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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.
Prep time:
30
minutes
mins
Cook time:
40
minutes
mins
2-4 servings
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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.
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