Classic Flat Bread

Prepare the oven tray and preheat the combi oven to 190°C.

Place the pizza base onto the tray.

Apply marinara sauce over the base, leaving a 2 cm outline.

Drizzle herb cream over the base, leaving gaps in between.

Cut cherry tomatoes into halves and place them on the base.

Add a final layer of shredded mozzarella cheese and bake in the oven for about 5 minutes or until crispy.

Remove the flatbread from the oven and place it on a wooden tray. Cut into 10 pieces.

Drizzle a little olive oil, garnish with oregano and fresh basil leaves, and serve hot.

Take a high-blade blender and blend peeled tomatoes from the can into a puree. Set aside.

In a large cooking pan, add olive oil and heat.

Add chopped garlic and onion, and sauté until golden brown.

Add the blended tomato puree to the pan and mix thoroughly.

Cook for 30-40 minutes until the oil separates from the sauce.

Add salt and crushed black pepper, and adjust seasoning as needed.

Once cooled, transfer the sauce into a food storage container and refrigerate. Shelf life: 3 days.

In a large mixing bowl, weigh all the ingredients as per the quantities mentioned.

Whisk gently until the texture becomes smooth and saucy.

Transfer the herb cream into a piping bag for best use and refrigerate. Shelf life: 3 days.