Pesto Flatbread Pizza by Neleta Winter from Nourish & Flourish Nutrition
Flatbread
Ingredients
200g spelt flour
2 tsp baking powder
Salt to taste
Approx 200g yoghurt
Method
In a bowl add the spelt flour, salt and baking powder and stir through
Add the yoghurt in small amounts stirring as you go to form a soft pillowy dough.
On a floured work surface, split the dough in half and begin rolling the first ball of dough.
Roll to your desired thickness, thin and thick crust.
Place on a baking tray and top with a couple of teaspoons of the pesto, sundried tomatoes, artichokes (chicken, mozzarella) and pop into the oven for around 15-20 minutes at 180c until cooked through and crispy on the edges
To Pan fry the flatbread
Heat a little oil in a frying pan over a high heat and again roll the dough into the thickness you like, you can even do this by hand, place into the pre heated frying pan and cook on both sides until golden.
Remove from the pan and top with the pesto, artichokes, sundried tomatoes, courgette ribbons and avocado. Season with a little salt and drizzle with a little extra virgin olive oil
Feel free to top your pizza with your favourite tomato sauce and to make it even easier for the kids to make by themselves, you can simple add tomato purée and their favourite vegetables.
Pesto
Ingredients
1/4 cup Pistachios, Pumpkin seeds, hemp seeds
30g Mint Leaves
30g Coriander Leaves
30g Flat Leaf Parsley
1 Garlic Clove
1/2 Red Chilli
Salt
Extra Virgin Olive Oil
Method
In a food processor, add the herbs, nuts and seeds along with the garlic, chilli, salt and extra virgin olive oil and blitz until you get a nice rough consistency.
Adjust the oil and salt to desired taste
