Vegetarian Flatbread with a Medley of Mediterranean Vegetables

Summer dinner or lunch with freshly baked Italian vegetarian pizza with vegetables, and fresh basil.


2 3/4    cup                  All-purpose flour, (plain flour)

2          tsp                   Sugar

1/4       tsp                   Sea salt

2          tsp                   Active dry yeast

1/4       cup                  Olive oil, light tasting (or extra virgin)

1          cup                  Very warm water (above room temp.)

2          tbsp                 Olive oil

4          tbsp                 Organic Fire Roasted Tomato paste

                                    Sea salt, to taste


1          tbsp                 Olive oil

1                                  Organic Green bell pepper, seeded and sliced into strips

1                                  Organic Red bell pepper, seeded and sliced into strips

1          sml                  Organic Red onion, peeled and thinly sliced

1          sml                 Organic Eggplant, thinly sliced

¼         cup                  Organic Sliced black olives

3          tbsp                 Organic Basil leaves, torn

  1. Add 1 cup of the flour, the sugar, salt and yeast into a large mixing bowl.  Add 1/4 cup oil and the warm water.
  2. Using a kitchen mixer (preferably with a dough hook), mix together on medium speed for 3 minutes, scraping sides of the bowl down occasionally. While mixing, add in enough remaining flour until dough is soft and leaves side the of bowl.
  3. Turn onto a lightly floured surface and knead for 5 to 10 minutes or until dough is smooth and elastic.
  4. Place in a greased bowl, cover with a clean kitchen towel and let rise in warm place 1 to 1-1/2 hours or until doubled in size.
  5. Heat oven to 425 degrees and lightly grease 2 cookie sheets and set aside.
  6. Punch down the dough and divide in half. Shape each half into a flattened 12-inch round on the cookie sheet. Cover each base with a clean kitchen towel and let rise in a warm place for 20 minutes.
  7. Prick centers and 1 inch in from edge thoroughly with a fork. Brush each base with the oil and then with the tomato paste. Sprinkle over a little salt and bake 12 to 15 minutes or until golden brown.
  8. Meanwhile, prepare your toppings. Heat the olive oil in a large skillet over medium to high heat. Add the bell pepper, onion, and eggplant and cook until softened. If you wish you could also chargrill your vegetables for a more intense flavor.
  9. Once flatbreads are cooked, arrange the cooked vegetables on top of both flatbreads and sprinkle with sliced olives and fresh basil leaves.
  10. Slice and serve immediately.


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