Beetroot Flatbread Pizzas with Griddled Aubergine & Courgette | Rebel Recipes (2024)

Skip to content

  • Recipes
    • All Recipes
    • By Ingredients
    • By Season
    • For Events
    • For Families
    • Gluten Free
  • Books
  • Blog
  • About
  • Recipes
    • All Recipes
    • By Ingredients
    • By Season
    • For Events
    • For Families
    • Gluten Free
  • Books
  • Blog
  • About

The colour of these fluffy beetroot flatbread pizzas is incredible. Simply topped with griddled aubergine & courgette and a delicious coconut mint dressing.

Jump to Recipe

Beetroot Flatbread Pizzas with Griddled Aubergine & Courgette | Rebel Recipes (2)

I’m just on my way back from a sunny and inspiring weekend at River Cottage Festival. We ate some delicious sustainable, local food and listened to many inspiring talks and watched some wonderful food demos–more on that soon.

Buy first here’s some pretty pink and fluffy flatbread pizzas topped with griddled aubergine and courgette and topped with my favorite creamy mint dressing. It’s so delicious not to mention quite striking, don’t you think?

I made the flatbread using my classic yeasted pizza dough as I wanted really fluffy flatbreads but I’ve also provided a gluten & yeast free version.

I hope you enjoy xxx

Beetroot Flatbread Pizzas with Griddled Aubergine & Courgette | Rebel Recipes (3)

The colour of these fluffy beetroot flatbread pizzas is incredible. Simply topped with griddled aubergine & courgette and a delicious coconut mint dressing.

Prep time: 1 hour hr

Cook time: 30 minutes mins

2-4 servings

No ratings yet

Ingredients

To make the dough

  • 250 g white organic flour or wholemeal
  • 1/4 tsp sea salt flakes
  • 1 tsp quick yeast
  • 1 tsp sugar
  • 2 tbsp olive oil
  • 150 ml luke warm water
  • 1 cooked beetroot grated

Gluten-free–Pancake bread option

    To make the pancakes

    • 120 g buckwheat flour
    • 1 grated cooked beetroot
    • 250 ml water
    • 1 tsp olive oil
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • Twist black pepper

    For the veg

    • 1 aubergine sliced lengthwise
    • 1 courgette sliced lengthwise
    • 1 tbsp olive oil
    • Pinch sea salt

    For the coconut mint dip

    • 3 tbsp coconut yogurt
    • Juice 1/2 lemon
    • 1 tbsp extra virgin olive oil
    • Big pinch sea salt
    • 4 tbsp fresh mint chopped

    Instructions

    To make the dough

    • Add the flour and salt to a large bowl–mix well.

    • Mix the yeast, sugar, olive oil with the lukewarm water and leave for a minute.

    • Create a hole in the middle of the flour and gradually add the liquid until you have a dough. Tip the dough onto a floured chopping board. Knead for a few minutes until the dough is springy. Now add in the grated beetroot–knead to incorporate.

    • Transfer back to the bowl and cover with a damp cloth for about a hr. The dough should have doubled in size.

    • Transfer back onto the floured chopping board and knead again to knock back.

    To make the pancake bread

    • Add the flour and other dry ingredients in a bowl, make a well in the middle and add the olive oil.

    • Grate in the beetroot, mix, then gradually pour in the water, mixing with a spoon or whisk, until you have a batter like consistency.

    • Heat a small/pancake pan until very hot, then spoon the mixture a ladle full at a time into the pan and fry for 1-2 minutes until the underside is firm. Carefully flip the pancakes and then cook for another minute until the pancakes are cooked through and slightly golden. Repeat.

    To griddle/ bake veg

    • Add the courgettes & aubergine to a large griddle pan with a little oil. Turn frequently until cooked through and slightly charred.

    • Alternatively

    • Pre heat your oven to 180c

    • Add the veg to a large baking tray with some oil and season well.

    • Bake for approx 30 minutes or until soft and a little charred. Set aside.

    To make the coconut mint dip

    • Add all the ingredients to a jar and mix to combine.

    • Add a little water to loosen if desired.

    To cook the flatbreads

    • Heat a large griddle pan or frying pan to medium.

    • Divide the dough into four, then roll out the first flatbread.

    • Pop it on the griddle pan and allow to cook and char a little on that side, then flip to cook to on the other side.

    • Repeat

    • Keep the flatbreads warm on a plate covered with a clean cloth.

    To serve

    • Top the flatbreads with the griddled veg & mint dip.

    Print Recipe Pin Recipe

    If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.

    More Recipes with Beetroot, Aubergines or Courgettes

    Beetroot Flatbread Pizzas with Griddled Aubergine & Courgette | Rebel Recipes (4)

    Beetroot Flatbread Pizzas with Griddled Aubergine & Courgette | Rebel Recipes (5)

    Aubergine Zaalouk with Chickpeas and Za’atar Flatbread

    Beetroot Flatbread Pizzas with Griddled Aubergine & Courgette | Rebel Recipes (6)

    Festive Blinis ~ Mini Pizzas and Beetroot Dip and Dill

    Beetroot Flatbread Pizzas with Griddled Aubergine & Courgette | Rebel Recipes (7)

    Banana Beetroot Blueberry Flapjacks (Gluten Free)

    Beetroot Flatbread Pizzas with Griddled Aubergine & Courgette | Rebel Recipes (8)

    Beetroot Flatbread Pizzas with Griddled Aubergine & Courgette | Rebel Recipes (9)

    Baked Aubergine with Cashew Cheese, Pesto and rich Tomato Sauce (Gluten Free)

    Discuss this Recipe with Niki

    Beetroot Flatbread Pizzas with Griddled Aubergine & Courgette | Rebel Recipes (10)

    6 Responses

    1. Could I substitute dehydrated beet powder for the grated beet root? I was gifted a jar recently from a friend!

      Reply

      1. Hi Barbara
        Yes I think so. I havent tried though so you’d need to experiment!
        xxx

        Reply

    2. What are the macros per person for this recipe? Looks lovely! I’ll make it tomorrow probably, can’t wait

      Reply

      1. Hi Ana
        So sorry I dont have those xx

        Reply

    3. My dough is with this amount of water a pancake batter consistency (top recipe with 250 g wholemeal flour and 350 ml lukewarm water). and only kneading is possible with my mixer. How comes that?

      Kind regards,

      Melanie

      Reply

      1. Sorry Melanie
        It should be 150ml water – huge apologies.
        Much love
        Niki xxx

        Reply

    Buy Me a Coffee

    If you’ve enjoyed using my recipes, I’d love you to support my blog.

    I’ll be cooking up a plateful of super-delicious vegan recipes here over the coming months.

    To support my work, promote the vegan message far and wide, and of course help keep Dill in kittie food, you can buy me a coffee here.

    Thank you, and much love, Niki xxx

    (Payments via Ko-Fi are processed by Stripe, a global payments platform certified to the the most stringent level of certification available in the payments industry.)

    Cookie Consent

    Our website uses cookies to provide the necessary website functionality, improve your experience and analyse our traffic. By Clicking "Accept", you agree to our Privacy Policy and cookies usage. Not consenting or withdrawing consent may adversely affect certain features and functions.

    FunctionalAlways active

    The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.

    Preferences

    The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.

    Statistics

    The technical storage or access that is used exclusively for statistical purposes.The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.

    Marketing

    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.

    Manage optionsManage servicesManage vendorsRead more about these purposes

    View preferences

    {title}{title}{title}

    Get my Free Top 5 Recipes using Herbs eBook...

    Beetroot Flatbread Pizzas with Griddled Aubergine & Courgette | Rebel Recipes (11)

    Privacy Policy

    Beetroot Flatbread Pizzas with Griddled Aubergine & Courgette | Rebel Recipes (2024)

    FAQs

    How to roast eggplant Jamie Oliver? ›

    Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned.

    Can I eat beetroot with brinjal? ›

    Brinjal Beetroot Dip is an intelligent way to include Brinjal and Beetroot in a tasty side dip. It is highly nutritious and a perfect side with any dish of your choice.

    Is aubergine the same as eggplant? ›

    You might know them as eggplants or you might know them as aubergines, but they are exactly the same plant. The English prefer the latter name, while in North America we use the former.

    When should you not eat beetroot? ›

    It's always best to follow a varied diet. Eating a small amount of beetroot every day is unlikely to do any harm, but a high intake could lead to low blood pressure, red or black urine and feces, and digestive problems for anyone with a sensitivity to the nutrients.

    Who should not eat raw beetroot? ›

    Who should not have beetroot every day
    • Beet for heart. ...
    • Pregnant women. ...
    • Children. ...
    • ​Breastfeeding mothers. ...
    • Cancer patients. ...
    • ​Allergy to beetroot. ...
    • Other effects of beet. ...
    • ​Beet in your diet.
    Mar 16, 2023

    Is beetroot good or bad for liver? ›

    Because it is high in fiber, antioxidants, and essential minerals, beetroot juice is one of the best homemade remedies for fatty liver. Its nutrients help to detoxify the liver and improve the processes of fat elimination.

    Do you have to peel eggplant before roasting? ›

    While the skin of a small young eggplant is edible, the skin becomes bitter on larger or older eggplants and should be peeled. When in doubt, the answer to, "Do you peel eggplant before cooking?" is yes, peel it. Use a vegetable peeler or paring knife to remove the skin.

    How do you roast eggplant so it's not bitter? ›

    Cut off the stem and nearby areas before cooking. The stem and area near the stem tend to be where bitter compounds collect. Slice or chop the eggplant and sprinkle the pieces with salt. Allow them to sit for about 30 minutes, then pat dry before cooking.

    Do you need to salt eggplant before roasting? ›

    Older recipes call for salting eggplant to draw out the bitter juices, but today's eggplants are less bitter (unless very large), so salting is largely unnecessary. It will, however, help the spongy flesh absorb less oil and crisp up like a dream.

    Does eggplant need to be soaked before baking? ›

    Soak eggplant slices or cubes in milk for about 30 minutes before cooking. The milk not only tempers the bitterness, but it actually makes for eggplant that is extra creamy, since the vegetable acts like a sponge and soaks up a good amount of milk in its flesh.

    Top Articles
    Latest Posts
    Article information

    Author: Roderick King

    Last Updated:

    Views: 5966

    Rating: 4 / 5 (51 voted)

    Reviews: 90% of readers found this page helpful

    Author information

    Name: Roderick King

    Birthday: 1997-10-09

    Address: 3782 Madge Knoll, East Dudley, MA 63913

    Phone: +2521695290067

    Job: Customer Sales Coordinator

    Hobby: Gunsmithing, Embroidery, Parkour, Kitesurfing, Rock climbing, Sand art, Beekeeping

    Introduction: My name is Roderick King, I am a cute, splendid, excited, perfect, gentle, funny, vivacious person who loves writing and wants to share my knowledge and understanding with you.