Beetroot Flatbread Pizzas with Griddled Aubergine & Courgette | Rebel Recipes (2024)

To make the dough

• 250 g white organic flour or wholemeal
• 1/4 tsp sea salt flakes
• 1 tsp quick yeast
• 1 tsp sugar
• 2 tbsp olive oil
• 150 ml luke warm water
• 1 cooked beetroot grated

Gluten-free–Pancake bread option

To make the pancakes

• 120 g buckwheat flour
• 1 grated cooked beetroot
• 250 ml water
• 1 tsp olive oil
• 1 tsp baking powder
• 1/2 tsp sea salt
• Twist black pepper

For the veg

• 1 aubergine sliced lengthwise
• 1 courgette sliced lengthwise
• 1 tbsp olive oil
• Pinch sea salt

For the coconut mint dip

• 3 tbsp coconut yogurt
• Juice 1/2 lemon
• 1 tbsp extra virgin olive oil
• Big pinch sea salt
• 4 tbsp fresh mint chopped

To make the dough

• Add the flour and salt to a large bowl–mix well.

• Mix the yeast, sugar, olive oil with the lukewarm water and leave for a minute.

• Create a hole in the middle of the flour and gradually add the liquid until you have a dough. Tip the dough onto a floured chopping board. Knead for a few minutes until the dough is springy. Now add in the grated beetroot–knead to incorporate.

• Transfer back to the bowl and cover with a damp cloth for about a hr. The dough should have doubled in size.

• Transfer back onto the floured chopping board and knead again to knock back.

To make the pancake bread

• Add the flour and other dry ingredients in a bowl, make a well in the middle and add the olive oil.

• Grate in the beetroot, mix, then gradually pour in the water, mixing with a spoon or whisk, until you have a batter like consistency.

• Heat a small/pancake pan until very hot, then spoon the mixture a ladle full at a time into the pan and fry for 1-2 minutes until the underside is firm. Carefully flip the pancakes and then cook for another minute until the pancakes are cooked through and slightly golden. Repeat.

To griddle/ bake veg

• Add the courgettes & aubergine to a large griddle pan with a little oil. Turn frequently until cooked through and slightly charred.

• Alternatively

• Pre heat your oven to 180c

• Add the veg to a large baking tray with some oil and season well.

• Bake for approx 30 minutes or until soft and a little charred. Set aside.

To make the coconut mint dip

• Add all the ingredients to a jar and mix to combine.

• Add a little water to loosen if desired.

To cook the flatbreads

• Heat a large griddle pan or frying pan to medium.

• Divide the dough into four, then roll out the first flatbread.

• Pop it on the griddle pan and allow to cook and char a little on that side, then flip to cook to on the other side.

• Repeat

• Keep the flatbreads warm on a plate covered with a clean cloth.

To serve

• Top the flatbreads with the griddled veg & mint dip.