Gut health plays a vital role in our wellbeing – and one of the best ways to improve it is by eating the right foods. Kefir is a gut-friendly ingredient, so give these easy flatbreads a go to improve your gut health.
natural kefir yogurt, we used Yeo Valley, see intro
For the topping
400g
pork sausages
2Tbsp.
tomato purée
200g
passata
1
red chilli, deseeded and finely chopped
1
garlic clove, crushed
1tsp.
dried mixed herbs
150g
Tenderstem broccoli, cut into 3cm pieces
250g
mozzarella, drained weight, roughly torn
Directions
Step 1For the dough, in a large bowl, mix the flour, yeast and 1tsp fine salt.
Add the kefir yogurt and 100ml
tepid water, and mix to make a soft
dough. Tip on to a lightly floured
work surface and knead for 10min,
until smooth and elastic. Return to
the bowl, cover and leave to rise
in a warm place for 1hr, or until
doubled in size.
Step 2For the topping, squeeze the
sausagemeat out of its skin into a
medium bowl (discard skins) and
mash to break up a little. Mix in the
tomato purée, passata, chilli, garlic,
dried herbs and plenty of seasoning.
Cover and chill until needed.
Step 3Preheat oven to 200°C (180°C fan)
mark 6. Line 2 large baking sheets
with baking parchment. Tip
the risen dough on to a lightly
floured work surface and divide
into 4. Working 1 piece at a time,
roll into a rough 20.5cm circle.
Transfer to the lined sheets.
Repeat with remaining dough.
Step 4Spread the sausage sauce over
the dough bases, leaving a rough
5mm border. Top with the broccoli
pieces and scatter over the
mozzarella. Cook for 30min, or
until golden and bubbling. Serve
with a green salad, if you like.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
