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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
Cook time: 40 minutes
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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