Name: Blistered Tomato Spring Veggie Flatbread
Prep time: 10 min
Cook time: 35 min
Total time: 720 min
Ingredients: 660 g halved Cherry tomatoes; 350 g sliced Zucchini; 1 sliced Shallot; 2 heads trimmed Asparagus; 135 g Extra virgin olive oil; 2 pinches Pink himalayan salt flakes; as needed Black pepper; as needed Pecorino cheese; as needed Pine nuts; as needed Fresh parsley; as needed Feta cheese; 600 g Water; 15 g Active dried yeast; 1 tablespoon Sugar; 1 kg plus some more Strong white bread flour

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Blistered Tomato Spring Veggie Flatbread

Tenina Holder

Posted January 12, 2022 (Last updated January 12, 2022)

Serves

Total Time

12hrs

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.

Ingredients

Cherry tomatoes660 ghalved
Zucchini350 gsliced
Shallot1sliced
Asparagus2 headstrimmed
Extra virgin olive oil135 g
Pink himalayan salt flakes2 pinches
Black pepperas needed
Pecorino cheeseas needed
Pine nutsas needed
Fresh parsleyas needed
Feta cheeseas needed
Water600 g
Active dried yeast15 g
Sugar1 tablespoon
Strong white bread flour1 kgplus some more

Method

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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