- Hummus Flatbread Pizzas With Roasted Vegetables.jpg (48.17 KiB) Viewed 270 times
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 2
No nutritional information available.
Ingredients
- 1 courgette (approximately 200g), sliced into rounds (or use frozen grilled Mediterranean vegetables)
- 1 large red pepper, halved, deseeded and cut into 8 wedges
- ½ tbsp olive oil
- Pinch of dried oregano
- 100g hummus
- 3 pitted Kalamata olives, quartered
- Small handful of basil leaves
- Extra virgin olive oil, for drizzling
For the flatbreads:
- 100g spelt wholemeal flour, plus extra for dusting
- 1 tsp baking powder
- 100g natural bio yogurt
Method
1. Heat the oven to 220°C/Fan 200°C/Gas Mark 7. Toss the courgettes and peppers with the olive oil on a baking sheet. Sprinkle over the oregano and some black pepper. Roast for 30 - 35 minuites, turning the vegetables halfway through, until softened and starting to char.
2. Meanwhile, make the flatbreads. Tip the flour into a bowl and stir in the baking powder. Stir in the yogurt using a cutlery knife until you have a soft, slightly wet dough. Cut the dough in half and set aside to rest for 10 minutes.
3. Heat a large non-stick dry frying pan over a low heat. Knead one of the dough halves briefly on a well-floured work surface until it is smooth and elastic, then roll out into a roughly 17 cm circle. Put the flatbread in the pan and cook for 3 minutes, then flip and cook for 3 minutes more until cooked through. Transfer to a serving plate. Repeat with the second dough half.
4. Spread the hummus over the flatbreads, then pile on the roasted veg and scatter over the olives and basil. Drizzle over a little extra virgin olive oil and serve warm.
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