Lebanese Flatbread Pizza With Spiced Sweet Potato and Sultana's

As a student, anything carb-based is definitely your friend but next time you fancy a pizza, why not try this healthier take on the student classic. This Lebanese inspired flatbread bursts with flavour and heat from the Middle-Eastern mix of spices, and finished with the fresh yoghurt and zingy herbs, you won't be reaching for cheese to add to your pizza again! Of course, anything goes when making pizza'a and this dough can be loaded up with whatever you fancy, but give this recipe a try first and let me know what you think!

Ingredients:
(For the Pizza Dough - Serves 4)

- 400grams of '00' Flour (can be bought at most large supermarkets)
- 100grams of Semolina Flour
- 1teaspoon of Salt
- 1 1/2teaspoons of Caster Sugar
- 1x 7gram Sachet of Fast Action Dried Yeast
- 325ml of Warm Water

(For the Topping)

- 2x Medium Sweet Potatoes (Diced)
- 1x Shallot (Finely Chopped)
- 1x Garlic Clove (Crushed)
- 1tablespoon of Olive Oil
- 1teaspoon of Ground Coriander
- 1teaspoon of Ground Cumin
- 1tablespoon of Baharat Spice Mix*
- 300ml of Vegetable Stock
- 75grams of Sultana's
- 50grams of Flaked Almonds
- 250ml of Plain Yoghurt
- 1x Green Chilli (Finely Chopped)
- A Few Sprigs of Coriander and Mint to Garnish

*Top Tip: If you can't find Baharat Spice Mix, why not make your own! All it takes is; 2tablespoons of Black Pepper, 1tablespoon of Ground Cinnamon, 1tablespoon of Ground Coriander, 1tablespoon of Ground Cloves, 1 1/2tablespoons of Ground Cumin, 1/2teaspoon of ground Cardamom, 2teaspoons of Ground Nutmeg and 2tablespoons of Paprika. Mix it all together and keep in an airtight container for up to three months.

Method:

1) For the dough, grab a big bowl and put the '00' Flour, Semolina Flour, Salt and Sugar in and combine.

2) Mix the Yeast with a little of the water to make a paste, then gradually add the rest of the water, mixing until all the Yeast paste has dissolved.

3) Make a well in the middle of the flour and add the water, bit-by-bit combining well until all of the water has been added and a dough has formed. Knead the dough on a lightly floured surface for about 5minutes until it smooth and elasticated, then place on an lightly oiled baking tray covered by a damp cloth in a warm room for about an hour to prove, until it has doubled in size.

4) Meanwhile for the topping, heat the Olive Oil in over a medium heat and fry the Onion, Garlic and Spices for about 4 minutes until soft.

5) Add the Sweet Potato, and fry for a further 2-3minutes until its all been coated by the spices, then add the stock, reduce to a low heat and simmer for about 20 minutes until almost all of the liquid has reduced and the Sweet Potato is tender.

6) Add the Sultana's, combine and take off the heat putting to one side to cool for later.

7) Set the oven to 200'C, and if you have one, put a pizza stone in to heat up. When the dough is ready, 'knock back' the air by kneading again for another couple of minutes, divide into four equal balls and roll out until they are around half a centimetre thick.

8) Cover the top of the pizza's with the cooled topping, leaving about a centimetre crust around the edges, and then putting about 4 tablespoons of the Yoghurt dotted around on top. Then place in the oven for 15-18 minutes until the base has cooked and the crusts have browned.

9) Finally, garnish the pizza's with the Mint, Coriander and Green Chilli.

Nothings better than a hot pizza straight from the over so tuck in and Enjoy!

Charlotte x