Veggie Loaded Flatbread Recipes

VEGGIE LOVERS FLATBREAD PIZZA (GLUTEN FREE)

Steps:

• Preheat oven to 220°C (425°F). Line a baking tray with non-stick baking paper. Place your flatbread in the oven and lightly toast (dried) for 5 minutes. Remove and set aside.
• Add a few tsp of olive oil to a pan and sauté your onions and garlic until tender and fragrant; about 2 minutes.
• Build your pizza! Mix your diced tomatoes with your torn herbs and spread evenly on the flatbread. Place the sauteed onion and garlic on top.
• Layer your vegetables on top starting with sliced zucchini, yellow squash, etc. Finish topping with the shredded greens, goat cheese, seasoning, and fresh herbs.
• Place in oven on center rack until edges are crispy and cheese is melted; about 10-15 minutes.
• Remove and top with cracked black pepper, dash of sea salt, and drizzle with olive oil.
• Optional crushed red pepper chili flakes to top.
• Feel free to add in extra herbs on top or cooked diced protein when you add your cheese. You can add your shredded salad last with the cilantro if you rather have the ingredients more crisp!

VEGGIE-LOADED FLATBREAD

Steps:

• Heat the grill to its highest setting. Spread the onion wedges out on a baking tray and drizzle with 1 tbsp of the oil. Grill for 3-5 mins turning halfway through, then add the tomatoes to the tray, season and grill for a further 5 mins or until juicy and popping.
• Put the chickpeas in a pan with the garlic and remaining 1 tbsp oil, then heat for 5 mins before crushing the chickpeas using a potato masher. Stir through the tahini, the lemon zest and juice along with 2 tbsp water. Season.
• Warm your flatbread under the grill for a couple of minutes. Top with the crushed chickpeas, then the tomato and onion mixture. Finish with the olives, feta and basil, and a drizzle of olive oil.

LOADED HALLOUMI FLATBREADS

Steps:

• Make the crunchy salad: mix all the ingredients together in a bowl.
• Make the dressing: heat the oil in a small frying pan (skillet) over a low heat. Add the chile and ginger and cook for 2 minutes, then stir in the seeds. Cook for 1-2 minutes until fragrant. Put the yogurt in a clean bowl and stir in the chile, ginger and seed mixture. Season to taste. Gently toss the salad in the dressing.
• Dry-fry the halloumi in a non-stick frying pan (skillet) over a medium heat for 2-3 minutes each side until golden brown and crispy on the outside and softened inside. Remove and drain on kitchen paper (paper towels).
• Warm the flatbreads on a griddle pan or in a low oven and spread them with the hummus. Top with the halloumi and crunchy salad, and dot with harissa. Serve immediately.

GRILLED GARDEN VEGGIE FLATBREADS

Steps:

• Grill flatbreads, covered, over indirect medium heat 2-3 minutes or until bottoms are lightly browned., Remove from grill. Brush grilled sides with oil; top with tomato and onion to within 1/2 in. of edges. In a small bowl, toss cheeses with basil and garlic powder; sprinkle over vegetables. Drizzle with vinegar; sprinkle with salt. Return to grill; cook, covered, 2-3 minutes longer or until cheese is melted. Cut into wedges.