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Knead for speed: Margo and Rosa Flanagan’s easy vegetarian flatbread pizza recipes | Vegetarian food and drinks

flatbread pizza is the perfect canvas to get creative. Think of these recipes as guidelines and replace and use whatever ingredients you have on hand, especially anything that needs to be used up.

Flatbread dough

If you’re not using all the dough at once, roll the remaining pieces into a ball, cover, and refrigerate for up to three days.

Active preparation 10 minutes
Rise time 3 hours
makes 3 flat bread bases

Close-up of a hand kneading a pile of dough
Flatbread dough from Simple Fancy cookbook. Photo: Kate Battersby and Margo Flanagan/Allen & Unwin

½ cup cold water
1 tsp instant dried yeast
Pinch of raw sugar
2 cups of flour
1 tsp sea salt
2 tbsp oil
plus extra for greasing
2 tbsp water

Place the water, yeast and sugar in a bowl. Set aside for 10 minutes. It should start to get foamy. In a separate bowl, combine the flour and sea salt and make a well in the centre. Add the yeast mixture, oil and additional water.

Use your hands to form a dough in the bowl. Place the dough on a lightly floured work surface and knead for about five minutes, or until the dough is smooth and elastic.

Drizzle a small amount of oil into a clean bowl and use your hands to rub the oil inside. Place the dough in the greased bowl and cover gently with the oil.

Cover the bowl with beeswax wrap or cling film and let rise in a warm place for about three hours, or until the dough has doubled in size. Once the dough has doubled in size, lightly flour your bench again and shape the dough into a long cylinder.

Divide the dough into three pieces and roll out with a rolling pin, ready to be topping.

Zucchini, pesto and caper flatbread

This is Rosa’s favorite flatbread recipe. By replacing the traditional tomato base with a pesto, you get a fresh, summery, vibrant pizza.

Zucchini Flatbread from Simple Fancy cookbook
Zucchini Flatbread from Simple Fancy cookbook Photo: Kate Battersby and Margo Flanagan/Allen & Unwin

Dough, recipe above, rolled into three individual flatbreads
Pesto
(homemade or store bought)
2 courgettes
sliced ​​very thin with a vegetable peeler
250 grams cherry tomatoes
halved
2 tbsp capers
150 g feta
optional

To serve
Pesto
Sea salt
taste
Black pepper
taste
Extra virgin olive oil

Preheat the oven to 190C.

Arrange the three flatbread bottoms between two baking sheets. Divide the pesto generously over the bases, followed by the zucchini slices, cherry tomatoes and capers. Sprinkle over the feta, if using.

Bake the flatbreads for 15 minutes, then remove from the oven and garnish with extra dollops of pesto, sea salt, black pepper and a drizzle of extra virgin olive oil.

Cut into slices and serve while warm. These are the tastiest and eaten straight from the oven.

Smoked tomato, caramelized onion and eggplant flatbread

Chipotle peppers and smoked paprika add great smokiness to this thick tomato-garlic sauce in this recipe, which is Margo’s all-time favorite. The relish is also delicious on sandwiches or as a dip for fries.

Anything you don’t use will keep in an airtight container or jar in the refrigerator for up to two weeks.

Smoked tomato, caramelized onion and eggplant flatbread from Simple Fancy cookbook
Flatbread with smoked tomato, caramelized onion and eggplant from the Simple Fancy cookbook. Photo: Kate Battersby and Margo Flanagan/Allen & Unwin

For the taste
1 can (400 g) peeled tomatoes
2 chipotle peppers in adobo sauce, coarsely chopped
1 tbsp red wine vinegar
2 cloves garlic, pressed and coarsely chopped
½ tsp smoked paprika
½ tsp ground cumin
Pinch of chili flakes
1 tsp sea salt
Black pepper, to taste

For the flatbread
Dough, rolled out in three individual flatbreads
Smokey Tomato Relish
Caramelized onions
homemade or store bought
2 aubergines
cut into strips and roasted
3 stalks of kale
stems discarded and leaves roughly torn into small pieces
150 g feta, optional

To serve
Handful of rocket
¹⁄₃ cup toasted pine nuts
Sea salt, to taste
Black pepper, to taste
Extra virgin olive oil

To make the relish, place all ingredients in a small saucepan, stir and bring to a boil. Cook for about 15 minutes, until fragrant and thick. Stir occasionally to prevent the sauce from burning to the bottom of the pan. Remove from heat and set aside to cool.

To make the flatbread, preheat the oven to 190°C.

Arrange the three flatbread bottoms between two baking sheets. Divide the tomato sauce generously over the bases, followed by the caramelized onions and roasted aubergine. Divide the kale pieces over it, optionally followed by the feta.

Cover of Simple Fancy cookbook with two women eating on the beach
Photo: Kate Battersby and Margo Flanagan/Allen & Unwin

Bake the flatbreads for 15 minutes.

Once cooked, remove from the oven and sprinkle with arugula, pine nuts, sea salt, black pepper and a drizzle of extra virgin olive oil. We also love to dip some extra flavor on top.

Cut into slices and serve while warm.

  • This is an edited extract from simple fantasy by Margo and Rosa Flanagan, now available from Allen and Unwin ($39.95)