Recipe ‘Cheats’ Pizza & Balsamic Rocket Salad
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Budget friendly
Freshly Picked
Easy peasy
Kid-friendly
Baking
Comfort food
Entertaining
Lazy dinners
Main meals
Because once you’ve got a pre-made flatbread and a saucy base from the supermarket, half your dinner prep is done! It’s not even cheating, really — it’s efficiency!
You will need
Serves 4
- 1 pack flatbreads (gluten-free if required)
Toppings (pick your favourites)
- 200g tomato paste or dairy-free pesto or hummus
- 1 red, brown or white onion, sliced
- 1 red, green or yellow capsicum, sliced
- 1 punnet cherry tomatoes
- 100g Kalamata olives, pitted
- 100g sun-dried tomatoes
- 200g sweet potato or pumpkin, roasted
- 1 packet plant-based cheese
- 30ml balsamic vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon thyme, dried or fresh
- Fresh basil leaves
- Salt & pepper
Balsamic side salad
- 1 packet rocket (baby arugula)
- 1/2 red onion, thinly sliced
- Fresh herbs like basil, parsley, and/or thyme
- Balsamic vinegar
- Extra virgin olive oil
- Salt & pepper
Recipe: Simon Toohey
Directions
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Step 1
Preheat your oven to 190°C. Prepare your trays with baking paper and place in the oven to heat up.
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Step 2
Spoon your choice of sauce or hummus onto the flatbread.
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Step 3
Now it’s time to let your preferences guide you! On a tomato base, Simon adds oregano, red onion, olives, sun-dried tomatoes, and shredded plant-based cheese. On his hummus base, he adds cherry tomatoes, leftover roasted pumpkin, green capsicum, and dairy-free cheese. *
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Step 4
Drizzle a bit of olive oil and sprinkle some salt across each pizza.
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Step 5
Slide pizzas onto your heated trays and pop them in the oven and bake for 15 minutes or until everything is nice and colourful — lightly charred in a few places, melty in others and the edges of the flatbreads are nicely crisped.
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Step 6
Toss all of your salad ingredients in a large bowl, dress with extra virgin olive oil and balsamic vinegar, season with salt and pepper. Serve your pizza with a generous serving of salad on the side — or on top if you like!
Variation
*With a pesto base, throw on some rosemary and olive oil with flaked salt with any kind of tomatoes!
Recipe: Simon Toohey
