- 150g self-raising flour
- 55g/2oz Greek yoghurt
- 2 tbsp water
- salt and freshly ground black pepper
- 4 tbsp tomato purĂŠe
- handful cherry tomatoes, cut in half
- 1 garlic clove, chopped
- 1 tbsp olive oil
- 1 roasted pepper (from jar), chopped
- 4 cooked baby salami sausages, cut in half lengthways
- 55g/2oz halloumil cheese, grated
- Preheat the oven to 220C/425F/Gas 7.
- To make the base, mix the flour, yoghurt, water and seasoning together in a bowl to make a dough. Using floured hands, shape the dough into a ball and roll out on a floured surface to form a thin circle.
- Place the dough base in a pan and dry-fry for 2-3 minutes on each side, until lightly coloured, then transfer the base onto a baking sheet.
- Spread the tomato purĂŠe on top of the base and scatter with the cherry tomatoes.
- Sprinkle with garlic and drizzle with oil. Arrange the chopped pepper pieces and the salami pieces on top.
- Scatter the grated halloumi cheese on top, then place in the oven to bake for 8-10 minutes, until the cheese has melted and is golden.
- Remove from the oven and serve.