250g self raising flour
500g Greek yogurt
100g skinned broad beans
Freshly boiled water
1 crushed garlic clove
Tasty topping for sprinkling – we did a mix of nigella seeds, sesame seeds, sumac and Aleppo chilli flakes, you could do Za’atar, you could just do salt and pepper, you could do dried mint, or fresh mint or parsley – choose your own adventure!
This recipe was sent in by Isabella, a customer who got some gorgeous broad beans and zucchini in her box and wondered what she’d do with them. There is no rising time for the dough and minimal cooking time for the toppings, so the whole thing comes together fast and with a fresh summery flair! We love this recipe because you can easily change things to suit tastes and dietary requirements. Chop it up into slabs, pour yourself a cold drink and lap up that al-fresco feeling – cheers, Isabella!
Broad Bean and Zucchini Flatbread
Heat the oven to its highest temperature. In a mixing bowl, combine the self-raising flour with 250g of the Greek yogurt and a few pinches of salt. Bring together into a dough with your hands (add a splash of water if it’s dry or more flour if it’s too wet), then knead on a floured surface until rollable and smooth.
Roll out into a 5mm thick circle/oval, then fold over the pin and transfer to a floured baking sheet. Bake for about 10 minutes until golden and crisp.
Meanwhile, put the broad beans in a bowl, pour over freshly boiled water and leave to sit for about 3 mins. Drain and remove their tough outer skins. Set aside.
Put a griddle pan over a medium heat. Thinly slice the courgettes lengthways, toss in a little olive oil, then griddle for 3 or so minutes on each side until cooked.
In a bowl, mix the remaining Greek yogurt with a drizzle of olive oil and crushed garlic, then spread over the pizza. Top with the beans and courgettes, drizzle with a little more oil and lemon juice, then sprinkle with tasty toppings.
Slice up and serve immediately!