Description
This easy 5-ingredient flat bread whips up in no time, then it’s ready for it’s toppings of pesto, pumpkin, tomato and rocket!
Ingredients
Scale
- Spinach & Basil Pesto
- 1/3 cup store-bought pesto or make my homemade pesto recipe here and half the recipe
- Roasted Pumpkin
- 200g butternut pumpkin, skin removed and chopped into small cubes
- 1 Tbsp extra virgin olive oil
- Flat Bread
- 1 1/4 cups (165g) white unbleached all purpose flour
- 1 tsp (4g) instant dried yeast
- 1/2 (5g) tsp salt
- 1/2 cup (120ml) warm water
- 2 tsp (9g) extra virgin olive oil
- Extra virgin olive oil, for frying
- Toppings
- 1 large tomato, sliced
- Handful of fresh rocket/arugula leaves
- Extra virgin olive oil, if desired
Instructions
- Roasted Pumpkin
- Preheat oven to 180ºC (350ºC).
- Chop pumpkin into small 2cm cubes and place in a small oven roasting pan. Drizzle over oil and toss to coat well.
- Transfer to oven and roast for 20-25 minutes or until pumpkin is just tender.
- Remove from oven, give them a stir and set aside.
- Leave the oven on.
- Flat Bread
- In a large mixing bowl, add flour. Whisk through yeast and salt. Make a well in the centre.
- Pour in warm water and olive oil. Using a wooden spoon, gently mix the flour into the liquid. Mixing until a soft dough forms. You may want to use your hands for this step!
- On a lightly floured surface, turn out dough and knead lightly until the dough is smooth all over, approx. 10-20 seconds of light kneading.
- Form dough into a smooth ball on floured surface and cover with a clean tablecloth. Allow to rest for 10 minutes.
- In a large cast iron skillet or fry pan, drizzle enough olive oil to create a light coating on the base of the pan. Begin to warm pan over a low heat.
- Lightly dust a rolling pin with flour. Roll out dough to a 1cm-2cm thick round or large enough to fit perfectly into your fry pan.
- Increase heat of pan to high. Once hot, place dough round into pan and cook for 30-40 seconds or until air bubbles begin to appear under the dough.
- Carefully flip over and cook for a further 20-30 seconds until golden and cooked through. Turn off heat and carefully remove bread from the pan and place on a large pizza tray or large flat oven tray.
- Assemble
- Spread over pesto, adding more or less if desired.
- Add sliced tomato.
- Scatter over roasted pumpkin.
- Transfer flat bread to the oven and bake for 10-15 minutes or until the tomatoes just begin to soften and the bread is warmed through.
- Remove from oven and top with fresh rocket leaves.
- Slice into desired sized pieces.
- If desired, finish off with a drizzle of extra virgin olive oil.
- Serve and enjoy!
- Store leftovers in an airtight container, refrigerated, for 1-2 days.
- Prep Time: 30min
- Cook Time: 20min