Flatbreads topped with roasted tomatoes, chicken and pickled red onions

For the flatbread, place all of the ingredients, except for the oil, into a mixer with a dough hook. Knead for about 10 minutes on a low speed or alternatively do it by hand. Place in a lightly oiled bowl in a warm place to rise until it has doubled in size, about 30 – 45 minutes. Preheat the oven to 180°C.

Knock down the dough and divide into 8 even pieces. Roll out with a rolling pin to form 8 flatbreads and place onto a lined baking tray. Use your knuckles to make indents all over the flatbreads. Brush each with a bit of olive oil and add Maldon salt and black pepper on top.

Bake until crisp and golden, about 20 – 25 minutes. Transfer to a cooling rack and store in an airtight container once cooled.

For the topping, combine the onions and vinegar in a bowl and allow to stand for 30 minutes. Heat the oven grill. Combine the tomatoes, garlic and oil and place onto a baking tray. Grill for a few minutes until the tomatoes are tender and blistered. Season.

To assemble, spread cream cheese onto the flatbreads and then top with the chicken, onions, tomatoes, pine nuts and basil.