Flatbread Pizza with a Greek Twist
with olives, Greek-style cheese and a cucumber salad- Melk (inclusief lactose)
- Tarwe
- Gluten
In dit recept is gewoon platbrood vervangen door een volkoren variant. Zo krijg je meer vezels binnen!
Ingredients
1 piece
Red onion
½ piece
Bell pepper
1 piece
Tomato
15 g
Grated Gouda
(Contains: Melk (inclusief lactose))
10 g
Leccino olives
10 g
Fresh mint, oregano & parsley
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
2 piece
Wholewheat Lebanese flatbread
(Contains: Tarwe, Gluten)
½ piece
Persian cucumber
piece
Cucumber
50 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ tablespoon
White balsamic vinegar
½ tablespoon
Olive oil
1.5 teaspoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°. Cut the onion into half rings and cut the bell pepper into strips. Slice the tomato and roughly chop the olives. Pull the mint and oregano leaves off the stems. Finely chop the mint leaves, oregano leaves and flat leaf parsley, but keep them apart.
Heat the olive oil in a frying pan over medium-high heat. Fry the onion and bell pepper for 6 minutes.
Put the yogurt and Greek-style cheese in a jug with 1/2 tsp extra virgin olive oil per person, then blend into a sauce using a hand blender. Add some black pepper to taste.
Place the flatbread on a parchment-lined baking sheet. Spread the yogurt & cheese sauce over the flatbread, followed by the onion, bell pepper, oregano, olives and tomato. Sprinkle over the grated cheese and bake the pizzas in the oven for 4 - 6 minutes.
In the meantime, dice the cucumber and make a dressing in a bowl by combining 1 tsp extra virgin olive oil per person with the white balsamic vinegar. Mix the cucumber, mint and parsley with the dressing and add some salt and pepper to taste.
Cut the flatbread pizzas into slices and serve with the cucumber salad.
