Knead for Speed: Easy Margo and Rosa Flanagan Pizza Recipes for Vegan Pizza | Vegetarian food and drink

Flatbread Pizza is the perfect plate for creativity. Think of these recipes as directions and substitutions and use whatever ingredients you have at home, especially anything that needs to be used.

Flatbread dough

If you are not using all of the dough at once, roll the remaining pieces into a ball, cover and store in the refrigerator for up to three days.

Active setting 10 minutes
Sunrise time 3 hours
Make 3 flat bread bases

Place the dough on a lightly floured counter and knead for five minutes, or until the dough is smooth and elastic. Photography: Kate Battersby and Margo Flanagan / Allen and Unwin

Half a cup of cold water
1 teaspoon dried instant yeast
pinch of raw sugar
2 cups flour
1 teaspoon sea salt
2 tablespoons of oil
plus more lubrication
2 tablespoons water

Put the water, yeast and sugar in a bowl. Set aside for 10 minutes. It should start to become foamy. In a separate bowl, mix the flour with the sea salt and make a hole in the center. Add yeast mixture, oil, and additional water.

Use your hands to form a paste in the bowl. Place the dough on a lightly floured counter and knead for five minutes, or until the dough is smooth and elastic.

Spray a small amount of the oil into a clean bowl and use your hands to rub the oil around the inner surface. Place the dough in an oiled bowl and cover lightly.

Cover the bowl with beeswax wrap or plastic wrap and set aside in a warm place to rise, about three hours, or until the dough has doubled in size. Once the dough has doubled in size, put a little more flour on the bench again and shape the dough into a long cylinder.

Divide the dough into three pieces and use a rolling pin to roll it out so that it is ready to be covered.

Zucchini, pesto and capers

This is Rosa’s favorite recipe for flatbread. Changing the traditional tomato base for one pesto makes pizza fresh, summery and vibrant.

Flat zucchini from a simple fancy cookbook
Zucchini, pesto, and flatbread are best served straight out of the oven. Photography: Kate Battersby and Margo Flanagan / Allen and Unwin

dough, Recipe above, wrapped in three individual flatbreads
pesto
(homemade or store bought)
2 zucchini
Very thin slices, using a peeler
250 gm cherry tomatoes
Half
2 tablespoons of capers
150 gm feta cheese
my choice

to serve
pesto
sea ​​salt
to taste
black pepper
to taste
Extra virgin olive oil

Heat the oven to 190°C.

Arrange the three flat baking bases between two baking trays. Spread the pesto generously over the bases, followed by the zucchini slices, cherry tomatoes, and capers. Sprinkle it over the feta cheese if you’re using it.

Bake the flatbread for 15 minutes, then remove from the oven and top with additional pesto pieces, sea salt, black pepper, and a drizzle of extra-virgin olive oil.

Cut into slices and serve while warm. It is best served and eaten straight from the oven.

Smoked tomatoes, caramelized onions and eggplant bread

Chili and smoked paprika add amazing smoky flavor to the thick tomato garlic sauce in this recipe, Margo’s all-time favorite. Also tastes great in sandwiches or as a dip for French fries.

Anything you don’t use will keep in an airtight container or jar in the refrigerator for up to two weeks.

Paprika and paprika add smoke to this flatbread.
Paprika and paprika add smoke to this flatbread. Photography: Kate Battersby and Margo Flanagan / Allen and Unwin

for the taste
1 can (400 g) chopped tomatoes
2 chipotle peppers in adobo sauce, coarsely chopped
1 tablespoon red wine vinegar
2 garlic cloves, mashed and coarsely chopped
½ teaspoon smoked paprika
Half a teaspoon of ground cumin
Pinch of chili flakes
1 teaspoon sea salt
Black pepper to taste

for flat bread
doughAnd the Rolled into three individual flatbreads
smoked tomato sauce
caramelized onions
Homemade or store bought
2 eggplant
cut into sticks and toasted
3 cabbage stalks
The stems are discarded and the leaves are left roughly torn into small pieces
150g feta cheese, optional

to serve
A bunch of missiles
Half a cup of toasted pine nuts
sea ​​salt to taste
Black pepper to taste
Extra virgin olive oil

To make the relish, put all the ingredients in a small saucepan, stir and bring to a simmer. Cook for about 15 minutes, until fragrant and thickened. Stir occasionally to prevent the flavor from burning at the bottom of the pot. Remove from heat and set aside to cool.

To prepare the flatbread, preheat the oven to 190°C.

Arrange the three flat baking bases between two baking trays. Generously spread tomato relish on the bases, then caramelized onions and grilled eggplant. Spread over the kale pieces, followed by the feta cheese if using.

Fancy simple cookbook cover of two women eating a meal on the beach
Photography: Kate Battersby and Margo Flanagan / Allen and Unwin

Bake the flatbread for 15 minutes.

Once cooked, remove from the oven and top with arugula, pine nuts, sea salt, black pepper and a little extra virgin olive oil. We like to add some extra flavor on top, too.

Cut into slices and serve while warm.

  • This is an edited excerpt from Simple Fancy by Margo and Rosa Flanagan, now available from Allen and Unwin ($39.95)

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