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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.
Prep time: 1 hour
Cook time: 30 minutes
2-4 servings
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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.
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