Fig & Caramelised Onion Pizzettes with Microgreens
Delicious organic flatbread recipe, with seasonal vegetables and nutritious 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!