Beetroot Flatbread Pizzas with Griddled Aubergine & Courgette
The colour of these fluffy beetroot flatbread pizzas is incredible. Simply topped with griddled aubergine & courgette and a delicious coconut mint dressing.
I’m just on my way back from a sunny and inspiring weekend at River Cottage Festival. We ate some delicious sustainable, local food and listened to many inspiring talks and watched some wonderful food demos–more on that soon.
Buy first here’s some pretty pink and fluffy flatbread pizzas topped with griddled aubergine and courgette and topped with my favorite creamy mint dressing. It’s so delicious not to mention quite striking, don’t you think?
I made the flatbread using my classic yeasted pizza dough as I wanted really fluffy flatbreads but I’ve also provided a gluten & yeast free version.
I hope you enjoy xxx
Ingredients
To make the dough
- 250 g white organic flour or wholemeal
- 1/4 tsp sea salt flakes
- 1 tsp quick yeast
- 1 tsp sugar
- 2 tbsp olive oil
- 150 ml luke warm water
- 1 cooked beetroot grated
Gluten-free–Pancake bread option
To make the pancakes
- 120 g buckwheat flour
- 1 grated cooked beetroot
- 250 ml water
- 1 tsp olive oil
- 1 tsp baking powder
- 1/2 tsp sea salt
- Twist black pepper
For the veg
- 1 aubergine sliced lengthwise
- 1 courgette sliced lengthwise
- 1 tbsp olive oil
- Pinch sea salt
For the coconut mint dip
- 3 tbsp coconut yogurt
- Juice 1/2 lemon
- 1 tbsp extra virgin olive oil
- Big pinch sea salt
- 4 tbsp fresh mint chopped
Instructions
To make the dough
- Add the flour and salt to a large bowl–mix well.
- Mix the yeast, sugar, olive oil with the lukewarm water and leave for a minute.
- Create a hole in the middle of the flour and gradually add the liquid until you have a dough. Tip the dough onto a floured chopping board. Knead for a few minutes until the dough is springy. Now add in the grated beetroot–knead to incorporate.
- Transfer back to the bowl and cover with a damp cloth for about a hr. The dough should have doubled in size.
- Transfer back onto the floured chopping board and knead again to knock back.
To make the pancake bread
- Add the flour and other dry ingredients in a bowl, make a well in the middle and add the olive oil.
- Grate in the beetroot, mix, then gradually pour in the water, mixing with a spoon or whisk, until you have a batter like consistency.
- Heat a small/pancake pan until very hot, then spoon the mixture a ladle full at a time into the pan and fry for 1-2 minutes until the underside is firm. Carefully flip the pancakes and then cook for another minute until the pancakes are cooked through and slightly golden. Repeat.
To griddle/ bake veg
- Add the courgettes & aubergine to a large griddle pan with a little oil. Turn frequently until cooked through and slightly charred.
- Alternatively
- Pre heat your oven to 180c
- Add the veg to a large baking tray with some oil and season well.
- Bake for approx 30 minutes or until soft and a little charred. Set aside.
To make the coconut mint dip
- Add all the ingredients to a jar and mix to combine.
- Add a little water to loosen if desired.
To cook the flatbreads
- Heat a large griddle pan or frying pan to medium.
- Divide the dough into four, 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.
To serve
- Top the flatbreads with the griddled veg & mint dip.
4 Responses
What are the macros per person for this recipe? Looks lovely! I’ll make it tomorrow probably, can’t wait
Hi Ana
So sorry I dont have those xx
My dough is with this amount of water a pancake batter consistency (top recipe with 250 g wholemeal flour and 350 ml lukewarm water). and only kneading is possible with my mixer. How comes that?
Kind regards,
Melanie
Sorry Melanie
It should be 150ml water – huge apologies.
Much love
Niki xxx