Roasted Courgette & White Miso Pesto Flatbreads with Charred Courgette

Absolutely delicious courgette and white miso pesto on a bed of fluffy flatbreads. Topped with char grilled courgette it’s a beautiful fresh and tasty dish.

As I have a little pile of seasonal courgettes just waiting to be cooked, I thought I better make something to celebrate them a little.

You know I love a good dip, and this might just be my new favourite.

Roast courgettes combined with some classic pesto ingredients; fresh basil, pine nuts, olive oil, garlic, and lemon.

Today I added some white miso for extra flavour, and it works beautifully.

Using the courgettes in the pesto means you can add less oil, but add a little more if you like.

The pesto is brilliant on these lovely flatbreads made with just flour, yogurt and a good pinch of salt.

But also amazing on pasta, toast or just with lots of charred veg piled on top.

As I’ve got tons of courgettes to use (and I love them), I topped the flatbreads on some smoky charred courgette and mushrooms, but top with your favourite veggies!

I hope you love it, much love. Niki xx

The Recipe

Roasted courgette & white miso pesto flatbreads with charred courgette

Prep time: 15

Cook time: 45

1- 2 servings

4.34 from 3 votes

Ingredients

For the pesto

2 courgettes sliced
30 g fresh basil
4 tbsp pine nuts
1 tsp white miso
2 tbsp nutritional yeast
1 clove garlic
Sea salt and black pepper
Juice 1/2 lemon
1 tbsp extra virgin olive oil

For the veg toppings

1 courgette sliced
100 g mushrooms sliced
1 tbsp olive oil
Pinch sea salt flakes

For the flatbreads

100 g self raising flour
75 g vegan natural yogurt
Big pinch sea salt

Other toppings

Fresh herbs
Olive oil
Natural yogurt

Instructions

To make the pesto

Pre heat your oven to 180c
Add the courgette to a baking tray, drizzle with olive oil and season well.
Roast for approx 25 minutes or until soft. Set aside and cool a little.

To make the pesto

Add the courgette and all the ingredients to your food processor and blitz to combine.

To make the flatbreads

In a bowl, add the flour, yogurt and salt. Stir to combine until it comes together, then transfer to a floured board.
Knead for a few minutes until you get a springy dough.
Heat a large griddle pan or frying pan to medium.
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.

To char the courgette

Rub a little olive oil on the courgette, then add to a heated griddle pan.
Turn frequently until charred on both sides and cooked through.
Sprinkle with sea salt.

To cook the mushrooms

Add the oil and mushrooms to a saucepan and saute for 4-5 minutes until soft.
Season well.

To serve

Top the flatbreads with courgette pesto, charred courgette & mushroom.
Drizzle with olive oil and add fresh herbs.

Print Recipe

I'd love to hear your comments…

Jennifer Silver

3 years ago Reply

Just lovely! This came together quickly and was the perfect dinner size for two after a large lunch. I subbed walnuts for the pine nuts, as that was what I had on hand. Fluffy flatbreads for the win.
- Niki
  
  3 years ago Reply
  
  Brilliant! So happy to hear you liked it! xxx
Melanie

3 years ago Reply

Ich habe es gerade gekostet

Köstlichkeit
- Niki
  
  3 years ago Reply
  
  So happy to hear that!
  Love, Niki xxx
Suzanne

3 years ago Reply

I love the sound of this BUT why do you not use a problem weight measure fir the courgettes? What on earth does 2 courgettes mean? Seriously! The ones out of the garden are 10-12 cm long, The ones from the fruit shop are about 18 cm and the last lot from farmers market (when we could go to such things) were over 35! Why make us guess. Please weigh your veg. Thank you for reading my rant

Suzanne
- Niki
  
  3 years ago Reply
  
  I hear you.
  I used the very average type you usually get (about 200g).
  But if they are bigger or smaller – the recipe still works
  Love, Niki xxx