Posted in Recipes on 29.05.2018
Courgette and Camembert Flatbread Pizza
prep: 30 mins / cook: 25 mins / inactive: 30 mins / total: 1 hour 25 mins / quantity: 4 x 6 inch pizzas Print recipe?
If you ever thought making your own pizza base was just far too much trouble then I have the perfect antidote right here. Because it’s made with plain and wholemeal flour it doesn’t require hours of kneading and proving – just mix and rest for half an hour then shape, top and bake. That’s right, Friday night healthy(ish) pizza sorted. You can even make the base a couple of days in advance and leave in the fridge because it doesn’t over-prove and it still retains its light elasticity when baked. It’s the perfect balance of light but chewy.
And you don’t need to be a pizza tossing Italian to make them look rustically delicious. Rustic – that word we use when we don’t bother with rolling pins or cutters. Just use our good old hands. You can use a rolling pin if you choose, but that just means more washing up!
Mixing the dough is just a few very simple steps. First, lets activate the yeast in some tepid water with a bit of sugar. I wrote a whole thing about the conditions yeast needs to do its yeasty thing and make things grow when talking about baking the perfect loaf. Long story short, the water needs to be tepid – or blood temperature so that when you put your finger in the water it feels neither hot or cold. Too hot and it kills the yeast, too cold and it takes longer for the yeast to wake up. The sugar provides ‘food’ for the yeast, giving it another nudge to get it going. Just whisk together and leave to stand for 10-15 minutes till the top becomes frothy.
Then you just add the flour, oil and salt and lightly mix until the dough comes together. No frantic pounding needed as is the usual way with dough. I’ve also used the dough to make these utterly delectable Cheeze Bombs – honestly the only time I’ve regretted being married was having to share them!!
You can top it with whatever you like but a truly lovely combination is creamy courgettes, tangy sweet tomatoes and New Roots vegan Camembert cheese. I’m utterly in love with this stuff. I mean, just look at it …
Looks just like real cheese right? Tastes just like real cheese too. Hand on heart this is THE best vegan cheese I’ve tried. No strange rubbery texture. And all the flavour of artisan cheese.
Friday nights are our absolute weakness when it comes to junk food. It’s all too easy to order takeaway (inevitably pizza) when you don’t even have to pick up the phone any more. Just tap the app ? These flatbread pizzas are helping to curb our Friday night junk-fest. Add a big bowl of salad and we feel satisfied without that awful bloated feeling from takeaway food ?
If you make any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture! ❤)
Courgette and Camembert Flatbread Pizza
prep: 30 mins / cook: 25 mins / inactive: 30 mins / total: 1 hour 25 mins / quantity: 4 x 6 inch pizzas
- 3/4 cup tepid water (see note)
- 1 + 1/2 tsp active dried yeast
- 1 tsp coconut sugar
- 1 cup plain white flour
- 1 cup plain wholemeal flour
- 1 tblsp olive oil
- 1 tsp salt
- Approx 2 tblsp tomato puree
- 1 large courgette - sliced
- 1 New Roots Vegan Camembert Cheese - sliced into 12 pieces
- 20 cherry tomatoes - halved
- 1 tblsp garlic powder
- Sea salt
- Few sprigs of fresh basil
- Start with the dough. Put the tepid water into a large bowl or into the bowl of a stand mixer
- Whisk in the yeast and sugar, cover with a t-towel and leave for around 15 minutes until the surface is frothy
- Tip in the flour, salt and olive oil and mix either by hand, with a rubber spatula or the dough hook of your machine, to a smooth soft dough. Because we're using plain flour for a light, chewy dough you don't need to knead the heck out of it! Just mix until it forms a dough
- At this point you can transfer to a lightly oiled bowl and store, covered (with a t-towel or cling film), in the fridge for a couple of days. Otherwise cover the bowl with the t-towel again and leave to prove for around 30 minutes
- Preheat oven to 200 Fan / 220 C / 425 F / Gas 7 and line one large or 2 medium baking trays with parchment or a silicon mat
- Tip the the dough onto a floured work surface and evenly divide into 4 pieces
- Using a floured rolling pin or floured hands roll or shape the dough into flatish discs and lift onto your baking tray(s)
- Spread roughly 1/2 tblsp tomato puree onto each base
- Top with the sliced courgette then 3 pieces of Camembert per pizza and scatter over the halved cherry tomatoes
- Sprinkle over the garlic powder and a pinch each of sea salt
- Bake for 20 minutes until risen, crisp and golden, top with a few sprigs of fresh basil and enjoy!
- The water should be blood temperature - meaning when you put your finger in it you can't feel if it's hot or cold! If anything, err on the side of cold - too hot and you run the risk of killing the yeast.
- Get experimental with your toppings - we've also had sliced mushrooms, peppers and pesto with New Roots Goat Cheeze. All just as delicious!
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Meg. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
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