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Colourful vegetable flatbreads
Lunch

Colourful vegetable flatbreads

Flatbreads made with spinach dough and beet dough, baked crisp and topped like small mini-pizzas. A filling dish that works for lunch or dinner.

EverydayDinnerLunchGrøntsagerVegetarianDansk
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Rate:
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50 min total
4 servings
Easy

Ingredients

servings
Units

  • Spinach dough

    • 2.6 oz Fresh spinach
    • about 0.8 cup Water
    • 8.8 oz Plain flour
    • 1 tbsp Olive oil
    • 1 tsp Salt
    • about 0.4 oz Yeast

  • Beet dough

    • 5.3 oz Cooked beetroot
    • about 0.8 cup Water
    • 8.8 oz Plain flour
    • 1 tbsp Olive oil
    • 1 tsp Salt
    • about 0.4 oz Yeast

  • Topping

    • about 0.8 cup Tomato sauce
    • 5.3 oz Grated mozzarella
    • 1 håndfuld Vegetables of your choice

Instructions

  1. 1

    Prep the vegetables

    1. Blend the spinach with water into a green liquid.
    2. Blend the beetroot with water into a smooth purée.
    10 min
    Blender
  2. 2

    Mix the two doughs

    1. Mix each vegetable liquid with yeast, oil, salt and flour.
    2. Knead into soft, pliable doughs.
    15 min
    Bowl
  3. 3

    Prove the dough

    1. Leave the doughs covered to rise until nearly doubled.
    20 min
  4. 4

    Shape the flatbreads

    1. Divide the doughs into smaller pieces and roll them flat.
    5 min
  5. 5

    Top and bake

    1. Spread tomato sauce, cheese and vegetables over the flatbreads.
    2. Bake until crisp and golden in the oven.
    15 min
    220°C
    Oven

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Details

Nutrition

Calories

520kcal

Protein

18g

Fat

16g

Carbs

70g

Serving Size

300g

Dietary

Allergens

GlutenMælk

Serving

Suggestions

  • • Serve straight from the oven as small mini pizzas

Drink Pairings

  • • non-alcoholic: Sparkling water with lemon

Side Pairings

  • • Green salad

Dessert Pairings

  • • Fruit

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store in an airtight container in the fridge

Tips

Preparation

  • • Blend the vegetables completely smooth for clear colour in the dough.

Cooking

  • • Bake the flatbreads on a hot baking tray for a crisp base.

Serving

  • • Let everyone eat their own little flatbread.

Variations

Flavor

  • Mild and vegetable-forward

Health

  • Vegetable-based main

Method

  • Oven-baked flatbreads

Toppings

  • Pesto, mushrooms, or roasted vegetables

Author

C

Camilla

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Author

C

Camilla