1 and 1/2 teaspoons active dry yeast

1 teaspoon caster sugar

3/4 cup warm water

2 cups all-purpose flour, plus more as needed

1 teaspoon salt

1 tablespoon olive oil

100 grams fresh basil leaves, rinsed and stems removed

2 to 3 tablespoons extra virgin olive oil

3 cloves garlic, peeled

2 teaspoons lemon juice

Salt and pepper, to taste

1/4 cup feta or mozzarella cheese

1/3 cup sliced green olives

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Make the Dough: Combine the yeast, sugar, and warm water in a small bowl. Let sit for 5-10 minutes until frothy. In a large bowl, mix the flour, salt, and olive oil. Add the yeast mixture and mix until the dough comes together. Knead for 2-3 minutes, then let rise for 1 hour (or refrigerate overnight for better flavor).
Prepare the Pesto: Combine basil, olive oil, garlic, lemon juice, salt, and pepper in a food processor. Blitz until coarse, and refrigerate until ready to use.
Preheat and Shape the Dough: Preheat the oven to 220°C (428°F). Divide the dough into two portions. Roll each portion into a 9” circle on a silicone mat or baking paper.
Assemble the Flatbread: Spread a generous layer of pesto on each dough circle. Top with sliced green olives and cheese of your choice.
Bake: Bake the flatbreads for 20 minutes or until golden and crispy. For a deeper color, increase the temperature to 250°C (482°F) in the final few minutes. Let rest before slicing and serving.

For a vegan version, omit the cheese or use dairy-free cheese alternatives.

To get a crispy base, use a pizza stone or preheat your baking sheet.

You can make the dough ahead and refrigerate overnight to enhance the flavor.

Frozen dough can be stored for up to 1 month, just thaw overnight before using.