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Beetroot Flatbread Pizzas with Griddled Aubergine & Courgette (vegan)

August 27, 2019 / Niki / 3 Comments

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


Recipe notes; 
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

 – Pesto & Roast cherry tomatoes

– Hummus

– Pea dip

– Muhamarra & Cashew cheese 


Cooked beetroot

– 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)

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  2-4 servings
  1hr preparation time
  30 minutes cook time

Ingredients

To make the dough; 
  • 250g white organic flour  or wholemeal 
  • 1/4 tsp sea salt flakes 
    1 tsp quick yeast 
  • 1 tsp sugar
  • 2 tbsp olive oil 
  • 150ml luke warm water
  • 1 cooked beetroot grated

Gluten free – Pancake bread option; 

To make the pancakes:
  • 120g buckwheat flour 
  • 1 grated cooked beetroot
  • 250ml 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

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 

Directions

To make the dough; 
 
  1. Add the flour and salt to a large bowl – mix well.
  2. Mix the yeast, sugar, olive oil with the luke warm water and leave for a minute or so. 
     
  3. 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.
  4. Transfer back to the bowl and cover with a damp cloth for about an hr. The dough should have doubled in size. 
  5. Transfer back onto the floured chopping board and knead again to knock back.
To make the pancake bread;
 
  1. Add the flour and other dry ingredients in a bowl, make a well in the middle and add the olive oil.
     
  2. Grate in the beetroot, mix then gradually pour in the water, mixing with a spoon or whisk, until you have a batter like consistency.
     
  3. 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 or so until the pancakes are cooked through and slightly golden. Repeat 
To griddle/ bake veg; 
 
  1. To griddle the veg – add the courgettes & aubergine  to a large griddle pan with a little oil. Turn frequently until cooked through and slightly charred. 
Alternatively 
 
  1. Pre heat your oven to 180c 
     
  2. Add the veg to a large baking tray with some oil and season well. 
     
  3. Bake for aprox 30 minutes or until soft and a little charred. Set aside. 
To make the Coconut mint dip; 
 
  1. Add all the ingredients to a jar and mix to combine. 
     
  2. Add a little water to loosen if desired 
To cook the flatbreads; 
 
  1. Heat a large griddle pan or frying pan to medium. 
     
  2. Divide the dough into four then roll out the first flatbread. 
     
  3. 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. 
     
  4. Repeat. 
     
  5. Keep the flatbreads warm on a plate covered with a clean cloth. 
To serve; 
 
  1. Top the flatbreads with the griddled veg & mint dip.
     
     
     
     

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3 Comments

  1. Melanie on March 24, 2020 at 5:49 pm

    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

    Reply
    • Niki on March 24, 2020 at 7:56 pm

      Sorry Melanie
      It should be 150ml water – huge apologies.
      Much love
      Niki xxx

      Reply
  2. Beetroot Flatbread Pizzas with Griddled Aubergine & Courgette (vegan) - Rebel Recipes - Best Chicken Recipes Ideas on March 27, 2020 at 2:40 pm

    […] Read Full Direction and Recipe Here by sincerelytor […]

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Recipe Tags: Beetroot aubergine courgette flatbread pizza

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