Pesto Flat Cakes

by Editorial Staff

Summary

Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr 45 mins
Course Main Course
Cuisine European
Servings (Default: 1)

Ingredients

  • 500g flour
  • 80 ml milk, lukewarm
  • 0.25 liter ¼ water, lukewarm
  • 400 g onion (s), red
  • 1 red pepper (s)
  • 1 pepper (s), orange
  • 1 cube yeast
  • 0.5 teaspoon ½ salt
  • 2 tablespoons oil for the dough
  • 1 glass pesto
  • some basil, for garnish
Pesto Flat Cakes
Pesto Flat Cakes

Instructions

  1. Mix the flour with the yeast and salt. Gradually knead in the water, milk and oil until it is a firm dough. If it is still too sticky, simply knead in some additional flour. Let the dough rise for approx. 30 minutes.
  2. Then quarter and roll out each piece of dough into a long flat cake. Let it go for 15 minutes.
  3. Preheat the oven to 200 ° C fan oven.
  4. Cut the onions (you can only use half, depending on your taste) and peppers into rings or strips. Fry briefly in a pan with a little oil. Season with salt and pepper. Brush the flatbread with pesto and top with vegetables.
  5. Bake on 2 trays for 15 to 20 minutes and then garnish with basil.
  6. Tomato salad goes well with it.
  7. Can also be frozen unbaked. If necessary, bake for 25 minutes without defrosting.

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