Pesto, Beet n broccolini flatbreads with harissa dressing
Flatbreads are always a quick and easy dinner option. Load it up with any choice of ingredients and you practically have a different dish each time. This flatbread is absolutely good for you with not a single ingredients that I can say as ‘indulgence’.
Servings: 12 Slices
Ingredients
- 2 Sprouted grains pizza base
- 2 Red beets
- 10 stalks Broccolini
- 2 tbsps Pesto
- 2 tsps Harissa paste
- 4 tsps Almond milk
- 6 leaves Basil cut into threads
Instructions
- Slice the beets and trim the broccolini, roast them at 450 degrees hot oven for 20 minutes until tops are charred
- Sprinkle salt and red pepper flakes liberally and set aside
- Take the sprouted pizza base, spread half the pesto sauce evenly
- Arrange half the beets and broccolini randomly on the pizza
- Sprinkle the basil threads liberally
- Whisk the harissa with almond milk to make a smooth paste, drizzle half of it all over the pizza
- Repeat steps 3, 4, 5 n 6 for 2nd pizza base
- Bake at 400 degrees hot oven for 10-15 minutes, until pizza base looks lightly browned and crisped
- Cut pizza into 6 slices each