The complete vegetable flatbread bakes at 200 °C in about 20–25 minutes. A soggy centre usually develops when wet vegetables are piled too thickly, the oven has not reached temperature or the dough lies too thick and uneven on the tray.
Remove unnecessary moisture
- Wash the vegetables early and dry them thoroughly with a clean cloth or kitchen paper before slicing.
- Drain sweetcorn and olives well. Pat washed spinach dry and use only a thin layer of leaves.
- Slice tomato, onion and baby marrow thinly. Remove very watery seeds or soft centres when necessary.
Keep the topping light and the heat steady
Preheat the oven fully before the bread goes in. Press the dough evenly to about 1.5 cm thick and spread the vegetables with small open spaces between them. A metal tray transfers heat better than a thick glass dish. Bake until the edge and base are golden, then move the bread to a wire rack so trapped steam can escape.
Before the tray goes into the oven
- Oven fully preheated to 200 °C.
- Vegetables washed, drained and dry.
- Dough roughly the same thickness throughout.
- Topping spread lightly without wet piles.
Frequently asked questions
Can frozen vegetables be used?
Yes, but thaw them completely, drain them and pat them very dry. Use small amounts so the bread is not overloaded.
Why does the crust soften after cooling?
Steam trapped underneath the bread softens the crust. Lift the bread from the pan and let it cool on a wire rack.
