‘Nduja Tomato Flatbreads

These flatbreads are going to be the best thing you taste this summer.

Done in 15 minutes

Dish by Hugh Woodward

Ingredients

What you'll need:

2 xflatbreads

100g'nduja sausage

200gtomatoes (mixed colour and sizes)

1red onion, thinly sliced

to tasteextra virgin olive oil

to tasteFresh goat cheese

to tastehoney

to tastechilli flakes

5basil leaves, torn

to tastesalt and pepper

‘Nduja Tomato Flatbreads - store-bought flatbreads topped with spicy ‘nduja, sliced heirloom tomatoes, thinly sliced red onion, fresh cracked black pepper and flaky salt. Baked until lightly golden, then finished with fresh goat cheese, a drizzle of honey, and torn basil. Best enjoyed with a Lipton Peach Iced tea.

Method

Preheat your oven to 200°C. Spread the ‘nduja over the flatbreads, leaving a little gap around the edges.

Top with your sliced tomatoes and red onion, a sprinkle of chilli flakes, flaky salt and pepper, and a healthy drizzle of olive oil. Pop into the oven for 10 minutes.

Finish with fresh goats cheese, fresh basil, and a generous drizzle of honey.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.