Recipe: Beetroot and Feta Flatbread Pizzas

I was not in the mood to cook last night but still wanted something fresh and tasty for dinner. Enter flatbreads. Pretty much the easiest meal ever to prepare, kind of like little pizzas but healthier, and very versatile, depending on what’s in your fridge!

Still going through my beetroot phase, and always going through a spinach phase, I decided to partner these with the feta I had on my fridge shelf, breaking my recent cheese drought. I also had a houmous ‘trio’ to use up and thought the red pepper houmous would make an excellent, healthy sauce replacement.

The result was a crispy, flavoursome and summery delight that I ate with a side of potato salad. Yum!

Beetroot & Feta Flatbread Pizzas

Serves 2

Beetroot Flatbread


2 x wholemeal flatbreads or mini wholemeal pittas
Small dollop low-fat red pepper houmous (or other houmous variety as desired)
50g feta, chopped or crumbled
5-6 small marinated beetroot bulbs, sliced
Handful baby spinach leaves
Pepper to season
Balsamic vinegar for drizzling


1. Pre-heat oven to 190°C.
2. Spread flatbreads with houmous as desired, then top with feta, beetroot and spinach. Season with pepper and drizzle with balsamic.
3. Bake in oven for 5-10 minutes, until cheese is browned and spinach wilted.


Beetroot Flatbread 2


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