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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’.
Cook Time15 mins
Roasting Time20 mins
Course: Appetizer
Cuisine: Fusion
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