Mediterranean Flatbreads with Pesto and Grilled Vegetables

Thermomix recipe: Mediterranean Flatbreads with Pesto and Grilled Vegetables. Ready in 45 minutes. Serves 2. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 150 g warm water (approx. 37°C)
• 5 g active dry yeast
• 250 g strong bread flour, plus extra for dusting
• 5 g fine sea salt
• 15 g olive oil, plus extra for greasing and cooking
• 1 clove garlic
• 30 g pine nuts
• 50 g fresh basil leaves
• 30 g Parmesan cheese, cubed (approx. 2 cm)
• 60 g olive oil (for pesto)
• Salt and freshly ground black pepper, to taste
• 1 small zucchini, sliced into 0.5 cm rounds
• 1/2 red bell pepper, deseeded and sliced into strips
• 1/2 eggplant, sliced into 0.5 cm rounds
• 100 g cherry tomatoes, halved
• 2 tbsp olive oil (for vegetables)
• 1/2 tsp dried oregano

Instructions

1. Add 150 g warm water and 5 g active dry yeast to the mixing bowl. Heat 2 min / 37°C / Speed 1.
2. Add 250 g strong bread flour, 5 g fine sea salt, and 15 g olive oil to the bowl. Knead 2 min / Knead mode.
3. Transfer the dough to a lightly oiled bowl, cover with a clean kitchen towel or cling film, and let it rise in a warm place for 30-45 minutes, or until doubled in size. Clean the mixing bowl.
4. While the dough is rising, prepare the pesto. Add 1 clove garlic to the clean mixing bowl. Chop 3 sec / Speed 7. Scrape down the sides of the bowl with the spatula.
5. Add 30 g pine nuts, 50 g fresh basil leaves, 30 g cubed Parmesan cheese, and a pinch of salt and pepper to the bowl. Chop 8 sec / Speed 7. Scrape down the sides of the bowl.
6. With the blades running at Speed 4, slowly pour 60 g olive oil through the lid opening until the pesto is well combined and emulsified, about 30 seconds. Transfer the pesto to a small bowl and set aside.
7. Prepare the grilled vegetables. Wash and slice the zucchini, red bell pepper, and eggplant. Halve the cherry tomatoes. In a large bowl, combine the sliced vegetables and cherry tomatoes with 2 tbsp olive oil, 1/2 tsp dried oregano, and season with salt and pepper.
8. Heat a grill pan or outdoor grill to medium-high heat. Grill the prepared vegetables for 3-5 minutes per side, or until tender and lightly charred. Set aside.
9. Once the dough has risen, gently punch it down and divide it into 2 equal portions. On a lightly floured surface, roll each portion into a thin, oval or round flatbread (approx. 15-20 cm diameter).
10. Heat a large non-stick frying pan or cast-iron skillet over medium-high heat with a drizzle of olive oil. Cook each flatbread for 2-3 minutes per side, or until golden brown and puffed up. Repeat with the second flatbread.
11. To assemble, spread a generous amount of fresh pesto over each warm flatbread. Arrange the grilled vegetables on top. Serve immediately.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.