Spring vegetable Flatbread for professionals

25 servings

Ingredients

Flatbread base:
  • 2,8 l warm water
  • 30 g dry yeast
  • 500 ml olive oil
  • 110 g sugar
  • 50 g salt
  • 4,5 kg flour
For topping:
  • 1,5 kg Pulled Oats® Nude
  • 3 kg ready made pizza sauce (or crème fraiche for different version)
  • 2 kg trimmed and blanched broccolini
  • 1,2 kg green peas
  • 2 kg halved cherry tomatoes
  • 1 kg red onion thinly sliced
  • 1 kg grated cheese
  • zest from 7 oranges
  • 5 tbsp dry oregano

Instructions

Flatbread:
  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.
Topping:
  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 1,5 kg, Frozen

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