Pesto flatbread

Ingredients for 1 servings:

• 500 g flour
• 80 ml milk, lukewarm
• ¼ liter of lukewarm water
• 400 g red onion(s)
• 1 red bell pepper(s)
• 1 bell pepper(s), orange
• 1 cube of yeast
• ½ tsp salt
• 2 tbsp oil, for the dough
• 1 jar pesto
• some basil, for garnishing

Instructions

Working time approx. 40 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 45 minutes

the slightly different pizza with pesto, peppers and onions – enough for 4 flatbreads

Mix the flour with the yeast and salt. Gradually knead in the water, milk and oil until you have a firm dough. If it’s still too sticky, simply knead in a little more flour. Let the dough rise for about 30 minutes. Then divide it into quarters and roll each piece out into an oblong flatbread. Let it rise for 15 minutes. Preheat the oven to 200°C fan/convection oven. Cut the onions (you can use just half, depending on your taste) and the bell pepper into rings or strips. Briefly fry them in a pan with a little oil. Season with salt and pepper. Spread the flatbread with pesto and top with vegetables. Bake on two baking sheets for 15 to 20 minutes and then garnish with basil. Tomato salad goes well with this. Can also be frozen unbaked. If necessary, bake for 25 minutes without thawing.