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 hourhr
Cook time: 30 minutesmins
2-4 servings
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Ingredients
To make the dough
250gwhite organic flour or wholemeal
1/4tspsea salt flakes
1tspquick yeast
1tspsugar
2tbspolive oil
150mlluke warm water
1cooked beetroot grated
Gluten-free–Pancake bread option
To make the pancakes
120gbuckwheat flour
1grated cooked beetroot
250mlwater
1tspolive oil
1tspbaking powder
1/2tspsea salt
Twist black pepper
For the veg
1aubergine sliced lengthwise
1courgette sliced lengthwise
1tbspolive oil
Pinchsea salt
For the coconut mint dip
3tbspcoconut yogurt
Juice 1/2 lemon
1tbspextra virgin olive oil
Big pinch sea salt
4tbspfresh 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.