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Cheesy Courgette & Aubergine Flatbread Recipe

Planning a summer soiree and need some easy nibbles? Simple, satisfying and super cheesy; this flatbread recipe has it covered. Topped with summer veg but perfect any time of the year, these two cheese stuffed squares serve as one seriously swoon-some appetiser.

Cheesy Courgette & Aubergine Flatbread


450g pizza dough
170g soft goats’ cheese, divided
100g grated Parmesan, divided
1 courgette, sliced
1 aubergine, sliced
1 tbsp olive oil
¼ tsp salt
¼ tsp pepper



  1. Preheat oven to 200°C / Gas Mark 6
  2. Roll the dough out onto a lightly floured surface
  3. Spread half the goats’ cheese onto half the pizza dough and sprinkle with half the grated Parmesan
  4. Fold in half, covering the side containing the goats’ cheese and Parmesan
  5. Repeat step 3 for the top half of the dough
  6. Cover with the sliced courgette and aubergine, brush over with olive oil and sprinkle with salt and pepper
  7. Place on a non-stick baking tray and cook for 25 minutes, until golden brown
  8. Leave to cool then slice into squares before serving

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