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Pesto flatbread pizza recipe by Neleta Winter

May 22, 2020

Pesto Flatbread Pizza by Neleta Winter from Nourish & Flourish Nutrition

Flatbread

 

Ingredients

200g spelt flour

2 tsp baking powder

Salt to taste

Approx 200g yoghurt

 

Method

In a bowl add the spelt flour, salt and baking powder and stir through

Add the yoghurt in small amounts stirring as you go to form a soft pillowy dough.

On a floured work surface, split the dough in half and begin rolling the first ball of dough.

Roll to your desired thickness, thin and thick crust.

Place on a baking tray and top with a couple of teaspoons of the pesto, sundried tomatoes, artichokes (chicken, mozzarella) and pop into the oven for around 15-20 minutes at 180c until cooked through and crispy on the edges

 

 

To Pan fry the flatbread

Heat a little oil in a frying pan over a high heat and again roll the dough into the thickness you like, you can even do this by hand, place into the pre heated frying pan and cook on both sides until golden.

Remove from the pan and top with the pesto, artichokes, sundried tomatoes, courgette ribbons and avocado. Season with a little salt and drizzle with a little extra virgin olive oil

Feel free to top your pizza with your favourite tomato sauce and to make it even easier for the kids to make by themselves, you can simple add tomato purée and their favourite vegetables.

 

 

Pesto

 

Ingredients

1/4 cup Pistachios, Pumpkin seeds, hemp seeds

30g Mint Leaves

30g Coriander Leaves

30g Flat Leaf Parsley

1 Garlic Clove

1/2 Red Chilli

Salt

Extra Virgin Olive Oil

 

Method

In a food processor, add the herbs, nuts and seeds along with the garlic, chilli, salt and extra virgin olive oil and blitz until you get a nice rough consistency.

Adjust the oil and salt to desired taste