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Photo of Asparagus, proscuitto & egg flatbread by WW

Asparagus, proscuitto & egg flatbread

7
Points® value
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
2
Difficulty
Easy
This reducetarian meal makes fresh produce the star of the show – but still contains prosciutto and eggs for meat-eating days

Ingredients

Plain Soya Yogurt

50 g

White Self Raising Flour

80 g, plus extra for dusting

Gluten free vegan basil pesto

20 g, We used Scala, No 9 Free from Basil pesto

Asparagus, raw

100 g, trimmed

Calorie controlled cooking spray

4 spray(s)

Egg, whole, raw

1 medium, raw

Prosciutto

2 slice(s)

Pea shoots

10 g

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6, and heat a baking sheet until very hot.
  2. In a small bowl, combine the yogurt alternative, flour and a large pinch of salt until you have a soft dough. Shape into a ball.
  3. Put a sheet of baking paper on a work surface and dust with flour. Tip the dough onto the paper and form a teardrop-shape flatbread that’s 4mm thick.
  4. Spread the pesto over the dough and transfer (with baking paper) to the hot baking sheet. Top with the asparagus, mist with cooking spray and season well. Bake for 8-10 minutes, until the asparagus is cooked through and the flatbread is golden.
  5. Meanwhile, bring a small pan of water to a boil, add the egg and cook for 7 minutes. Remove and plunge into a bowl of iced water for 2 minutes. Drain, then peel and cut into quarters.
  6. Top the flatbread with the prosciutto and egg, then cut in half and scatter over the pea shoots to serve.

Notes

Vegetarian? Omit the prosciutto. Vegan? Swap the egg and ham for 100g crumbled smoked tofu.

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