate bowl, whip the cream until it forms soft peaks. Add the chopped garlic, lemon zest and juice and the mixed herbs. Put to one side.

4. Divide the pizza dough into two and roll to about 25cm in diameter. Remove the heated trays from the oven, place your pizza bases on and quickly spread your white sauce on the bases. It will melt as the trays are hot, but that is fine. Crumble over your mozzarella if you wish.

5. Bake in the oven for 7-8 minutes until golden.

6. Meanwhile, using a vegetable peel the courgette lengthways into ribbons. Once the pizzas are cooked, pile on the courgette ribbons, crumble over the goat's cheese and sprinkle with grated lemon zest and fresh herbs. Serve immediately.

Notes, variations and substitutions

• Flour: you can use plain four here too - just add 2 tsp baking powder. You can also use gluten-free flour.

• Cheese: I like to use the soft goat cheese, but any would work really. If you don't have goat cheese, try it with shavings of parmesan.