Flatbread Pizza Toppings Food
FLATBREAD PIZZAS
Provided by Food Network
Categories appetizer
Time 15m
Yield 1 to 2 small flatbreads
Number Of Ingredients 21
Steps:
- For the flatbread: In a small mixing bowl, add the self-rising flour, yogurt, olive oil, rosemary and salt and mix. It might seem like the consistency is sticky, but this is okay!
- Dust a bench top with more of the flour and knead the dough until it forms a ball. If it's still sticky, add more flour to the bench. Roll out the dough with a rolling pin until 1/2 centimeter (1/4 inch) in thickness.
- Heat a small splash of olive oil in a small pan over medium heat. Once hot, transfer the flatbread over and cook until light brown, about 2 minutes. Then flip and cook on the other side for another minute. Serve topped with one of the pizza topping combinations.
FLATBREAD PIZZAS
Whizz up your own homemade hummus and spread onto flatbreads then add toppings for a healthy pizza
Provided by Lucy Netherton
Categories Dinner, Main course
Time 15m
Number Of Ingredients 11
Steps:
- Blitz the chickpeas, half the lemon juice, garlic, cumin and some seasoning in a food processor or mini chopper, adding a few tbsp water to get a spreadable consistency.
- Warm the flatbreads following pack instructions, then spread the chickpea hummus over them evenly. Scatter on the feta cheese, dill and half the rocket, pomegranate and onion.
- Mix together the remaining rocket, pomegranate and onion. Toss through the remaining lemon juice, olive oil and any juice from the pomegranate seeds. Serve the pizzas with the salad.
Nutrition Facts : Calories 369 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.9 milligram of sodium
FLAT BREAD PIZZA
The fastest and most delicious vegetarian pizza you have ever tasted. This is a great favourite with Sure Slim members. We have a flat bread called Mountain Bread in NZ and Australia but any flat bread or even flour tortilla will do.
Provided by RonaNZ
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 200°C/400°F.
- Spread the pesto over the flat bread.
- Thinly slice the courgette/zucchini. I use a mandoline to get thin even slices.
- Thinly slice the eggplant. It doesn't need to be peeled or salted.
- Thinly slice the mushroom.
- Slice the mozzarella.
- Spread the courgette slices evenly over the top of the bread. Add the eggplant and mushroom. Dots the slices of Mozzarella over the top of the vegetables. Add a grind of black pepper.
- Bake until the cheese is golden and bubbled (about 10 mins). The vegetables will cook in this time and the edges of the bread will become very crispy.
- Serve with a green salad for a very filling meal.
- Variations:
- My favourite spread is a coriander and chilli pesto. You can also use black olive paste (tapenade), sun dried tomato pesto or hummus. Pizza or tomato sauce is too wet.
- Other toppings: red pepper, green pepper, onion (put that on top of the cheese to that it roasts), olives, capers, anchovies, salami, pepperoni, ham -- You get the picture.
Nutrition Facts : Calories 203.3, Fat 13.7, SaturatedFat 7.9, Cholesterol 47.4, Sodium 383, Carbohydrate 6.4, Fiber 2.4, Sugar 2.9, Protein 14.9
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