Roasted lemony broccoli & mascarpone flatbreads
Use our recipes for flatbread dough, spiced broccoli, peperonata and lemon & parmesan vinaigrette to make these flatbreads. Prep the linked recipes beforehand
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Prep:10 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 860
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fat 35g
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saturates 12g
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carbs 109g
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sugars 0g
-
fibre 9g
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protein 21g
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salt 2.76g
Ingredients
- 1 batch of flatbread dough (see 'Complete the dish')
- 250g peperonata (see 'Complete the dish')
- 400g spiced broccoli (see 'Complete the dish')
- 50ml lemon & parmesan vinaigrette (see 'Complete the dish')
- 100g mascarpone
- 1 red chilli , deseeded if you like, finely sliced
- 20g parmesan (or vegetarian alternative), finely grated
- 1 tbsp olive oil
Method
Remove the flatbread dough from the fridge, around 30 mins-1 hr before you want to use it. Heat the oven to 220C/200C fan/gas 7. Put a large baking tray inside to heat up.
Stretch the dough out using your hands and tip onto a large sheet of baking parchment. Continue stretching it out until it’s roughly the same size as the baking tray. Spread the peperonata over the base, then stir together the broccoli and vinaigrette. Dot the broccoli evenly over the top along with the mascarpone, then scatter over the red chilli and parmesan. Drizzle the oil evenly over the top.
Using the baking parchment, carefully slide the pizza onto the hot baking tray and cook in the oven for 15-20 mins, until golden and cooked through.
