Mains, Vegetarian

Grilled Balsamic Peach and Blue Goats Cheese Flatbread Pizza

Step 1 of 6

Stir together the flour, sea salt, yoghurt, and oil until evenly mixed. Gradually add the milk and mix until you have a lump free, smooth dough. Wrap in clingfilm and freeze for 20 minutes.

Ingredients

For the dough

355g gluten-free self raising flour
1 tsp sea salt
50g natural yoghurt or coconut yoghurt
2 tbsp olive oil (plus more for cooking)
150ml tepid milk

For the topping

4 tbsp cornmeal or extra flour (for dusting)
4 tbsp balsamic glaze (plus more to drizzle)
120g grated mozzarella
60g blue goats cheese (crumbled)
1 peach (sliced)
Small handful rocket
Small handful basil leaves

Step 2 of 6

Select GRILL, set the temperature to HI, and the time to 10 minutes. Press START/STOP to begin the pre-heat cycle.

Ingredients

For the dough

355g gluten-free self raising flour
1 tsp sea salt
50g natural yoghurt or coconut yoghurt
2 tbsp olive oil (plus more for cooking)
150ml tepid milk

For the topping

4 tbsp cornmeal or extra flour (for dusting)
4 tbsp balsamic glaze (plus more to drizzle)
120g grated mozzarella
60g blue goats cheese (crumbled)
1 peach (sliced)
Small handful rocket
Small handful basil leaves

Step 3 of 6

Whilst the unit is pre-heating divide the dough evenly in 2. With well oiled hands form into oval shapes then flatten with the heel of your hand until each pizza is roughly 0.5cm thick. Brush each pizza with oil and dust the tops with a tablespoon of cornmeal each. (It is best to do this on parchment and use the parchment to transfer the pizza on to the grill plate.)

Ingredients

For the dough

355g gluten-free self raising flour
1 tsp sea salt
50g natural yoghurt or coconut yoghurt
2 tbsp olive oil (plus more for cooking)
150ml tepid milk

For the topping

4 tbsp cornmeal or extra flour (for dusting)
4 tbsp balsamic glaze (plus more to drizzle)
120g grated mozzarella
60g blue goats cheese (crumbled)
1 peach (sliced)
Small handful rocket
Small handful basil leaves

Step 4 of 6

When the unit beeps to signify that the pre-heat cycle has finished open the lid and place the pizzas on to the grill. Close the lid and cook for 3 minutes before flipping with tongs. Brush the tops with oil again and dust with cornmeal as before. Close the lid and cook for a further 3 minutes.

Ingredients

For the dough

355g gluten-free self raising flour
1 tsp sea salt
50g natural yoghurt or coconut yoghurt
2 tbsp olive oil (plus more for cooking)
150ml tepid milk

For the topping

4 tbsp cornmeal or extra flour (for dusting)
4 tbsp balsamic glaze (plus more to drizzle)
120g grated mozzarella
60g blue goats cheese (crumbled)
1 peach (sliced)
Small handful rocket
Small handful basil leaves

Step 5 of 6

Open the lid and spread 2 tablespoons of balsamic glaze onto each pizza base and spread out evenly. Top with half of the mozzarella, followed by rocket, a little balsamic glaze, the remaining mozzarella, balsamic glaze, the peaches and blue cheese, a final drizzle of glaze and top with basil leaves.

Ingredients

For the dough

355g gluten-free self raising flour
1 tsp sea salt
50g natural yoghurt or coconut yoghurt
2 tbsp olive oil (plus more for cooking)
150ml tepid milk

For the topping

4 tbsp cornmeal or extra flour (for dusting)
4 tbsp balsamic glaze (plus more to drizzle)
120g grated mozzarella
60g blue goats cheese (crumbled)
1 peach (sliced)
Small handful rocket
Small handful basil leaves

Step 6 of 6

Close the lid and cook for a further 3 to 4 minutes. Once the cheese has melted serve immediately.

Ingredients

For the dough

355g gluten-free self raising flour
1 tsp sea salt
50g natural yoghurt or coconut yoghurt
2 tbsp olive oil (plus more for cooking)
150ml tepid milk

For the topping

4 tbsp cornmeal or extra flour (for dusting)
4 tbsp balsamic glaze (plus more to drizzle)
120g grated mozzarella
60g blue goats cheese (crumbled)
1 peach (sliced)
Small handful rocket
Small handful basil leaves

Cooking method:

Ninja Foodi Max Pro Health Grill, Flat Plate & Air Fryer AG651