Rainbow Veggie Flatbread Pizza
Prep time: 25 min / Cooking time: 15 min
Serves 4
This recipe is vegetarian
Approximate price: £4.66 for full recipe
INGREDIENTS:
350g plain flour
3 tbsps. oil
150ml warm water
100g tomato passata
1 tsp dried basil
150g cheese, grated
1 small red onion, diced chunky
100g sweetcorn, drained
200g cherry tomatoes, halved
1 green pepper, diced chunky
METHOD:
1. Pre heat the oven at 200°C.
2. To make the flatbreads: put flour in a large bowl with a pinch of salt (and pepper if you like). Create a well in the middle and add 3 tbsp. of oil. Slowly start adding the warm water while mixing (I would start mixing with a fork and when starts coming together finish it with my hands). Add all the water until you have a thick smooth dough that is not sticky. If you think it needs it, you can add a little bit more water.
3. Put the dough in a floured work top and knead for a minute or two until smooth. Put it back in the bowl and cover with a cloth. Let it rest for 10 min.
4. Meanwhile, put the passata in a small bowl and add the dried basil, some seasoning and mix well.
5. Prepare all you vegetables: drain the sweetcorn, half the cherry tomatoes and dice the onion and pepper.
6. Take the dough from the bowl and divide into 4. Roll those four pieces into balls and then using a rolling pin, roll each one out onto a thin pizza base.
7. Put the flat breads on a greased baking trays and cook in the oven for 3 minutes. Remove from the oven and turn the flat breads over.
8. Spread the herby passata on top of each of them, sprinkle with the grated cheese and top with your prepped veggies.
9. Put them back in the oven and cook for 10 – 12 minutes, or until the cheese has melted.
10. Serve warm from the oven with a side salad.
TIPS:
You can use mozzarella instead cheddar.
If you feel fancy, you can arrange the veggies in a pattern so they look like a rainbow.
If you do not have tomato passata you can use tomato puree instead, just use less because the flavour is very strong. You can make your own tomato base sauce by lightly cooking some cherry tomatoes in some oil and crushing them with a potato masher or fork; it will be chunkier but delicious.
You can add garlic, chilli or any other herbs (fresh & dried) that you like to the tomato passata.
Use some cooked meats as a topping. Ham, bacon or chorizo will work really well.
Swap veggies around to your family favourites, pretty much any veg will work well here.
Super child-friendly recipe if you would like to get the children involved, great way for them to choose whatever toppings they like.
NUTRITIONAL INFORMATION:
Nutrition per serving, based on 4 servings per recipe with no added salt:
Energy 456Kcal
Fat 10.23g
Saturates 1.17g
Carbs 79.14g
Sugars 2.40g
Fibre 5.23g
Protein 9.93g
Salt 0.09g
Red onions: low in calories but high in antioxidants! Onions are rich in an antioxidant known as Quercetin which is thought to fight inflammation and boost our immune system. A versatile flavour to add into many dishes.
Sweetcorn owes its yellow colour to carotenoid pigments, an antioxidant that helps protect your eyes. So like carrots eating sweetcorn will help keep your eyes healthy!
Cheese is a good source of protein and calcium. Cheese is high in saturated fat and may raise blood cholesterol levels, therefore should be eating as part of a balanced diet.
Tomatoes are rich in vitamin C that helps protect cells & keeps them healthy, it also helps maintaining healthy skin, blood vessels & bones. Tomatoes also have a powerful antioxidant called lycopene that may help lower the risk of certain cancers as well as to improve heart health. Tomatoes should always be stored at room temperature as keeping them in the fridge impairs their flavour.
Green peppers (and yellow ones too) are rich in lutein, an antioxidant that helps to keep your eyes healthy.
