Dip these warm flatbreads into a pizza flavoured dip of creamy cheese, tomato and stringy mozzarella

Serves 4-6


For the cheese layer

  • 200g cream cheese
  • 75g mayonnaise
  • 50g parmesan, finely grated
  • 75g mozzarella, grated
  • 50g spring onion, finely chopped
  • For the tomato sauce layer
  • 150g tomatoes
  • 2 cloves garlic
  • 12 basil leaves
  • 50ml virgin olive oil
  • For the topping
  • 50g mozzarella, grated
  • For the bread
  • 2 tsp poppy seeds
  • 250g yoghurt
  • 10g dried yeast
  • 550g strong plain flour
  • 50g finely chopped sun blush tomatoes
  • 10 basil leaves, torn
  • Method1. Start by making the bread. In a saucepan boil the seeds in 150ml water.2. Mix the yeast and yoghurt in a bowl and pour in the boiled seed water, stirring well.3. Add the flour, tomatoes, basil and 40ml oil, and combine well by hand. Then cover the bowl with oiled cling film and leave to prove in a warm place for 1 hour.4. Tip the dough onto a surface and knock out the air. Divide into 6 little balls, then roll out into 20cm circles.5. To cook the bread, brush with a little oil and fry for about 30 seconds each side.6. To make the dip mix the cream cheese, mayonnaise, parmesan, mozzarella and spring onion together and spoon into an ovenproof dish.7. Next, pulse together all of the ingredients for the tomato sauce in a food processor and spoon the sauce over the cheese base.8. Scatter over the mozzarella topping and grill until the cheese bubbles.9. Serve with the warm bread to dip.