A crispy flatbread base draped in mixed cheese, roast butternut, caramelised onion, chickpeas, and chimichurri-infused crème fraîche. This veggie medley will have your feet tapping under the table!
SPICED BUTTERNUT FLATBREAD
SPICED BUTTERNUT FLATBREAD
with crispy chickpeas & chimichurri crème
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Balsamic Reduction
- Butternut Chunks
- Chickpeas
- Creme Fraiche
- Grated Mozzarella & Cheddar Mix
- Green Leaves
- NOMU Cajun Rub
- Onion
- Pizza Base
- Pizza Bases
- Princess Pesto Chimichurri
From your kitchen:
- Oil (cooking, olive & coconut)
- Tinfoil
- Salt & Pepper
- Water
CRISPY ROAST VEG
Preheat the oven to 200°C. Line a roasting tray with tinfoil and spread the butternut pieces and onion wedges over it. Coat in oil, the Cajun Rub to taste, and seasoning. Roast in the hot oven for 25-30 minutes, until cooked through and crispy.
CHEEKY CHICKPEAS
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 12-15 minutes until crispy and caramel in colour, only shifting occasionally. If they start to pop out, use a lid to rein them in. Season on completion and set aside for plating.
GET FRAÎCHE
Combine the crème fraîche with the chimichurri. Season to taste and set aside for serving.
PREP THE FLATBREAD
Once the butternut and onion are cooked, remove from the oven and set aside. Discard the tinfoil. Return the tray to the oven and turn up the temperature to maximum. Once the tray is hot, slide on the pizza base and par bake for 3-5 minutes until lightly golden. Remove the base from the oven, leaving the tray inside to keep hot.
TIME TO ASSEMBLE!
Flip the base over onto the other side, sprinkle with the grated cheese, and top with the roast onion and butternut. Slide the flatbread back onto the hot tray and bake for 5-10 minutes until the cheese has melted and the base is crispy.
FINISHING TOUCHES
Time to plate up. Top the flatbread with the crispy chickpeas and rinsed green leaves. Dollop with the creamy chimichurri and drizzle over some balsamic reduction. Would you look at that, Chef!
Butternut Chunks - 250g
Onion - 1
NOMU Cajun Rub - 10ml
Chickpeas - 60g
Creme Fraiche - 25ml
Princess Pesto Chimichurri - 25ml
Pizza Base - 1
Grated Mozzarella & Cheddar Mix - 100g
Green Leaves - 20g
Balsamic Reduction - 15ml
CRISPY ROAST VEG
Preheat the oven to 200°C. Line a roasting tray with tinfoil and spread the butternut pieces and onion wedges over it. Coat in oil, the Cajun Rub to taste, and seasoning. Roast in the hot oven for 30-35 minutes, until cooked through and crispy.
CHEEKY CHICKPEAS
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 12-15 minutes until crispy and caramel in colour, only shifting occasionally. If they start to pop out, use a lid to rein them in. Season on completion and set aside for plating.
GET FRAÎCHE
Combine the crème fraîche with the chimichurri. Season to taste and set aside for serving.
PREP THE FLATBREAD
Once the butternut and onion are cooked, remove from the oven and set aside. Discard the tinfoil. Return the tray to the oven and turn up the temperature to maximum. Once the tray is hot, slide on the pizza bases and par bake for 3-5 minutes until lightly golden. Remove the bases from the oven, leaving the tray inside to keep hot.
TIME TO ASSEMBLE!
Flip the bases over onto the other side, sprinkle with the grated cheese, and top with the roast onion and butternut. Slide the flatbreads back onto the hot tray and bake for 5-10 minutes until the cheese has melted and the base is crispy.
FINISHING TOUCHES
Time to plate up. Top the flatbreads with the crispy chickpeas and rinsed green leaves. Dollop with the creamy chimichurri and drizzle over some balsamic reduction. Would you look at that, Chef!
Butternut Chunks - 500g
Onion - 1
NOMU Cajun Rub - 20ml
Chickpeas - 120g
Crème Fraiche - 50ml
Princess Pesto Chimichurri - 50ml
Pizza Bases - 2
Grated Mozzarella & Cheddar Mix - 200g
Green Leaves - 40g
Balsamic Reduction - 30ml
CRISPY ROAST VEG
Preheat the oven to 200°C. Line a roasting tray with tinfoil and spread the butternut pieces and onion wedges over it. Coat in oil, the Cajun Rub to taste, and seasoning. Roast in the hot oven for 30-35 minutes, until cooked through and crispy.
CHEEKY CHICKPEAS
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 12-15 minutes until crispy and caramel in colour, only shifting occasionally. If they start to pop out, use a lid to rein them in. Season on completion and set aside for plating.
GET FRAÎCHE
Combine the crème fraîche with the chimichurri. Season to taste and set aside for serving.
PREP THE FLATBREAD
Once the butternut and onion are cooked, remove from the oven and set aside. Discard the tinfoil. Return the tray to the oven and turn up the temperature to maximum. Once the tray is hot, slide on the pizza bases and par bake for 3-5 minutes until lightly golden. Remove the bases from the oven, leaving the tray inside to keep hot.
TIME TO ASSEMBLE!
Flip the bases over onto the other side, sprinkle with the grated cheese, and top with the roast onion and butternut. Slide the flatbreads back onto the hot tray and bake for 5-10 minutes until the cheese has melted and the base is crispy.
FINISHING TOUCHES
Time to plate up. Top the flatbreads with the crispy chickpeas and rinsed green leaves. Dollop with the creamy chimichurri and drizzle over some balsamic reduction. Would you look at that, Chef!
Butternut Chunks - 500g
Onion - 1
NOMU Cajun Rub - 20ml
Chickpeas - 120g
Crème Fraiche - 50ml
Princess Pesto Chimichurri - 50ml
Pizza Bases - 2
Grated Mozzarella & Cheddar Mix - 200g
Green Leaves - 40g
Balsamic Reduction - 30ml
CRISPY ROAST VEG
Preheat the oven to 200°C. Line a roasting tray with tinfoil and spread the butternut pieces and onion wedges over it. Coat in oil, the Cajun Rub to taste, and seasoning. Roast in the hot oven for 35-40 minutes, until cooked through and crispy.
CHEEKY CHICKPEAS
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 12-15 minutes until crispy and caramel in colour, only shifting occasionally. If they start to pop out, use a lid to rein them in. Season on completion and set aside for plating.
GET FRAÎCHE
Combine the crème fraîche with the chimichurri. Season to taste and set aside for serving.
PREP THE FLATBREAD
Once the butternut and onion are cooked, remove from the oven and set aside. Discard the tinfoil. Return the tray to the oven and turn up the temperature to maximum. Place a second tray in the oven as well so there is space for all 4 pizza bases. Once the trays are hot, slide on the pizza bases and par bake for 3-5 minutes until lightly golden. Remove the bases from the oven, leaving the trays inside to keep hot.
TIME TO ASSEMBLE!
Flip the bases over onto the other side, sprinkle with the grated cheese, and top with the roast onion and butternut. Slide the flatbreads back onto the hot trays and bake for 5-10 minutes until the cheese has melted and the base is crispy.
FINISHING TOUCHES
Time to plate up. Top the flatbreads with the crispy chickpeas and rinsed green leaves. Dollop with the creamy chimichurri and drizzle over some balsamic reduction. Would you look at that, Chef!
Butternut Chunks - 1000g
Onion - 2
NOMU Cajun Rub - 40ml
Chickpeas - 240g
Crème Fraiche - 100ml
Princess Pesto Chimichurri - 100ml
Pizza Bases - 4
Grated Mozzarella & Cheddar Mix - 400g
Green Leaves - 80g
Balsamic Reduction - 60ml
Woolies Products in this dish
