Blistered Tomato Spring Veggie Flatbread


Tenina Holder

Posted January 12, 2022 (Last updated January 12, 2022)



Total Time




If you have a great pizza oven or pizza stone for that matter, these will be out of this world delicious. Get them done people. Taste buds are primed.


  • Cherry tomatoes icon
    Cherry tomatoes660 ghalved
  • Zucchini icon
    Zucchini350 gsliced
  • Shallot icon
  • Asparagus icon
    Asparagus2 headstrimmed
  • Extra virgin olive oil icon
    Extra virgin olive oil135 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes2 pinches
  • Black pepper icon
    Black pepperas needed
  • Pecorino cheese icon
    Pecorino cheeseas needed
  • Pine nuts icon
    Pine nutsas needed
  • Fresh parsley icon
    Fresh parsleyas needed
  • Feta cheese icon
    Feta cheeseas needed
  • Water icon
    Water600 g
  • Active dried yeast icon
    Active dried yeast15 g
  • Sugar icon
    Sugar1 tablespoon
  • Strong white bread flour icon
    Strong white bread flour1 kgplus some more

  • 1. Place water, yeast and sugar into the Thermomix bowl
  • 2. Warm 2 min/37°C/speed 1
  • 3. Allow mixture to sit in the bowl until it starts bubbling
  • 4. Add flour, salt and evoo
  • 5. Blend with MC in place 10 sec/speed 6
  • 6. Knead 3 min/Interval
  • 7. Tip dough out into a large oiled bowl and cover with a cloth
  • 8. Transfer into a container with a lid and refrigerate until use
  • 9. Allow dough to double in size (at least 2 hours) and then allow it to keep rising until it deflates and flattens
  • 10. Place the tomatoes into a baking dish and drizzle with EVOO and sprinkle with salt flakes
  • 11. Place under a hot grill and roast for approximately 10 minutes or until the skins are blackened and the tomatoes are soft
  • 12. Remove from oven and set aside
  • 13. Add zucchini and extra virgin olive oil to the TM5 bowl
  • 14. Chop for 2 sec, speed 4
  • 15. Add the sliced shallots and season to taste
  • 16. Cook for 10 min, Varoma, speed 1
  • 17. Preheat a pizza stone to minimum 220°C
  • 18. Prepare each flatbread by breaking off a piece of dough about the size of a small orange
  • 19. Spread the cooled zucchini mixture on top of each piece of dough
  • 20. Break asparagus into pieces and lay on top
  • 21. Using a microplane give the whole thing a good dose of grated pecorino
  • 22. Top with a few pine nuts
  • 23. Drizzle the edges of the dough with EVOO
  • 24. Cook each flatbread on the pizza stone until dough is well cooked and the top is bubbling, approximately 15 minutes unless you have a really hot oven available
  • 25. Place a few of the roasted tomatoes on top, making sure a bit of juice goes onto the topping
  • 26. Garnish with parsley leaves and some dollops of feta
  • 27. Cut into slices and serve hot

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