Brussels Sprouts Flatbread Recipe
This flatbread recipe is a fantastic example of how a ceramic barbecue can be used as a pizza oven. Topped with baba ganoush, Brussels sprouts and feta, it's a vegetarian delight.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Grill
- Pizza stone
- Pizza peel
- Rolling pin
- Blender
- Fine-mesh sieve
- Potato masher
- Roasting pan
- Tongs
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Spoon
- Plastic wrap
- Serving platter
Ingredients
- 4 aubergines
- 1 lemon, juiced
- 2 tbsp of tahini
- 3 garlic cloves, crushed
- 1 tbsp of extra virgin olive oil
- 200g of Doves Farm Organic Strong White Bread Flour, plus extra for dusting
- 1/2 tsp salt
- 1 tsp Doves Farm Quick Yeast
- 1/4 tsp caster sugar
- 30ml of olive oil, plus extra for greasing
- 80ml of water, lukewarm
- 100g of Brussels sprouts
- olive oil
- salt
- pepper
- 50g of feta
- 1 handful of hazelnuts, toasted and crushed
- 2 sprigs of mint, leaves picked
- 1 pinch of Aleppo chilli flakes
- olive oil, for drizzling
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