This month’s delicious and nutritious recipe is brought to you by Registered Nutritional Practitioner, Neleta Winter (@nourishflourishnutrition). Most of us love pizza but not the time it takes to make one but using my flatbread pizza dough recipe, you can be enjoying pizza anytime. We love to top ours with pesto that we make using lots of different herbs as they are packed full of amazing antioxidants and nutrients to support our health.
Coriander is packed full of antioxidants and gut healthy fibre and can even help to stimulate digestion. Parsley is known for its disease fighting properties and is loaded with antioxidants and anti inflammatory properties that can support overall health.
Mint is another amazing herb that contains an active ingredient menthol which has relaxing effects on the digestive tract. It is also potent in antioxidants to support our cells from free radical damage. Adding wonderful fibre rich vegetables to pizzas is a great way to keep our gut healthy. Asparagus is loaded with fibre with just half a cup of asparagus containing 1.8 grams of fibre, which is 7% of your daily needs. Fibre is vital for our digestive health as it can greatly increase the abundance of certain gut microbiome such as Bifidobacterium spp. and Lactobacillus spp. as well as butyrate levels, a SCFA (short chain fatty acid) a by product of the gut microbiome which provides fuel for the cells of our gut lining, supports immune function within the colon and protects against certain diseases of the digestive tract.
My spring greens flatbread pizza recipe is not only easy to make but it’s very versatile so simply top with a wonderful array of vegetables for fibre and when making the pesto, use whatever nuts and seeds you have;almonds, walnuts, Brazil nuts, they all work well and if you are low on herbs, use kale, rocket or even spinach and if you have pesto leftover, simply add to an ice cube tray and pop into the freezer for when you need it.
FLATBREAD INGREDIENTS
- 200g spelt flour
- 2 tsp baking powder
- Salt to taste
- Approx 200g yoghurt
METHOD
- In a bowl add the spelt flour, salt and baking powder and stir through.
- Add the yoghurt in small amounts stirring as you go to form a soft pillowy dough.
- On a floured work surface, split the dough in half and begin rolling the first ball of dough.
- Roll to your desired thickness, thin and thick crust.
- Place on a baking tray and top with a couple of teaspoons of the pesto, sundried tomatoes, asparagus and pop into the oven for around 15-20 minutes at 180c until cooked through and crispy on the edges and then finish off with the avocado and courgette spirals.
TO PAN FRY THE FLATBREAD
- Heat a little oil in a frying pan over a high heat and again roll the dough into the thickness you like, you can even do this by hand, place into the pre heated frying pan and cook on both sides until golden.
- Remove from the pan and top with the pesto, sundried tomatoes, asparagus courgette ribbons and avocado. Season with a little salt and drizzle with a little extra virgin olive oil.
PESTO INGREDIENTS
- 1/4 cup Pistachios, Pumpkin seeds, hemp seeds or any other nuts and seeds you have to hand
- 30g Mint Leaves
- 30g Coriander Leaves
- 30g Flat Leaf Parsley
- 1 Garlic Clove
- 1/2 Red Chilli
- Salt
- Extra Virgin Olive Oil
METHOD
- In a food processor, add the herbs, nuts and seeds along with the garlic, chilli, salt and extra virgin olive oil and blitz until you get a nice rough consistency.
- Adjust the oil and salt to desired taste.
About Neleta Winter
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