![]() ![]() Transfer to a serving board and top with the caponata topping, spreading it evenly across the flatbread base.įinish off with a handful of arugula and a grating of vegan Parmesan, if using. When hot, tip the flatbread carefully in and cook for 3 minutes on each side, until light golden brown. Put your skillet over medium-high heat to heat up. Pat down to flatten and roll out as thin you can get it with a rolling pin so it's roughly the size of a large nonstick skillet. 2.įorm into a round in the bowl, then transfer to a floured work surface. Ingredients 1 cups all purpose flour 1 teaspoons baking powder 1 teaspoon salt 2 tablespoons olive oil cup unsweetened non-dairy milk. Stir in the olives, tomatoes, chili flakes, garlic and salt, season with black pepper and then turn down the heat to a gentle bubbling simmer and leave to cook whilst making the flatbread.Īdd the flour, plant-based milk, olive oil, baking powder and salt to a large bowl and mix together to form a dough. ![]() In a large sauté pan, with a drizzle of oil, cook the onion, zucchini and carrots until softened. ![]() 2.Īdd the onion and cook until both are soft and are starting to brown, about 8 minutes. 2 hours ago &0183 &32 Preheat oven to 375 F. In a medium sauté pan, sauté the eggplant in the olive oil over medium-high heat for a couple of minutes, until starting to soften. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |