CONTENTS
Flatbread with Asparagus and Broccoli
(Dutch: Plaattaart met asperge en broccoli)
This flatbread with asparagus and broccoli is a tasty and sustainable choice, especially in the spring when these vegetables are at their peak season in the Netherlands. The fresh asparagus and crunchy broccoli make a delicious, plant-based topping for the dough, while the hummus provides a rich, creamy base. This dish is not only easy to make but also highly adaptable to your own preferences and seasonal ingredients.
Ingredients
Makes 4 servings
- 1 roll of fresh dough for pizza, savory tart, or flammkuchen
- 200 g hummus of your choice (e.g., beet, harissa, or roasted red pepper)
- 1 broccoli
- 500 g white asparagus (fresh or from a jar)
- 2 handfuls of lamb’s lettuce or arugula
Instructions
Preparation time: 30 minutes
- Preheat the oven: Set the oven to 200°C (392°F) and let it preheat.
- Prepare the vegetables: Peel the asparagus and cut it into large pieces. Wash the broccoli and cut the florets into small pieces. Dice the stalk into small chunks.
- Cook or steam the vegetables: Steam the asparagus for 8–10 minutes and the broccoli for 4–6 minutes. Alternatively, you can boil both until tender. Drain the vegetables well.
- Spread the dough: Place the pizza dough on a baking sheet and spread it with the hummus of your choice. Evenly distribute the steamed vegetables over the dough.
- Bake the flatbread: Put the baking sheet in the oven and bake the flatbread for 15 minutes until golden brown and cooked through.
- Add fresh toppings: Just before serving, sprinkle the lamb’s lettuce and/or arugula over the flatbread for a fresh touch.
- Serving suggestions: Serve this flatbread with a fresh seasonal vegetable salad or a lightly spiced tomato sauce as a dip. Pair it with a glass of white wine or lemon water for the perfect complement.
- Variation: For extra flavour, brush the asparagus with plant-based butter and sage before adding it to the flatbread.
ZERO WASTE TIPS
- Make your own pizza dough: Mix flour, water, olive oil, yeast, and salt to create a simple dough. Let it rise and roll it out for a fresh base with less packaging.
- Make your own hummus: Blend chickpeas, tahini, olive oil, lemon juice, garlic, and a bit of salt into a smooth paste to avoid the packaging of store-bought hummus.
- Buy seasonal vegetables: Asparagus is best in the Netherlands from March to June, while broccoli is typically at its peak in autumn and winter. Using these vegetables during their overlapping seasons not only reduces food waste but also supports sustainable eating habits.
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