Blistered Tomato Spring Veggie Flatbread

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    422

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.

recipe updated Oct 26, 2018

Ingredients

  • Cherry tomatoes icon
    Cherry tomatoes
    660g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    22ml
  • Sea salt icon
    Sea salt
    0g
  • Zucchini icon
    Zucchini
    350g
  • Shallot icon
    Shallot
    42g
  • Black pepper icon
    Black pepper
    as needed
  • Pizza dough icon
    Pizza dough
    240g
  • Asparagus icon
    Asparagus
    about 2 heads
  • 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

Tools

  • kCook icon Grater
  • kCook icon Rolling pin
  • kCook icon TM5
  • kCook icon TM5 bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Work surface

Step preview

  1. Prep and set aside cherry tomatoes: halved
  2. Prep and set aside zucchini: sliced
  3. Prep and set aside shallot: sliced
  4. Prep and set aside asparagus: trimmed
  5. Get a clean baking sheet
  6. Add prepared cherry tomatoes
  7. Drizzle with extra virgin olive oil
  8. Sprinkle with sea salt
  9. Roast until softened - 10 min, high heat
  10. Set aside
  11. Fit the TM5 bowl to TM5
  12. Add prepared zucchini
  13. Add extra virgin olive oil
  14. Chop - approx 2 sec, speed 4
  15. Add prepared shallot
  16. Season with black pepper
  17. Cook - approx 10 min, varoma, speed 1
  18. Pre-heat - 220°C
  19. Prepare a clean work surface
  20. Add pizza dough
  21. Roll into dough balls
  22. Roll thinly
  23. Transfer content of TM5 bowl to dough evenly
  24. Break prepared asparagus
  25. Grate pecorino cheese
  26. Top with pine nuts
  27. Drizzle with extra virgin olive oil
  28. Bake one by one until bubbles form - approx 15 min, 220°C
  29. Transfer tomatoes to dough
  30. Garnish with fresh parsley
  31. Crush feta cheese
  32. Slice with pizza cutter
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