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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
