Flatbread with Pesto and Cherry Tomatoes

I got free vouchers last weekend for a meal at Prezzo, which if you hadn't heard of it is a chain of Italian restaurants. It was actually one of the best meals I've had in a long time and considering how often I eat out, that's pretty good going. I have a slight obsession with bruschetta so it's my obvious choice whenever I eat out anywhere vaguely Italian and there was no exception at Prezzo. This is my copycat recipe, not called bruschetta because i've done a bruschetta recipe already and this is nothing like that bar the raw tomatoes! 

INGREDIENTS:

For the bread:

330g strong bread flour
210ml lukewarm water
1 7g sachet of instant yeast
2 teaspoons sugar
1 teaspoon salt
Extra Flour for Dusting

For the topping:

Chopped red onion
Pesto
Garlic Cloves, Halved.
Olive Oil
Cherry Tomatoes
Salt and Pepper to taste

- Place flour, yeast, sugar and salt in a bowl and make a small well in the middle. Pour the water into this well and stir with a fork bringing in all of the flour until it makes a sticky dough. 
- With floured hands begin to mix and knead for around 5-10 minutes until you have achieved a soft, elastic dough.
- Place your dough in a bowl and cover with cling film or a damp towel and place somewhere warm for half an hour to prove. It should double in size.
- After half an hour, when your dough has increased in size, separate into 4 individual balls. 
- Roll out these balls into rough oval shapes until they are around 1/2 an inch thick.
- Place on an oiled baking tray and grill on each side until golden brown.
- Cut a glove of garlic in half and rub on one side of the oiled flat bread. 
- Spread approx 2 teaspoons of pesto onto the flatbread and top with red onion, halved cherry tomatoes and salt and pepper. Add a small drizzle of olive oil and serve.