Sandwiches,Savoury

Zucchini Pesto Flatbread {whole wheat}

Yes, a wholewheat pizza base – never thought I would come to this, but here we are. It’s what kids do to you. This recipe is delightfully easy, the edges crisp up well, and if you roll it out thicker, you would see some bubbles too. Of course, you cannot compare this to a neapolitan crust or something as authentic as that, but it makes a satisfying healthier version. I make this our green pizza – with lots of pesto, a bit of cheese, lots of zucchini ribbons, olives and capers, along with chili oil drizzled generously. baked to perfection within 10 minutes, this is a good one!

The Recipe
Serves 6-7

Ingredients

  • Flatbread: yields: 6-7 flatbreads
  • 1 ½ cup whole wheat flour
  • 1 tsp salt
  • 2 tbsp olive oil
  • 2 ½ tsp instant dry yeast
  • 1 tbsp honey
  • ¼- ½ cup warm water
  • Topping:
  • 1 zucchini, peeled into ribbons
  • ½ cup pesto
  • handful of shredded cheese / feta cheese / buratta cheese
  • olives
  • capers
  • fresh basil
  • red chilies
  • extra virgin olive oil or chili oil

Instructions

  • Flatbread:
  • Stir the ¼ cup warm water with instant dry yeast and honey and set aside for 10 minutes
  • In a big mixing bowl, stir together the whole wheat flour and salt
  • Once the yeast has bloomed, make a well in the center of the flour
  • Add the yeast mixture and olive oil and stir to make a dough. Add more water if required
  • Knead for 5-6 minutes
  • Place in a greased bowl and cover with a cloth
  • Place in a warm place for an hour
  • After the hour is completed, knead the dough for a few minutes
  • Then divide into 6-7 equal size shaped balls and roll out into rounds
  • Spread a generous amount of pesto on top of each flatbread
  • Add cheese, zucchini ribbons, olives, capers, red chilies, fresh basil and drizzle of extra virgin olive oil or chili oil
  • Bake in a preheated oven at 180C for 10 minutes
  • Serve hot
  • Can add buratta cheese or feta cheese on top and another drizzle of EVOO on top before serving