Vegan Roast Cherry Tomato & Pesto Flatbread Pizza

Roast Cherry Tomato & Pesto Flatbread Pizza

Super quick and easy flatbread pizza topped with pesto and juicy popping roast cherry tomatoes. Absolutely delicious and totally more-ish.

This recipe is super simple, and absolutely packed with flavour.

It’s made on repeat in my house, I just can’t get enough of it.

The spelt flour provides a lovely nutty base, and you can mix and match the toppings.

But I absolutely love the combination of basil pesto and the gooey bursting roast tomatoes. A lovely taste of summer in every bite!

The pesto and roast tomatoes also make the best toast topper.

Other yummy additions would be; roast aubergine, capers, olives, peppers, mushrooms, cashew ‘Parmesan’.

You can add any fresh herbs, I love basil, thyme, mint, oregano.

And for the flour, you can use any flour, white, wholemeal, rye are all great. Or use a gluten-free flour as the base.

I hope you enjoy, love Niki xx

The Recipe

Prep time: 30

Cook time: 40

2-4 servings

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Pre heat your oven to 180c.
Roast the tomatoes by adding them to a baking tray with the oil and salt. Bake approx 25–30 minutes until soft. Set aside.

Add all the ingredients to a mini chopper or food processor and blitz to a chunky paste.

In a large bowl, add the flour, baking powder, water, yogurt, olive oil and salt.
Stir to combine and when it comes together–Knead for a few minutes until you get a springy dough. Add more flour if necessary.

Heat a large griddle pan or frying pan to medium.
If making two pizzas, divide the dough into two, then roll out the first flatbread.
Pop it on the griddle pan and allow to cook and char a little on that side, then flip to cook to on the other side.
Repeat.
Keep the flatbreads warm on a plate covered with a clean cloth.