Flatbread Pizza
512kcal
Ingredients
- 4 flatbreads
- 2 tablespoon butter
- 2 garlic cloves minced
- 4 tablespoon sun-dried tomato pesto
- 1 red onion sliced
- 1 courgette sliced
- 10 green olives
- 125 g fresh mozzarella sliced
- 2 teaspoon dried oregano
- 4 teaspoon pepperoncino
- 2 tablespoon balsamic glaze
- 2 tablespoon hot honey
- ¼ cup fresh basil leaves
Method
- Preheat your oven to 180C | 356F and place your flatbreads on a large baking tray.
- Melt the butter in a microwave-safe bowl in the microwave (10-second bursts until melted) and stir in the minced garlic.
- Brush the garlic butter over the flatbreads, then spread 1 tablespoon of the pesto over each one.
- Next, sprinkle over the remaining toppings, ensuring everything is evenly spread over the flatbreads.
- Top your flatbread pizzas with dried oregano and pepperoncino (optional, as this does make it spicy!), and then bake for 12 minutes.
- Drizzle over the balsamic, hot honey, and shredded basil, then cut and serve.
Nutrition
Serving1gCalories512kcalCarbohydrates70gProtein16gFat19gSaturated Fat8gPolyunsaturated Fat9gCholesterol37mgSodium845mgFiber4gSugar19g
Notes
This recipe is perfect for meal prepping or enjoying as leftovers the next day! Store in an air-tight container or wrapped in foil in the fridge for 2-3 days maximum to preserve the quality of your pizza.