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These flatbreads are a way to use up leftover ingredients from other recipes. Use the last few beetroots, the last crumble of goats cheese and drizzle of pesto to make a tasty lunch.
Fit the Knife Blade Add salad leaves, basil, oil, garlic, lemon juice, lemon zest, Parmesan, nuts, salt and pepper into the appliance bowl Select the Purée preset Transfer the pesto into a small bowl and set aside.
Clean the appliance bowl and fit the Dough Tool Add yeast and water into the appliance bowl Let rest for 5 minutes Then add flour, salt, sugar, sour cream and oil Select the Dough preset Transfer the dough to a lightly floured work surface and knead lightly Place the dough in a large bowl and cover Prove until doubled in size for 1 hour.
Oil two baking trays Divide the dough into four equal pieces Roll each piece into a ball and shape into a flatbread, about 15 cm wide Place the flatbreads on the baking trays and cover Let rest for 10 minutes.
Preheat the oven to 180ºC Preheat a frying pan on medium-high heat Add oil into the pan Fry each flatbread on both sides until slightly browned for 3 minutes Transfer the flatbreads to baking trays Bake for 8 minutes at 180ºC Remove from the oven and let cool slightly.
Assemble the Food Processor bowl Fit the 4 mm slicing disc, attach the Express Serve lid and ensure it is locked into place Place a small bowl underneath the Express Serve attachment Slice the cooked beetroots into the small bowl on slow speed using the pusher Top the flatbreads with beetroot slices, scatter with cheese and drizzle with pesto.
Serve.