Vegetable Flatbread with Almond Arugula Pesto

This colourful recipe is a vibrant, vegetable-forward flatbread baked on the Alpine Outdoor Collection Pizza Pan. Six different vegetables are layered on top of a fresh almond arugula pesto and finished with tangy goat cheese for an elevated take on your standard grilled pizza. The even heat distribution of the enamelled cast iron Pizza Pan means you get a crisp, chewy crust in a matter of minutes. It’s a flavorful way to serve the bounty of the season while enjoying cooking outdoors. 

For the dough: Combine the water, sugar, and yeast in a stand mixer bowl. Let stand until bubbles appear, about 5 minutes. Add the flour and salt to the bowl. Using a dough hook, mix the dough at medium to low speed until a ball is formed and pulled away from the sides of the bowl, for about 8-10 minutes. If the dough is too wet and sticky, add 1 tablespoon of flour and mix until combined, adding more if needed.

Coat a clean mixing bowl with the olive oil. Add the dough and cover loosely with a wet cloth or plastic wrap. Let the dough rise until it is doubled in volume, about 2 hours. Or you can cover it and let it rise overnight in the fridge. If rising overnight, remove from the refrigerator and let come to room temperature for 30 minutes before use.

For the pesto: Place the rocket, lemon juice, almonds, parmesan, garlic, olive oil and salt in a blender or food processor. Blend on low until a coarse pesto is formed. Set aside.

For the flatbread: When ready to assemble flatbread, preheat the grill or oven to 260°C. Lightly flour a work surface with semolina flour. Roll out the dough until it is about 38cm long by 20cm wide.

Lightly coat the Pizza Pan with olive oil and sprinkle with semolina flour. Transfer the dough to the Pizza Pan. Spread rocket pesto over the surface of the dough, leaving about 2,5cm around the edges. You may only need some of the pesto.

Top the pesto with the beets, mushrooms, tomatoes, red pepper, red onion, rocket and goat cheese. Place the Pizza Pan on the grill (or in the oven), close the lid and bake until the toppings are softened and the dough is crisp and brown about 12 minutes.