Blistered Tomato Spring Veggie Flatbread

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    12hrs 0mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    880

If you have a great pizza oven or pizza stone for that matter, these will be out of this world delicious. Get them done people. Taste buds are primed.

Inspired by: https://tenina.com/recipes/blistered-tomato-zucchini-flatbread

recipe updated Jan 12, 2022

Ingredients

  • Cherry tomatoes icon
    Cherry tomatoes
    660 g
  • Zucchini icon
    Zucchini
    350 g
  • Shallot icon
    Shallot
    1
  • Asparagus icon
    Asparagus
    2 heads
  • Extra virgin olive oil icon
    Extra virgin olive oil
    135 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes
    2 pinches
  • Black pepper icon
    Black pepper
    as needed
  • Pecorino cheese icon
    Pecorino cheese
    as needed
  • Pine nuts icon
    Pine nuts
    as needed
  • Fresh parsley icon
    Fresh parsley
    as needed
  • Feta cheese icon
    Feta cheese
    as needed
  • Water icon
    Water
    600 g
  • Active dried yeast icon
    Active dried yeast
    15 g
  • Sugar icon
    Sugar
    1 tablespoon
  • Strong white bread flour icon
    Strong white bread flour
    1 kg

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Grater
  • kCook icon TM5
  • kCook icon Large mixing bowl
  • kCook icon Pizza stone
  • kCook icon Tm5 bowl
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Place water, yeast and sugar into the Thermomix bowl
  2. Warm 2 min/37°C/speed 1
  3. Allow mixture to sit in the bowl until it starts bubbling
  4. Add flour, salt and evoo
  5. Blend with MC in place 10 sec/speed 6
  6. Knead 3 min/Interval
  7. Tip dough out into a large oiled bowl and cover with a cloth
  8. Transfer into a container with a lid and refrigerate until use
  9. Allow dough to double in size (at least 2 hours) and then allow it to keep rising until it deflates and flattens
  10. Place the tomatoes into a baking dish and drizzle with EVOO and sprinkle with salt flakes
  11. Place under a hot grill and roast for approximately 10 minutes or until the skins are blackened and the tomatoes are soft
  12. Remove from oven and set aside
  13. Add zucchini and extra virgin olive oil to the TM5 bowl
  14. Chop for 2 sec, speed 4
  15. Add the sliced shallots and season to taste
  16. Cook for 10 min, Varoma, speed 1
  17. Preheat a pizza stone to minimum 220°C
  18. Prepare each flatbread by breaking off a piece of dough about the size of a small orange
  19. Spread the cooled zucchini mixture on top of each piece of dough
  20. Break asparagus into pieces and lay on top
  21. Using a microplane give the whole thing a good dose of grated pecorino
  22. Top with a few pine nuts
  23. Drizzle the edges of the dough with EVOO
  24. Cook each flatbread on the pizza stone until dough is well cooked and the top is bubbling, approximately 15 minutes unless you have a really hot oven available
  25. Place a few of the roasted tomatoes on top, making sure a bit of juice goes onto the topping
  26. Garnish with parsley leaves and some dollops of feta
  27. Cut into slices and serve hot
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