I love flapjacks, I love pizza…it was only a question of time before I combined the two. And yes I know some of you are still struggling to get your heads around a savoury flapjack, but trust me it works!
In memory of some pretty damn delish pizzas eaten during my hols in Sicily, these flapjack pizzas combine a relatively plain olive oil infused oat base with a deep flavoursome tomato pizza sauce and topped off with melted cheese. Perfect for snacking or as something a bit different to put in your kids lunchboxes.
What’s In It?
- 300g Porridge Oats
- 200ml Water
- 2 tbsp Olive Oil
- 3 chopped Cherry Vine Tomatoes
- 1 tsp Oregano
- Pinch of Himalayan Crystal Salt
- 75g grated Cheese
- 4 chopped Cherry Vine Tomatoes
- 1 tsp Balsamic Vinegar
- 1 crushed Clove Garlic
How Do I Make It?
Mix all of the base ingredients together in a bowl and then spoon into a 12-hole cupcake tin. Pat down to make sure the mixture is level with the top and then place to one side.
To make the pizza topping put the tomatoes, garlic and balsamic vinegar into a saucepan and simmer on a low heat until the tomatoes have squished down and the sauce has thickened. Remove from the heat and squash the tomatoes down a bit more with a fork. Spoon approximately 1/2 tsp of this sauce onto the top of each flapjack base and then sprinkle the grated cheese over the top.
Bake in a moderate oven for 20 minutes, or until the cheese has melted and turned golden. Allow to cool completely in the tin.
TOP TIP – I’ve gone for plain cheese and tomato, but why not have a go at popping on your favourite pizza toppings?
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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