Beetroot, baby marrow and goat’s cheese flat bread

Beetroot, baby marrow and goat's cheese flat bread

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  • 4
  • Easy
  • 15 minutes
  • 15 minutes


  • 475 g cake flour
  • 1½ t yeast
  • 1 t salt
  • 1 t sugar
  • 3 T olive oil
  • 2 X small baby marrows
  • 400 g pre-cooked beetroot
  • 1 X log goat\'s cheese
  • drizzle balsamic reduction

Cooking Instructions

Preheat the oven to 180° C.

Mix cake flour, yeast, salt and sugar.

Add olive oil and a little warm water amd mix to form bread dough.

Knead until elastic, then divide in half and roll out to 7 mm thick on a floured surface.

Place on a baking tray. Slice the baby marrows at an angle, then chargrill.

Layer on top of the flatbreads, alternating with pre-cooked beetroot.

Crumble over goat's cheese (if desired).

Drizzle with balsamic reduction and bake for 15 minutes.


Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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