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07 Apr, 2021

Spring Pizzas

Recipes

Ingredients

For the flatbread

300g self-raising gluten-free flour

300g Oatly Greek Yogurt Style (or coconut yogurt)

1 tsp baking powder

1 tbsp ice water

For the topping

1 tbsp olive oil

2 fat garlic cloves

150g cherry tomatoes

1 courgette, peeled into ribbons

2 asparagus, cut into half quarters length ways

1 red chilli, sliced

Zest of 1 lemon

For the pesto

1 large handful of mint

1 handful spinach

50g cashew nuts

25g sunflower or pumpkin seeds

2 tbsp olive oil

Good pinch Maldon salt

Zest of a lemon

Method

1. Pre heat your oven to 180 degrees.

2. Place all the ingredients for the flatbread in a bowl and mix together with your hands to form a ball.

3. Tip the ball onto a floured surface and knead it so that it comes together to form a smoother ball. Cut the ball into 4 pieces and then roll those pieces into 4 small balls. This will make smaller flatbreads, cut into 2 for larger ones.

4. Roll out the balls to form long oblongs that are about 0.75cm thick. Place these on a large, lined baking tray and set aside.

5. To make the tomato sauce heat a little oil in a small frying pan. Add the garlic and cherry tomatoes and saute for 5 minutes on a low heat until the tomatoes start to soften, add a splash of water and cook for another 5 minutes until they are completely soft.

6. Tip the tomatoes into a food processor and whizz up to form your tomato sauce. Smother the sauce over your flat breads, leaving a 1cm crust.

7. Now place a layer of sliced tomatoes, a few ribbons of courgette and asparagus and add the chopped chilli. Bake in the oven for 15-20 minutes until the base is firm and crisp. Remove from the oven.

8. While the pizzas are cooking make the pesto by combining all the ingredients in a food processor.

9. Pour the pesto over the pizzas, sprinkle over the lemon zest and eat straight away.