Chef Peter Sidwell brings you this tasty lunchtime treat! Similar to a Bruschetta, these homemade flatbreads are cooked on the griddle and topped with beautiful Italian flavours. An ideal quick lunch time snack.

Grilled flatbreads covered in mozzarella, tomatoes, person and herbs on a white tray with herbs


To make these tomato and mozzarella flatbreads you will need:

• 120g strong white flour
• 5g dried yeast
• 1/2 tsp sugar
• 1tbsp olive oil
• 4tbsp of tomato puree
• mixed heritage tomato slices
• 1 ball of buffalo mozzarella

This recipe creates 4 portions

Method for the recipe:

– Start by making the flatbreads by placing the dry ingredients into a bowl and add in about 80ml of lukewarm water and oil (you may need more or less water so be careful). Add in enough water to form a soft dough.

– Leave the dough to prove for 40 minutes

-Divide the dough up into 4 equal pieces and roll out into thin rounds on a floured surface.

– Place the rounds of dough onto a hot non-stick griddle pan and cook on each side for 2
minutes, or until they start to puff up.

-When the flatbreads are cooked, allow to cool slightly, then top each one with one
tablespoon of the tomato puree, followed by a few slices of the heritage tomatoes and
a few pieces of the mozzarella.

-We finished ours with fennel tops and a good drizzle of olive oil.

Serve yours with a variety of dips and sauces.


Follow Peter Sidwell HERE for more food inspiration.


Peter Sidwell is not only a chef, Tv presenter and author of 5 cookbooks. He is an entrepreneur of multiple businesses across various sectors.   Peter has continued through his career to do it his own way, having self-published his first cookbook himself in 2008