This colourful recipe is a vibrant, vegetable-forward flatbread baked on the BBQ Outdoor Pizza Pan. Six different vegetables are layered on top of a fresh almond arugula pesto and finished with tangy goat cheese for an elevated take on your standard grilled pizza. The even heat distribution of the enamelled cast iron Pizza Pan means you get a crisp, chewy crust in a matter of minutes. It’s a flavorful way to serve the bounty of the season while enjoying cooking outdoors.
Main INGREDIENTS
- Bread & Cereals
Ingredients
Method
Ingredients
Dough:
- 1/2 cup warm water
- 1/2 teaspoon sugar
- 1/2 teaspoon instant yeast
- 1 1/2 cups all-purpose flour, plus extra if needed
- 1/2 teaspoon salt
- 1 1/2 teaspoons olive oil
Almond Rocket Pesto:
- 1 pound rocket
- 1 tablespoon lemon juice
- 1/4 cup toasted almonds
- 1/4 cup grated parmesan cheese
- 1 1/2 teaspoons chopped garlic
- 1 cup olive oil
- 1 teaspoon salt
Flatbread:
- Semolina flour, for dusting board
- Olive oil
- 1/2 small cooked beet, thinly sliced
- 115g oyster mushrooms
- 1/4 cup cherry tomatoes, sliced in half
- 1/2 red bell pepper, thinly sliced
- 1/4 red onion, thinly sliced
- 1 cup rocket
- 115g goat cheese, crumbled
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Method
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1For the dough: Combine the water, sugar, and yeast in a stand mixer bowl. Let stand until bubbles appear, about 5 minutes. Add the flour and salt to the bowl. Using a dough hook, mix the dough at medium to low speed until a ball is formed and pulled away from the sides of the bowl, for about 8-10 minutes. If the dough is too wet and sticky, add 1 tablespoon of flour and mix until combined, adding more if needed.
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2Coat a clean mixing bowl with the olive oil. Add the dough and cover loosely with a wet cloth or plastic wrap. Let the dough rise until it is doubled in volume, about 2 hours. Or you can cover it and let it rise overnight in the fridge. If rising overnight, remove from the refrigerator and let come to room temperature for 30 minutes before use.
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3For the pesto: Place the rocket, lemon juice, almonds, parmesan, garlic, olive oil and salt in a blender or food processor. Blend on low until a coarse pesto is formed. Set aside.
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4For the flatbread: When ready to assemble flatbread, preheat the grill or oven to 260°C. Lightly flour a work surface with semolina flour. Roll out the dough until it is about 38cm long by 20cm wide.
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5Lightly coat the Pizza Pan with olive oil and sprinkle with semolina flour. Transfer the dough to the Pizza Pan. Spread rocket pesto over the surface of the dough, leaving about 2,5cm around the edges. You may only need some of the pesto.
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6Top the pesto with the beets, mushrooms, tomatoes, red pepper, red onion, rocket and goat cheese. Place the Pizza Pan on the grill (or in the oven), close the lid and bake until the toppings are softened and the dough is crisp and brown about 12 minutes.
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