Place all ingredients in the bowl of a stand mixer equipped with a dough hook.

Mix for 5 -10 minutes on medium speed. You may need to add a little more flour, a tablespoon at a time until the dough doesn't stick to the sides of the bowl. Alternatively stir together with a wooden spoon before turning out onto a floured bread board and kneading for 5-10 minutes.

Cover the dough and allow to rise for about an hour until about doubled in size.

Turn the dough onto a floured surface and knead for another few minutes.

Divide into 4-6 equal portions, form into balls and let rest for about 10-15 minutes before stretching or rolling the dough out into about 9 inch rounds or elongated flat-breads, whichever you find easier.

Carefully place the dough pieces onto a preheated grill at low heat setting. When the dough begins to bubble and grill marks are on the bottom, about 2- 3 minute flip it and grill for another 1-2 minutes. Cool on a wire rack.

Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, salt, pepper.

Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking.

Spread the flat-breads with Quick Tomato Compote and top with shredded mozzarella.

Turn off the burner/s on one side of the grill and place the prepared flat-breads on that side so they are not under direct heat.

Close the cover again and cook until the cheese is melted. Allow the flat-bread pizzas to cool for a few minutes before cutting and serving.

A sprinkle of freshly grated Parmesan cheese and some chopped herbs make a nice addition after the pizzas are cooked and still hot.