Wholegrain flatbread pizza recipe with courgette, mozzarella and broccoli

Pizza Flatbread

A wholegrain flatbread pizza recipe with broccoli, courgette, chilli and mozzarella topping from Wholegrain Goodness. An ideal healthy dinner for all the family.

Total time: 1:00
Prep: 0:45
Cook: 0:15
Level: Moderate
Serves: 8

Ingredients

For the base
  • 1 kg. strong wholemeal bread flour
  • 2 tsp. salt
  • 2 sachets of easy bake yeast
  • 1 tbsp. roasted fennel seeds
  • 6 tbsp. rapeseed oil
  • 600 ml. lukewarm water
For the topping
  • 320 g. tomato passatta
  • 400 g. tenderstem broccoli, blanched in boiling water
  • 2 courgettes, peeled into ribbons
  • 2 red chillies, finely sliced
  • 24 baby plum tomatoes, halved
  • 4 mozzarella balls, drained
  • 1 tbsp. dried oregano
  • 1 bag of rocket
  • rapeseed oil, for drizzling

Directions

  1. To make the base, mix the flour, salt, yeast, fennel seeds, oil and water in the bowl of an electric mixer, fitted with a dough hook, for 5 minutes to make a soft, smooth dough.
  2. Form the dough into a ball and put it in a large, lightly oiled bowl.
  3. Cover with oiled clingfilm and leave in a warm place until the dough has doubled in size. This should take about 40 minutes.
  4. Before adding the toppings, preheat the oven to 220°C, 200°C fan, Gas 7.
  5. To add the toppings, tip the risen dough out onto the work surface and divide it into 8 pieces.
  6. Oil four large baking sheets and put two portions of dough on each one.
  7. Flatten each portion out with your hand to an oblong/flatbread shape, about 30 x 18 cm.
  8. Spread the passatta over each piece of dough.
  9. Cut the broccoli stems in half lengthways and into smaller pieces and place them in lines down the middle.
  10. Curl the courgette ribbons and arrange them round the edge. Sprinkle chilli over.
  11. Add tomato halves then pull apart the mozzarella balls and nestle chunks of the cheese on top.
  12. Bake, 2 trays at a time, for about 15 minutes.
  13. Sprinkle with oregano, drizzle with rapeseed oil and garnish each one with a handful of rocket leaves. Serve immediately.
If you don’t have an electric mixer with a dough hook, knead the dough by hand for at least 5 minutes. For a lighter base, make the dough with half wholemeal bread flour and half plain strong bread flour. To speed up the dough rising, put the bowl in a fan oven at about 40°C.