COURGETTE & TOMATO FLATBREAD PIZZA
PREP 10 MIN - COOK 10 MIN
1 Serving
How to make
Preheat oven to 180°C/fan 160°C/gas 4 and line a baking tray with baking paper.
Sprinkle courgette with salt and stand until courgette softens (2 minutes). Drain well and pat dry with paper towel.
In a small bowl, mix together cottage cheese, yogurt, dill and season with salt and pepper.
Place flatbread on tray and bake for 5-7 minutes until golden and crisp around the edges.
Transfer to board and spread with cottage cheese mixture, leaving a 1-2cm border. Top with courgette, then tomato and sprinkle with dukkah. Cut into wedges and serve.
Ingredients
1 courgette (medium) thinly sliced on a mandolin lengthways
1⁄4 tsp sea salt
2 small (50g) wholemeal pita breads or pockets (or gluten free)
2⁄3 cup (160g) cottage cheese
2 tbs (40g) Greek yogurt (or dairy-free alternative)
3 sprigs of dill finely chopped
80g cherry tomatoes sliced
4 tsp dukkah (a mix of chopped almonds, sesame seeds & ground cumin)
salt & pepper, to taste