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Rosemary White Bean Flatbread

Name: Rosemary White Bean Flatbread
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Cuisine: Italian-inspired
Ingredients: 500 g pizza dough; 400 g tin cannellini beans, drained; 1 garlic clove; 2 tbsp lemon juice; 3 tbsp olive oil; 1 tsp rosemary, chopped; 1 red onion, thinly sliced; 100 g cherry tomatoes; Flaky salt

Crisp-edged flatbread spread with garlicky white bean cream and rosemary.

Vegetarian Vegan (0 ratings)

Prep20 min

Cook20 min

Total40 min

Serves8

DifficultyMedium

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Crisp-edged flatbread spread with garlicky white bean cream and rosemary. Built around everyday ingredients and a clear method, this vegetarian recipe delivers strong flavour without unnecessary complication.

Method

Blend beans, garlic, lemon and 1 tbsp oil until smooth.
Stretch dough onto an oiled tray.
Spread with bean cream; add onion, tomatoes and rosemary.
Drizzle with remaining oil and bake at 230°C for 18–20 minutes.
Finish with flaky salt and slice.

💡 VeggieTip notes

Bring dough to room temperature before stretching.
The bean cream also makes a useful dip.

Nutrition (per serving, approx.)

294kcal

10g protein

45g carbs

9g fat

7g fibre

Values are estimates and will vary with brands and portion sizes.

Tags: flatbread white bean rosemary sharing

Rosemary White Bean Flatbread

Method

💡 VeggieTip notes

Nutrition (per serving, approx.)

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