Vegan Roast Cherry Tomato & Pesto Flatbread Pizza

This recipe is super simple but 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 etc

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

Tips; 

  • The pesto & roast tomatoes also make the best toast topper. 
  • Other yummy additions – roast aubergine, capers, olives, peppers, mushrooms, cashew parmesan
  • Add any fresh herbs – I love, basil, thyme, mint, oregano.

Swaps – use any flour – white, wholemeal, rye are all great. Or use a gluten free flatbread like these

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

Use #RebelRecipes and tag @RebelRecipes

Info

 

  2-4 servings
  30 minutes preparation time
  40 minutes cook time

Ingredients

For the roast tomatoes;

  • 450g cherry tomatoes 
  • Splash olive oil 
  • Big pinch sea salt 
To make the dough; 
  • 150g spelt flour 
  • 1/4 tsp sea salt 
  • 1 tsp baking powder
  • 1 tbsp olive oil 
  • 2 tbsp plant based yogurt 
  • 75ml luke warm water 
  • Mix together – leave for a few minutes 
For the pesto; 
  • 100g pine nuts toasted 
  • 60g basil 
  • 4 tbsp extra virgin olive oil 
  • 3 nutritional yeast 
  • 1/2 tsp sea Salt 
  • 1 lemon juice 
  • 2 clove garlic
  • 50ml water 

Fermented cashew cheese –recipe here

Toppings – optional 

  • Extra virgin olive oil
  • Peashoots/thyme/basil
  • Toasted pine nuts 

Directions

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

To make the pesto; 

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

To make the flatbreads 

  1. In a large bowl, add the flour, baking powder, water, yogurt, olive oil and salt. 
  2. Stir to combine and when it comes together – Knead for a few minutes until you get a springy dough. Add more flour if necessary.
To cook 
  1. Heat a large griddle pan or frying pan to medium. 
  2. If making two pizzas- divide the dough into two 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. Spread pesto over the flabreads then top with the juicy roast tomatoes, nut cheese, pine nuts, olive oil and fresh salad/herbs

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