Beetroot Flatbread Pizzas with Griddled Aubergine & Courgette
The colour of these fluffy beetroot flatbread pizzas is incredible. Simply topped with griddled aubergine & courgette and a delicious coconut mint dressing.
Ingredients
To make the dough
- 250 g white organic flour or wholemeal
- 1/4 tsp sea salt flakes
- 1 tsp quick yeast
- 1 tsp sugar
- 2 tbsp olive oil
- 150 ml luke warm water
- 1 cooked beetroot grated
Gluten-free–Pancake bread option
To make the pancakes
- 120 g buckwheat flour
- 1 grated cooked beetroot
- 250 ml water
- 1 tsp olive oil
- 1 tsp baking powder
- 1/2 tsp sea salt
- Twist black pepper
For the veg
- 1 aubergine sliced lengthwise
- 1 courgette sliced lengthwise
- 1 tbsp olive oil
- Pinch sea salt
For the coconut mint dip
- 3 tbsp coconut yogurt
- Juice 1/2 lemon
- 1 tbsp extra virgin olive oil
- Big pinch sea salt
- 4 tbsp fresh mint chopped
Instructions
To make the dough
- Add the flour and salt to a large bowl–mix well.
- Mix the yeast, sugar, olive oil with the lukewarm water and leave for a minute.
- Create a hole in the middle of the flour and gradually add the liquid until you have a dough. Tip the dough onto a floured chopping board. Knead for a few minutes until the dough is springy. Now add in the grated beetroot–knead to incorporate.
- Transfer back to the bowl and cover with a damp cloth for about a hr. The dough should have doubled in size.
- Transfer back onto the floured chopping board and knead again to knock back.
To make the pancake bread
- Add the flour and other dry ingredients in a bowl, make a well in the middle and add the olive oil.
- Grate in the beetroot, mix, then gradually pour in the water, mixing with a spoon or whisk, until you have a batter like consistency.
- Heat a small/pancake pan until very hot, then spoon the mixture a ladle full at a time into the pan and fry for 1-2 minutes until the underside is firm. Carefully flip the pancakes and then cook for another minute until the pancakes are cooked through and slightly golden. Repeat.
To griddle/ bake veg
- Add the courgettes & aubergine to a large griddle pan with a little oil. Turn frequently until cooked through and slightly charred.
- Alternatively
- Pre heat your oven to 180c
- Add the veg to a large baking tray with some oil and season well.
- Bake for approx 30 minutes or until soft and a little charred. Set aside.
To make the coconut mint dip
- Add all the ingredients to a jar and mix to combine.
- Add a little water to loosen if desired.
To cook the flatbreads
- Heat a large griddle pan or frying pan to medium.
- Divide the dough into four, 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
- Top the flatbreads with the griddled veg & mint dip.
Notes
2-4 servings