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
Print Recipe
Pin Recipe Instructions
- 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.
- Then quarter and roll out each piece of dough into a long flat cake. Let it go for 15 minutes.
- Preheat the oven to 200 ° C fan oven.
- 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.
- Bake on 2 trays for 15 to 20 minutes and then garnish with basil.
- Tomato salad goes well with it.
- Can also be frozen unbaked. If necessary, bake for 25 minutes without defrosting.
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