Roasted Cherry Tomato, Meat Free Flatbreads

Cooking time 180 minutes | Medium

Roasted Cherry Tomato, Meat Free Flatbreads

Prep time: 40 mins + 2 hr resting time for the flatbreads - Cook time: 20 mins Serves 2-3

Loaded flatbreads are simply fantastic for all kinds of occasions! They’re a much-welcome dinner after a long day, but also great for sharing at a dinner party - and, in smaller portions, they’re fantastic to use as a starter ahead of a tasty meal. For our flatbreads we’re using the Meat Free Burgers in combination with homemade basil pesto & roasted cherry tomatoes, for the ultimate burst of flavour!


For the flatbread:

300g bread flour

1 tsp salt

4g dry active yeast

200ml lukewarm water

A little olive oil

For the pesto:

2 packs fresh basil (60 g)

50g pine nuts, toasted

3 tbsp extra virgin olive oil

2 tbsp nutritional yeast

2 tbsp crushed walnuts

2-3 cloves of roasted garlic

½ tsp salt flakes

Juice of ½ lemon

A little water

For the toppings:

2 Meat Free Burgers

300g cherry tomatoes

2 tbsp olive oil

½ tsp salt flakes

Fresh basil leaves

1 tbsp pine nuts

Black pepper to taste



  1. In a large bowl combine strong white bread flour, salt and dry active yeast. Create a well in the middle of the flour mix and pour in the lukewarm water.
  2. Using a wooden spoon, stir the ingredients to combine. Once it becomes too sticky to stir, switch to using your hands. On a floured surface, knead the dough with your hands for about 2-3 minutes or until it's surface is smooth.
  3. Roll the dough into a ball, place it back into the large mixing bowl and brush with a little olive oil. Cover the bowl with cling film or a clean kitchen towel and place it in a warm, dark place for 2 hrs.
  4. Push the air out of the risen dough, then remove it from the bowl, divide it in two parts and gently knead each half on a lightly floured surface for 1 minute.
  5. Using your hands shape your flatbreads, it can be rustic - that’s half the charm!
  6. Heat a large skillet over high heat and - once hot - place the dough inside, one flatbread at a time. Watch until the dough begins to bubble and rise, then flip and repeat on the other side. Continue flipping until your flatbread has got a good colour on both sides.
  7. To prepare your toppings, place your cherry tomatoes into an oven proof dish, drizzle with oil & sprinkle with salt. Then roast in the preheated oven at 200C for 15-20 minutes, or until the tomatoes are soft and the skins begin to burst.
  8. In the meantime, prepare the pesto: Place all ingredients for the pesto into a food processor and process until smooth. Add small amounts of water until your pesto has the desired texture.
  9. Whilst the pesto is blending, fry your heck burgers in a little oil until golden on both sides. Then cut each burger patty into bite-size chunks.
  10. Spread the pesto mix across both flatbreads, then top with the roasted cherry tomatoes and the burgers. Garnish with pine nuts and fresh basil leaves, then sprinkle with a little black pepper and you’re ready to dig in!

per 100g per person
Energy 1043kJ/250kcal 6915kJ/1660kcal
Fat 16g 105g
of which Saturates 2.4g 16g
Carbohydrate 19g 128g
of which Sugars 1.4g 9.3g
Protein 6.6g 44g
Salt 0.37g 2.5g