Fig & Caramelised Onion Pizzettes with Microgreens

Fresh & Tasty Fig Pizzettes with Microgreens

You’re in the right place to be culinarily inspired from these Pizzettes with Microgreens!

Have you heard of microgreens? These delicious little greens are super healthy & tasty. They’re the seedlings that grow before turning into a fully grown vegetable or herb. These seedlings are microgreens and are saturated with nutrients – compared to their adult vegetable counterparts they can actually contain, pound for pound, up to 40 times the nutrients!

Not only are they delicious and good for you, they’re super easy to grow at home 100% organically. They’re a fantastic ingredient to use as a salad, sneak into smoothies, top your soups with, or make tasty pizzettes like this recipe I’m sharing.

Figs, Tomatoes & Feta – What’s not to love?

I’ve used three varieties of microgreens in this recipe, they’re the easiest to start growing. They are radishes, sunflowers and pea shoots, they seriously taste like their adult vegetables too. I’ve used all three varieties topping these pizzettes where I’ve made my easy no-fuss dough and I’ve cooked up some caramelised onions for the base. The cooked figs and juicy tomatoes marries so well with the fresh microgreens that I’ve generously decorated the pizzettes with.

For another fresh cooking idea check out this tasty Sweet & Sour Crispy Tofu vegetable bowl or take a look at my Instagram for other recipes!

Print Recipe

Fig & Caramelised Onion Pizzettes with Microgreens

 Delicious organic flatbread recipe, with seasonal vegetables and nutritious microgreens

Course: Main Course

Cuisine: Mediterranean

Keyword: Caramelised onions, Fig flatbreads, Homemade flatbreads, Microgreens

Servings: 8 Flatbreads

Ingredients

• 300 g Self raising flour Some extra for dusting
• 2 Pinches of salt
• 1 tsp Baking powder
• 300 g Alpro coconut yoghurt
• 3 tbsp Olive oil

Caramelised Onions

• 600 g Red onions Sliced
• 1 tbsp Olive oil
• ¼ tsp Salt
• 1 tbsp Balsamic vinegar
• 2 tsp Maple syrup

Toppings

• 150 g Cherry tomatoes Halved
• 8 Figs Sliced
• 100 g Feta cheese I used the Sainsbury's Dairy Free Feta
• 50 g Radish microgreens
• 50 g Sunflower microgreens
• 50 g Peashoot microgreens

Instructions

• Preheat the oven to 180c
• Start by prepping the dough for the flatbreads, mix all of the dry ingredients into a large bowl then stir through the yoghurt until the dough forms into a ball.
• Lightly dust a clean work top with flour then gently knead for 8 minutes. This starts off to be quite wet and sticky so keep lightly dusting the side and your hands whilst kneading.
• Once you’ve kneaded the dough, place it back in your mixing bowl and cover with a damp tea towel then leave to rest for 10 minutes.
• In the meantime you can start on your caramelised onions. Heat the oil in a large pan then add the salt and sliced onions cooking them over a medium heat for 15 minutes. Stir occasionally and if the onions start to stick too much turn the heat down.
• Once the onions are soft, golden and starting to caramelise in their juices add the vinegar and maple syrup then cook for a further 5 minutes. Give it a taste to check if you need any more maple syrup, vinegar or salt to your preference.
• Once the flatbreads have rested, divide the dough into 8 pieces then dust the side with flour and either with your hands or a rolling pin, roll a piece of the dough out into a rough circle about 1cm thick.
• Heat 1 tsp of olive oil into a frying pan big enough for your rolled out dough, turn your extraction fan on and open your windows, this can get a little smoky. Once the oil is hot carefully place your rolled out dough into the frying pan and cook each side for 2 minutes. You should see bubbles form and it rise slightly. I started rolling my next flatbread out whilst one was cooking. Repeat this process for all 8.
• Once they’re all cooked, dollop 2 tbsp of caramelised onions onto the flatbreads and spread evenly over the surface. Decorate them with the cherry tomato halves and fig slices, crumble over 50g of the dairy free feta then place in the preheated oven for 5-10 minutes, until he tomatoes and cheese have softened slightly. (I placed tinfoil on the wire racks in my oven then placed 4 flatbreads on each shelf)
• Remove from the oven and serve with a bundle of mixed microgreens adorning the top, crumble the rest of the feta and give a good grinding of freshly ground pepper. Enjoy!