Spring vegetable Flatbread

3 servings

This colourful flatbread is topped with delicious broccolini and other spring vegetables, as well as Pulled Oats® Nude to make sure you get your daily proteins. Try also the white alternative version by substituting the tomato-based pizza sauce with crème fraiche.


Flatbread base:
  • 450 ml warm water
  • 4 tsp dry yeast
  • 0,5 ml olive oil
  • 3 tbsp sugar
  • 1½ tsp salt
  • 650 g flour
For topping:
  • 240 g Pulled Oats® Nude
  • 450 g ready made pizza sauce (or crème fraiche for different version)
  • 250 g trimmed and blanched broccolini
  • 150 g green peas
  • 250 g halved cherry tomatoes
  • 1 small red onion thinly sliced
  • 150 g grated cheese
  • zest from 1 orange
  • pinch of dry oregano


  1. In a mixing bowl add water and yeast, let mixture sit for 5 min.
  2. Add oil and stir in sugar and salt.
  3. Add flour and mix until smooth sticky dough.
  4. Cover bowl and let dough rise in warm place until double in size (about 1 hour).
  5. Knead dough on a lightly floured surface. Knead until dough becomes smooth and elastic.
  6. Divide into 3 pieces and form into flatbreads.
  1. Preheat the oven to 220°C. Bake flatbreads for 5 minutes. Take out.
  2. Spread sauce evenly on the flatbreads, followed with zest from orange and cheese.
  3. Top with pulled oats, broccolini, red onions, cherry tomatoes, peas and pinch of oregano.
  4. Bake in oven for 8-10 minutes.

Categories: Italian, Main Dish, Mediterranean, Pizzas, Snack, Summer, Vegetarian

In this recipe we used: Pulled Oats® Nude 240 g