Flatbread Pizzette

By: David Frenkiel, Luise Vindahl Andersen
From: Green Kitchen At Home
Serves: 4
Photographer: David Frenkiel

When time is short and hunger is imminent, this little shortcut recipe will give you dinner on the table really quickly. We just slather pesto on top of slices of our Rainbow Flatbread, cover them with thinly sliced veggies (cheese, if preferred) and herbs, then roast or grill on a high heat until crispy. We have made two different combinations – one with mushroom and rocket, and one with a Caprese-inspired topping – but just like ordinary pizzas, a heap of other toppings can be added. Just be sure to slice hard vegetables thinly so they will be baked in the short time. Our Big-batch Tomato Sauce can be used instead of pesto.

Ingredients

Quantity	Ingredient
16 slices	Rainbow flatbreads
or 16 slices	flatbreads of choice
1 quantity	Perfect pesto
or 1 quantity	store-bought
2	portobello mushrooms, cleaned
or 4	cremini mushrooms, cleaned
16	heirloom cherry tomatoes
125g	buffalo mozzarella
2 tablespoons	extra-virgin olive oil
2 teaspoons	dried herbs of choice
	sea salt
	freshly ground black pepper

To Serve

Quantity	Ingredient
	fresh thyme leaves or torn fresh basil leaves
	rocket leaves

Method

Preheat the oven to 250°C and line a baking tray with parchment paper.
Place the flatbreads on the tray and spread them with the pesto. Thinly slice the mushrooms and tomatoes and arrange separately on top of the flatbreads. Break the mozzarella into small pieces and tuck them in between or on top of the tomatoes. Brush the toppings with the oil, sprinkle over the herbs and season to taste with salt and pepper.
Bake for about 10 minutes or until crispy and golden. Remove from the oven and serve the tomato pizzette topped with a sprinkling of fresh herbs and the mushroom pizzette with a scattering of rocket.