Vegetable Flatbread or “White Base Pizza Flatbreads”
So many variations to call this we couldn’t choose. Vegetable Flatbreads, Flatbread Bruschetta, White Base Pizza Flatbreads, it’s endless. Which one sounds the best to you? Flatbread bruschetta makes it sound all fancy.
Okay, back to the recipe at hand. These are only a few variations we have reallllyyy enjoyed making and are simple to make. Majority of the ingredients can be easily found or are possibly even hiding somewhere in your fridge or cupboards! The yoghurt flatbread base recipe can be used with so many different toppings, so go on, get creative and holla at us with your genius creations.
Our main go to seasoning to keep the flatbread from becoming too dry is a yummy garlic butter. Spread on the base of any of your flatbreads and you’re onto a winner for sure.
What to do if my flatbread is rising?
Okay, so in the original flatbread recipe, you’ll be grilling the dough on both sides, however in this recipe the preparation is slightly different. We only cook the dough on one side against a hot heat meaning all the heat, makes it rise on one side – normally flipping it would even the rise.
Score the dough: One way to tackle this, is to score the dough on one side. This allows the air to be released instead of getting trapped (which causes the dough to rise). Scoring the dough will also allow any sauce or flavours use to infuse a lot more.
Alternatively, you can also cook the pizza base on both sides. this is completely up to you!
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
large pizzas
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- 1 portion yoghurt flatbread dough see recipe
- 1 aubergine sliced about 1-2cm thick
- 1 red onion small
- 2 tsp mixed herbs fresh or dry
- 4 cloves garlic minced
- olive oil
- 1/2 packet of mozzarella
- salt to taste
- goats cheese optional
- 1 handful rocket optional
- 1/2 jar artichoke hearts
- baby tomatoes
- 2 tbs butter
- 5 cloves garlic
- handful spinach
- sprinkle pecorino
Ingredients
Flatbreads
Aubergine topping
Artichoke topping
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- Mix the flour, baking powder and yoghurt together in a bowl until a rough dough starts to form.
- Once the dough has just come together, turn over onto a flour dusted tabletop and start to knead.
- Keep kneading the dough until light and fluffy, place back in the bowl covered and leave while we prep our toppings. The dough doesn't need to rest or rise, but leaving it for 5 minutes allows us to cut up our vegetables.
- Preheat the oven to 180 degrees.
- Slice up your aubergines horizontally into 1-2cm thick slices and place in a bowl to salt. Chop up red onion into quarters. Now is the time to chop up herbs if using fresh ones.
- Melt butter into a pan and mince garlic into it on a low heat. We only want to let the garlic cook a little so it infuses.
- Rinse and wash your baby tomatoes, drizzle with a little olive oil and plenty of salt. Pop into the oven and roast in the oven.
- Rinse the salt off the aubergines, and then mix with a tablespoon of olive oil, red onion, minced garlic and herbs of choice. Pop into the oven to cook for 10-15 minutes until soft.
- Time to roll out the dough! Quickly knead dough on a floured surface, then split the dough evenly into two portions. You don't have to create two pizzas, other options include 4 smaller pizzas, or even leave them as 8 individual portions and make mini flatbreads with toppings - flatbread bruschetta!!
- Once dough has been divided, take one half and start to roll out into a somewhat round circular shape. Try and get the dough at least 2-3mm thick as it will rise a bit when cooking.
- Place rolled out dough onto a heated pan that will fit it. And keep on a low heat so that the bottom slowly starts to cook. Whilst this happens start laying your toppings.
- For the spinach and ricotta, we like to brush our base with a simple garlic butter, completely basting the top. Remove the tomatoes from the oven. Scatter on the spinach leaves. Zest the lemon into the ricotta and evenly distribute on top of the pizza. Drop the roasted tomatoes on top and pop into the oven to cook for about 10 minutes.
- For the aubergine pizza, take the cooked aubergine out of the oven. It should be soft but still hold its circular shape. Place aubergine rounds on the pizza along with the red onions, drizzling over any extra liquid from the roasting pan. Rip up the mozzarella and scatter on top. Pop into the oven for 5-10 minutes.
- For the artichoke topping, brush the base with a simple garlic butter, completely basting the top. Remove the tomatoes from the oven. Scatter on the spinach leaves. Evenly distribute antipasti cooked artichoke hearts from a jar. Drop the roasted tomatoes on top, sprinkle with some pecorino and pop into the oven to cook for about 10 minutes.
- Once the pizzas are out of the oven, drizzle extra virgin some olive oil on top. For the spinach and ricotta pizza, if you have any your pantry, drizzle some balsamic vinegar. For the aubergine, crumble some goats cheese on top if desired.
