This crisp whole-wheat flatbread brings together sweet chargrilled peppers, fragrant sage, mozzarella and pesto on a deeply golden base. The dough is deliberately simple: allow it time to rise, keep the topping measured, and the result will be light enough to hold in the hand while retaining a satisfying crispness beneath.
Chargrilled Pepper & Sage Flatbread
Description
A crisp whole-wheat flatbread with sweet chargrilled peppers, mozzarella, fragrant sage, pesto and mixed seeds.Ingredients
Instructions
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Combine the flour, yeast and a good pinch of salt. Add the water and 2 tablespoons of the olive oil, then mix to form a sticky dough. Knead for about 4 minutes, until smooth and elastic. Cover and leave to rise in a draught-free place for 2 hours.
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Heat the oven to 200°C. Lightly flour a baking tray. Shape the risen dough into a flatbread and transfer it to the tray.
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Set a dry frying pan over a high heat and char the sliced peppers until softened and marked. Spread the dough with the passata and diced tomato, then add the mozzarella, chargrilled peppers and sage. Drizzle over the remaining tablespoon of olive oil and scatter with the mixed seeds.
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Bake for 12–15 minutes, until the base is crisp and golden and the mozzarella has melted. Spoon over the pesto, finish with the chilli flakes, then slice and serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350.17kcal
- % Daily Value *
- Total Fat 17.60g28%
- Saturated Fat 3.76g19%
- Sodium 169.10mg8%
- Potassium 288.65mg9%
- Total Carbohydrate 38.24g13%
- Dietary Fiber 6.19g25%
- Sugars 4.68g
- Protein 12.26g25%
- Vitamin C 92.73 mg
- Calcium 123.91 mg
- Iron 1.61 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
