The best topping for the VLU vegetable flatbread uses vegetables that cook quickly, release little loose water and keep bright colour. Tomato, peppers, thin onion, baby marrow, sweetcorn, spinach, fresh herbs and well-drained olives are reliable choices.
Choose by cooking time and texture
- For flower shapes: small tomatoes, red or yellow pepper rings and thin half-moons of baby marrow.
- For stems and leaves: parsley, rosemary, thyme, spring onions or small dry spinach leaves.
- For small spots of colour: drained sweetcorn, olive rings and very thin strips of onion or carrot.
Use what is already in the garden or fridge
Choose three main colours and repeat simple shapes instead of filling every open space. Small leftovers of pepper, half an onion or a handful of herbs are enough for a neat pattern. Season with salt, pepper and one or two familiar herbs so each vegetable still tastes recognisable.
A balanced topping
- One soft, juicy vegetable such as tomato.
- One firm colour such as pepper or baby marrow.
- One green herb or leaf element.
- Small open spaces where the dough can brown.
Frequently asked questions
Can cheese be added to the vegetables?
Yes. Use a small handful of grated cheddar or a few crumbs of feta so it does not hide the pattern or make the topping too heavy.
Which herbs bake well?
Rosemary, thyme and parsley work well. Soft basil may darken; add a few fresh leaves after baking if you want to keep a brighter colour.
