Speedy Flatbread Pizzas

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel and thinly slice the garlic. Drizzle 1 tbsp olive oil into a pan over a medium heat. Add the sliced garlic and fry for 1 min, stirring, till golden at the edges. Pour in the passata and sprinkle in the dried oregano. Season with a good pinch of salt and pepper. Bring to the boil, cover, then simmer gently for 5 mins, stirring occasionally. Taste and add more salt, pepper or a pinch of sugar, if you think it needs it.

2. Meanwhile, fill and boil your kettle. Pour the hot water into a separate pan and return to the boil. Trim any woody ends off the purple sprouting broccoli and slice any thick stalks in half. Add the broccoli to the boiling water and cook for 3–4 mins, till tender. Drain well and set aside.

3. Thinly slice or tear the chestnut mushrooms into small pieces. Drain the mozzarella and tear into small pieces.

4. Lay the flatbreads onto large baking trays. Top the flatbreads with spoonfuls of the pizza sauce, spreading evenly and leaving a 1cm-wide gap at the edges. Dot over the mozzarella, then scatter over the broccoli and mushrooms. Season each pizza with a pinch of salt and pepper.

5. Carefully slide the pizzas into the hot oven. Bake for 8–10 mins, till golden and melted on top and crispy at the sides. You may need to do this in batches.

6. Slide the pizzas onto warm plates and serve.

7. Get Ahead
You can make the pizza sauce ahead and store it in the fridge in a sealed tub for up to 3 days. You can also boil the broccoli and store it in a tub with the torn mushrooms, and keep the torn mozzarella in a separate tub with the liquid from the pack (shake the mozzarella dry before using). Then you have all of the ingredients ready to make and bake individual pizzas, one at a time, if you prefer.

8. Love Your Leftovers
The cooked flatbread pizzas will keep for up to a day in the fridge and are best eaten cold.