Pan Baked Flatbread Pesto Pizza
- ¾ teaspoon baking powder
- 2 cups gluten free all-purpose flour or sprouted flour, plus more for surface
- 1 teaspoons sea salt
- 1 cup whole fat plain yogurt
- Extra Virgin Olive oil for drizzling
- freshly cracked pepper
Whisk baking powder, 2 cups flour, and 1 tsp. salt in a large bowl. Add yogurt and stir to combine. Transfer dough to a lightly floured work surface and knead until mostly smooth, about 1 minute. Cover with a kitchen towel, and let rest 15 minutes. Divide into pieces and roll.
Working one at a time, roll out each piece of dough into a round or triangle about ⅛” thick. Heat 1 tbsp. extra virgin olive oil in a large skillet, preferably cast iron, over medium. Working one at a time, cook dough until underside is golden brown and flatbread is beginning to puff, about 2 minutes. Flip and cook until other side is golden brown, about 1 minute longer; transfer to a plate. Repeat with remaining oil and rounds of dough. Let cool slightly.
Cilantro, Basil and Mint Chutney
- 1 handful fresh fava bean tips or edamame beans
- 1 handful fresh mint
- 1 handful of cilantro
- 1 handful of basil
- 1 handful walnuts or seeds of choice
- 2 cloves garlic, smashed
- ½ tsp sea salt
- 2 tablespoons of Extra Virgin Olive Oil
- Juice of 1 lemon or lime
Using a food processor, add in the walnuts, garlic and salt, then pulse until the mixture is crumbly. Next, add in the fava tips or edamame beans and mint, cilantro and basil leaves, then drizzle some olive oil on top. Pulse again until you get a creamy consistency. You might have to scrape down the sides of the food processor or add more olive oil to get the texture you want. Taste to see if it needs more salt or oil. Store in a sealed jar in the fridge for up to a week or use it up on the flatbread.
To assemble the flatbread, spread on a good layer of pesto, top with some soft crumbled feta cheese with some micro-greens. These are also really yummy with melted onions, spinach, ricotta cheese and pesto. I topped it with sautéed asparagus and sautéed broccolini with micro-greens, edible flowers, some baby tomatoes and micro-greens. Be as creative as you can be with the toppings!