Blistered Tomato Spring Veggie Flatbread

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recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

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:

recipe updated Oct 8, 2019


  • Cherry tomatoes icon
    Cherry tomatoes
    660g (about 3¼ cups)
  • Zucchini icon
    350g (about 1¾)
  • Shallot icon
    1 (42g)
  • Asparagus icon
    2 heads (None)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    66ml (4½ tbsp)
  • Sea salt icon
    Sea salt
    1 pinch
  • Black pepper icon
    Black pepper
    as needed
  • Pizza dough icon
    Pizza dough
    240g (about ½)
  • 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


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