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 fav 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
Gluten free option – If you want a gluten free version you can use buckwheat and make a pancake bead – it works really well. Recipe below…
Other topping ideas
– Pea dip
– You can use home cooked or pre – cooked beetroot. As you only use one in this recipe here’s some over ways of using cooked beetroot (as you you’ll probably have more)
Did you know that I have a new cookbook?
It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!
Here's a sneak peak...
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