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avo flatbread 4x6

Herb & Avocado Onion-flat Bread

BY Heleen Meyer

This tasty flatbread is easy to prepare and a real crowd pleaser


  • Prep Time : 0 mins |
  • Cook Time : 0 mins
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600 g ready-made bread dough
30 ml (2 tbsp) Westfalia Plain or Garlic-Flavoured Avocado Oil
250 ml (1 cup) grated mozzarella
250 ml (1 cup) caramelised onions (see tip)
60 ml (¼ cup) capers
small handful fresh thyme sprigs
2 avocados, sliced
handful each origanum and rocket leaves
black pepper to taste
15 ml (1 tbsp) Westfalia Lemon-Flavoured Avocado Oil

Preheat the oven to 200 ˚C. Lightly dust 2 baking trays with cake flour.

Divide dough in half and roll out to about 5 mm thick. Place on baking trays.

Brush with the 30 ml oil and sprinkle cheese on top. Divide onions between the two breads and add capers and thyme. Bake for 10-15 minutes or until golden brown.

Scatter breads with fresh avocado slices, origanum and rocket. Add a good grind of black pepper and drizzle with lemon-flavoured avocado oil. Slice and serve hot.

Kitchen tips
Make your own caramelised onions: Pan-fry 2 sliced onions in a little oil until soft. Add 30 ml (2 tbsp) each balsamic vinegar and brown sugar and simmer for a few minutes. Season to taste.

Choose any of your favourite oils from the Westfalia Avocado Oil range.

To make these more filling, add cooked chicken, biltong, tuna or even Parma ham to the flat breads.