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.
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.
Notes
2-4 servings