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Spring Veggies Flatbread Pizza - a super simple flatbread recipe, loaded with homemade red pepper hummus and bright spring veggies! #veganpizza #hummusrecipe #flatbreadpizza #meatfree | Recipe on thecookandhim.com

Spring Veggies Flatbread Pizza

Prep: 30 mins | Cook: 20 mins | Total: 50 mins | Quantity: 4 mini pizzas

Ingredients

Flatbread:

  • 3/4 cup (190ml) tepid water (see note)
  • 1 + 1/2 tsp active dried yeast
  • 1 tsp coconut sugar
  • 1 cup (140g) plain white flour
  • 1 cup (140g) plain wholemeal flour
  • 1 tblsp olive oil
  • 1 tsp salt

Hummus:

  • 1 red onion
  • 2-3 cloves garlic
  • drizzle of olive oil
  • 1 cup (400g can) chickpeas
  • 2 tblsp tahini
  • 180g roasted red peppers – I used the ones in a jar
  • 1/2 lemon – grated zest only
  • salt and pepper

Toppings:

  • 1 small courgette – cut into ribbons using a vegetable peeler
  • 12 spears of asparagus
  • 2 cups (80g) tenderstem broccoli
  • 1/2 cup (120g) radishes – quartered
  • 1/4 cup (4-5) thinly sliced spring onions
  • 4 capsules Bee Energised
  • Optional: handful of toasted nuts – I used cashews and pine nuts

 

Instructions

  1. Start with the flatbread pizza bases - put the tepid water into a large bowl or the bowl of a stand mixer
  2. Whisk in the yeast and sugar, cover with a t-towel and leave for around 15 minutes until the surface is frothy
  3. Tip in the flours, salt and olive oil and mix either by hand, with a rubber spatula or the dough hook of your machine, to a smooth soft dough. Because we're using plain flour for a light, chewy dough you don't need to knead the heck out of it! Just mix until it forms a dough
  4. At this point you can transfer to a lightly oiled bowl and store, covered (with a t-towel or cling film), in the fridge for a couple of days. Otherwise cover the bowl with the t-towel again and leave to prove at room temperature for around 30 minutes
  5. While that's proving make the hummus - peel the onion and garlic and finely dice both
  6. Saute gently in a small pan with just a drizzle of olive oil until the onion starts to turn translucent
  7. Tip into your food processor bowl along with the remaining hummus ingredients - chickpeas, tahini, peppers and lemon zest - and whizz until smooth and creamy, stopping the machine and scraping down the sides as necessary
  8. Taste and whizz in salt and pepper as necessary
  9. Bring a large pan of salted water to the boil then add the broccoli, radishes and asparagus and boil for 2-3 minutes until just tender
  10. Add the courgette ribbons and boil for 1 further minute. Drain and set aside
  11. Preheat your oven to 210 Fan / 230 C / 450 F / Gas 8 and line 2 medium trays or one large try with parchment or silicon mats
  12. Tip the flatbread dough onto a lightly floured surface and either use your hands or a rolling pin to roll and shape into 5 inch (12 cm) circles. Lay each base onto a tray, keeping them spaced reasonably apart
  13. Generously spread some of the hummus over each pizza - you probably won't need it all but if you're anything like us, consuming hummus is never a problem!!
  14. Top evenly with a selection of the veggies, sprinkle over some of the spring onions and give each one a pinch of salt and a grind of black pepper
  15. Bake for 20-25 minutes until golden and risen. Sprinkle each one with an opened capsule of Bee Energised and few lightly toasted nuts (if you're using) before serving

Notes

  • The water should be blood temperature - meaning when you put your finger in it you can't feel if it's hot or cold! If anything, err on the side of cold - too hot and you run the risk of killing the yeast

Recipe by The Cook & Him at https://thecookandhim.com/recipes/spring-veggies-flatbread-pizza/