Quick Margherita Protein Flatbread

• 150g self-raising flour
• 150g Greek yogurt
• 4 tbsp passata
• 125g mozzarella
• Fresh basil
• 1 tsp oregano
• 1 tbsp olive oil

1. 1

   Mix flour and yogurt into a dough, knead briefly and roll into two bases.

2. 2

   Spread with passata and oregano, then top with torn mozzarella.

3. 3

   Bake at 220°C for 12–14 min until golden and bubbling.

4. 4

   Finish with fresh basil and a drizzle of oil.