Beet, Pesto & Goat Cheese Flatbread With Basil & Dill { Whole Grain} Recipe

Name: Beet, Pesto & Goat Cheese Flatbread With Basil & Dill { Whole Grain}
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Whole grain flatbread dough; 1 1/4 cups Whole grain spelt flour; 1/4 cup Millet Flour; 1/4 cup Buckwheat Flour; 1 tablespoon Quick drying yeast; 1/2 cup Lukewarm water; pinch Sea Salt; 2 tablespoons Olive Oil; dusting Organic cornmeal for rolling out the dough; Toppings; 3 tablespoons Pesto for each flatbread; 1 decent chunck of soft local goat cheese; 2 beets, steamed; 1 bunch basil; 1 handful chives, finely chopped; 1 handful baby kale leaves (or other greens) per flatbread; 1 pinch sea salt; 1 drizzle balsamic crema (or regular balsamic) per flatbread; 1 drizzle of good quality olive oil per flatbread

Servings: persons

Whole grain flatbread dough
1 1/4 cups Whole grain spelt flour
1/4 cup Millet Flour
1/4 cup Buckwheat Flour
1 tablespoon Quick drying yeast
1/2 cup Lukewarm water
pinch Sea Salt
2 tablespoons Olive Oil
dusting Organic cornmeal for rolling out the dough
Toppings
3 tablespoons Pesto for each flatbread
1 decent chunck of soft local goat cheese
2 beets, steamed
1 bunch basil
1 handful chives, finely chopped
1 handful baby kale leaves (or other greens) per flatbread
1 pinch sea salt
1 drizzle balsamic crema (or regular balsamic) per flatbread
1 drizzle of good quality olive oil per flatbread

1
["add the flours to a mixing bowl and blend well. add the warm water to a bowl, and sprinkle in the yeast. let the yeast proof for ten minutes, and then stir and add to the flour. add one tablespoon of the olive oil. add a pinch of sea salt, and start kneading. i kneaded for about five minutes. add the remaining olive oil to the bowl and coat the inside of the bowl with it. add the dough and cover with a dishtowel. place the bowl somewhere warm for an hour or more.", "preheat the oven to 350f.
2
place the beets in a colander and steam until just tender (they should still have some texture). once cooled, thinly slice and set aside.
3
sprinkle the cornmeal on a clean surface. roll the dough out to desired thickness (i like mine really thin, and this makes a really crunchy crust if rolled out very thin). spoon some pesto on top. cut the goat cheese into thick slices, and spread out on the pesto. place the beets in between the cheese. place in the oven at 350f for fifteen minutes, or until the crust is golden brown and the cheese has melted a bit.
4
once the flatbread is out of the oven sprinkle the chives, dill and basil on top. add the baby kale leaves (pile them on!) drizzle some balsamic crema and the really, really good olive oil (seriously, buy the best you can afford. it really does make a world of difference) on top. enjoy!"]

597

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Whole grain flatbread dough, 1 1/4 cups Whole grain spelt flour, 1/4 cup Millet Flour, 1/4 cup Buckwheat Flour, and more.

Yes, Beet, Pesto & Goat Cheese Flatbread With Basil & Dill { Whole Grain} falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Beet, Pesto & Goat Cheese Flatbread With Basil & Dill { Whole Grain}

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