These squash, walnut and gorgonzola flatbreads need making at least a day ahead, to give the dough a good chance to ferment, but you’re rewarded with the lightest, puffiest pizza-style flatbreads. These toppings are very special but you can have some fun with others: favourites of mine include crème fraîche with black garlic and fried mushrooms; anchovies with cherry tomatoes, capers and red onion; and mozzarella with Parma ham and sliced red chilli. They reheat very well too, so are a good make-ahead snack or starter for when you’ve got guests.
They are very forgiving and can easily be scaled up if you need to make more. They are lovely eaten cold or reheated and can even be frozen — either at the dough stage