Pizza is always a great option for mid week meal and don’t think you have to slave over proving dough, pizza sauces…in fact my flatbread pizza is easy to make and takes no time at all!
This version is using my simple pesto sauce which I make batches of and either keep in the fridge or freeze them in ice cube trays for when I need them, some random veggie items that are easy enough to add to a pizza and some protein rich tempeh which I marinated in a spice mix for added flavour.
The beauty with my flatbread pizza is that it’s so versatile, whatever you have to hand, throw it on…trust me it will work and taste amazing and makes meal prepping so easy and a great store cupboard recipe.
Spicy Tempeh Pizza
200g spelt flour
2 tsp baking powder
Salt to taste
Approx 200g yoghurt
Pesto (see recipes below)
1 block Plant Power Tempeh
2 tsp ras el hanout
In a bowl crumble the tempeh and add the spice mix along with some extra virgin olive oil and salt and leave to marinate for around 10 minutes (while you make the pizza dough)
To make the flatbread
In a bowl add the spelt flour, salt and baking powder and stir through
Add the yoghurt in small amounts stirring as you go to form a soft pillowy dough.
On a floured work surface, split the dough in half and begin rolling the first ball of dough.
Roll to your desired thickness, thin and thick crust.
Place on a baking tray and top with a couple of teaspoons of the pesto, sundried tomatoes, artichokes, peppers and the crumbled tempeh and pop into the oven for around 15-20 minutes at 180c until cooked through and crispy on the edges
To Pan fry the flatbread
Heat a little oil in a frying pan over a high heat and again roll the dough into the thickness you like, you can even do this by hand, place into the pre heated frying pan and cook on both sides until golden.
Remove from the pan and top with the pesto, artichokes, sundried tomatoes, courgette ribbons and avocado. FOr the tempeh, simply pan fry until golden and cooked through and add to the pizza. Season with a little salt and drizzle with a little extra virgin olive oil
1/3 cup Pistachios, Pumpkin seeds, hemp seeds
30g Mint Leaves
30g Coriander Leaves
30g Flat Leaf Parsley
1 Garlic Clove
1/2 Red Chilli
Extra Virgin Olive Oil
In a food processor, add the herbs, nuts and seeds along with the garlic, chilli, salt and extra virgin olive oil and blitz until you get a nice rough consistency.
Adjust the oil and salt to desired taste.