Blistered Tomato & Zucchini Flatbread

Name: Thermomix recipe: Blistered Tomato & Zucchini Flatbread
Prep time: 10 min
Cook time: 15 min
Ingredients: 1 Batch EVOO Fridge Dough; 2 punnets grape or coloured tomatoes, halved; 1-2 shallots, sliced; 350 Grams zucchini, cut into pieces; 50 Grams Extra Virgin Olive Oil (EVOO) plus some more; Pinches pink salt flakes; Good grind black pepper; 2 bunches asparagus, trimmed; Pecorino cheese as needed; A few pine nuts per flatbread; Fresh Italian parsley leaves to garnish; Danish feta to garnish

Make on Fresco

Makes 6 Flatbread Prep Time 10 minutes Cook Time 15 minutes Rated:

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Need

1 Batch EVOO Fridge Dough Recipe
2 punnets grape or coloured tomatoes, halved
1-2 shallots, sliced
350 Grams zucchini, cut into pieces
50 Grams Extra Virgin Olive Oil (EVOO) plus some more BUY
Pinches pink salt flakes BUY
Good grind black pepper
2 bunches asparagus, trimmed
Pecorino cheese as needed
A few pine nuts per flatbread
Fresh Italian parsley leaves to garnish
Danish feta to garnish

Do

1: Prepare the dough well in advance and use straight from the fridge.
2: Place the tomatoes into a baking dish and drizzle with EVOO and sprinkle with salt flakes. Place under a hot grill and roast for approximately 10 minutes or until the skins are blackened and the tomatoes are soft. Remove from oven and set aside.
3: Place the zucchinni and EVOO into the Thermomix bowl and chop 2 sec/speed 4. Add the sliced shallots and season to taste. Cook 10 min/ Varoma/Reverse/speed 1.
4: Preheat a pizza stone to minimum 220°C. Hotter is possible.
5: Prepare each flatbread by breaking off a piece of dough about the size of a small orange. Use a generous dusting of flour and roll each piece out as thinly as you can.
6: Spread the cooled zucchini mixture on top of each piece of dough.
7: Break asparagus into pieces and lay on top.
8: Using a microplane give the whole thing a good dose of grated pecorino.
9: Top with a few pine nuts.
10: Drizzle the edges of the dough with EVOO.
11: Cook each flatbread on the pizza stone until dough is well cooked and the top is bubbling, approximately 15 minutes unless you have a really hot oven available.
12: Place a few of the roasted tomatoes on top, making sure a bit of juice goes onto the topping.
13: Garnish with parsley leaves and some dollops of feta. Cut into slices and serve hot.
14: Remaining dough needs to be kept in a container with a lid in the fridge. Use within 2 weeks of making.