Italian inspired loaded flatbreads – a quick and healthy alternative to pizza – ready in 30 minutes.
I’m going to start by letting you know that this isn’t a slimming world recipe!
I am still on the post-Summer diet, but I made these lovely flatbreads during the summer – when I was allowed to gorge on bread and creamy things.
This is one of the recipes that I created for my friend Lucy’s blog – Craftberry Bush. She kindly let’s me repost them to my blog to I can make sure you don’t miss out!
I made these flatbreads with the kids as a healthier alternative to the pizza they were requesting for lunch. They’re simple to make, and the kids love rolling out the dough.
They can be eaten warm or cold – making them great for picnics too. They’re also tomato free (not a bad thing when I know my kids would live off ketchup if I let them).
The flatbreads are really simple to pull together – no proving time required. Just mix, roll out and throw them on the griddle or BBQ.
Sprinkle on your favourite toppings and enjoy!
More Flatbread Recipes
Still hungry for more? Why not try one of these flatbread or tortilla ideas:
The Italian Inspired Loaded Flatbreads Recipe:
Italian Inspired Loaded Flatbreads
Ingredients
Flatbread Sauce:
- ½ cup (120ml) Greek yogurt (full fat is best)
- ½ a clove of garlic peeled and crushed
- Juice of ¼ of a lime
- ½ tsp caster sugar
- ½ tsp white wine vinegar
- small handful of coriander chopped finely
- pinch of salt
- pinch of cumin
Flatbreads:
- ½ cup (120ml) Greek yogurt (full fat is best)
- 1 cup (120g) all purpose flour, plus extra for rolling
- ½ tsp baking powder
- pinch of salt
- 1 tbsp vegetable oil
Toppings:
- 1 small courgette/zucchini
- 1 tbsp vegetable oil
- Pinch of salt and pepper
- 2 large handfuls of watercress
- 4 slices of prosciutto
- ½ cup (55g) feta, crumbled
- Pinch of salt and black pepper
Instructions
- First make the flatbread sauce by combining all the sauce ingredients in a small bowl. Give it a mix, then cover and place in the fridge whilst you make the rest of the meal.
- Using a potato peeler, peel strips from the courgette. Place in a small bowl and mix with the oil, salt and pepper. Put to one side.
- Next make the flatbread. Place the Greek yogurt, flour, baking powder and salt in a bowl. Mix together using your hands until all of the ingredients are combined. It should only take a minute or two.
- Place the dough on a well-floured surface. Cut into four equal pieces. Roll each piece into a ball, then roll flat into an oval shape approx. 2mm thick. Make sure your rolling pin is floured too. Repeat with the remaining balls of dough, placing the rolled out flatbreads on non-stick baking parchment (make sure none of the flatbreads are touching each other as they will stick - even if they're well-floured).
- Brush a large griddle with the oil and heat until very hot. Place the flatbreads on the griddle and cook for approx. 2 minutes on each side - until they have griddle lines and puff up slightly.
- Place the flatbreads onto 2 plates and spread on the yoghurt dip, then sprinkle on the watercress.
- Now place the strips of courgette on the griddle for one minute (no need to turn over). When the charred lines appear, remove from the griddle and place on the flatbreads. Top with the feta and prosciutto and sprinkle with a little more salt and pepper.
- Serve with the rest of the Greek yogurt sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Had these flatbreads for a family lunch yesterday, a huge hit, thanks.
Thanks for the receip, Everything always looks yummy.
Have a great day!
Thanks for stopping by, so glad you like the flatbreads 🙂