Herb Flatbread with Roasted Veggies & Pesto

Step 1

Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)

Step 2

Place the cherry tomatoes with a light drizzle of oil in a pan in the oven, they will need about 35 minutes in the oven, flip them after 15 minutes to ensure they don't burn

Step 3

In a mixing bowl combine the ingredients for the flat bread and stir until well combined

Step 4

Form the dough into a ball and place between two sheets of parchment paper. Using a roll pin flatten the dough evenly until it is approximately 1/4 of an inch in thickness.

Step 5

Remove the top layer of parchment paper and place the rolled out dough still on the bottom layer onto a baking sheet and bake in the oven for 20 minutes or until it is a light golden color

Step 6

In a handheld mixer add the pesto ingredients and blend. Set aside

Step 7

Cut the Eggplant or Zucchini into thin slices, brush with oil and place on a hot grill, cook for 4 minutes per side until they soften and burn marks begin to show

Step 8

It's time to assemble, top the flatbread with a thick layer of pesto, the grilled zucchini or eggplant, prosciutto, rocket and sun blush tomatoes. Place back in the oven for 4-5 minutes to warm. Cut into squares and serve. Enjoy!