Green Thunder, notre cheddar affiné à l'ail rôti et aux fines herbes, constitue une garniture merveilleuse pour ce plat végétarien. Chargée de légumes rôtis, d'olives et de feuilles de basilic ou de roquette, cette recette de pizza au pain plat ut...
Green Thunder, notre cheddar affiné à l'ail rôti et aux fines herbes, constitue une garniture merveilleuse pour ce plat végétarien. Chargée de légumes rôtis, d'olives et de feuilles de basilic ou de roquette, cette recette de pizza au pain plat utilise également astucieusement le chutney de tomates épicées et de vodka comme sauce facile.
METHOD
Preheat the oven to highest temperature.
Cut 1 red pepper, 1 medium courgette and a large red onion into chunks and toss lightly in olive oil. Bake at 190 degrees for approximately 30 minutes until soft and beginning to brown.
Spread each flatbread with a tablespoon of chutney.
Scatter over the roasted vegetables and olives.
Sprinkle over the Green Thunder cheese.
Bake for approximately 10-15 minutes until the pizza is hot and cheese is golden brown and bubbling.
Drizzle with balsamic and scatter torn fresh basil leaves over the top.
METHOD
Preheat the oven to highest temperature.
Cut 1 red pepper, 1 medium courgette and a large red onion into chunks and toss lightly in olive oil. Bake at 190 degrees for approximately 30 minutes until soft and beginning to brown.
Spread each flatbread with a tablespoon of chutney.
Scatter over the roasted vegetables and olives.
Sprinkle over the Green Thunder cheese.
Bake for approximately 10-15 minutes until the pizza is hot and cheese is golden brown and bubbling.
Drizzle with balsamic and scatter torn fresh basil leaves over the top.
Rehaussez vos repas, vos pique-niques et vos fêtes avec nos recettes exclusives, élaborées par nos chefs pour célébrer les saveurs primées de vos fromages, chutneys et fromages préférés de Snowdonia.
