Roast Cherry Tomato & Pesto Flatbread Pizza
Super quick and easy flatbread pizza topped with pesto and juicy popping roast cherry tomatoes. Absolutely delicious and totally more-ish.
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 flour as the base.
Ingredients
For the roast tomatoes
- 450 g cherry tomatoes
- Splash olive oil
- Big pinch sea salt
To make the dough
- 150 g spelt flour
- 1/4 tsp sea salt
- 1 tsp baking powder
- 1 tbsp olive oil
- 2 tbsp plant based yogurt
- 75 ml luke warm water
- Mix–leave for a few minutes
For the pesto
- 100 g pine nuts toasted
- 60 g basil
- 4 tbsp extra virgin olive oil
- 3 nutritional yeast
- 1/2 tsp sea salt
- 1 lemon juice
- 2 clove garlic
- 50 ml water
- Fermented cashew cheese
For the toppings (optional)
- Extra virgin olive oil
- Pea shoots/thyme/basil
- Toasted pine nuts
Instructions
To roast the tomatoes
- Pre heat your oven to 180c.
- Roast the tomatoes by adding them to a baking tray with the oil and salt. Bake approx 25–30 minutes until soft. Set aside.
To make the pesto
- Add all the ingredients to a mini chopper or food processor and blitz to a chunky paste.
To make the flatbreads
- In a large bowl, add the flour, baking powder, water, yogurt, olive oil and salt.
- 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
- Heat a large griddle pan or frying pan to medium.
- If making two pizzas, 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.
- Keep the flatbreads warm on a plate covered with a clean cloth.
To serve
- Spread pesto over the flatbreads, then top with the juicy roast tomatoes, nut cheese, pine nuts, olive oil and fresh salad/herbs.
