Spring flatbread with beef

Total time: 2hr 35m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 819 Kcal, 35g Protein, 68g Carbohydrates, 44g Fat


  • Green pizza dough
  • 0.75 tsp salt
  • 350 g half-white flour
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 0.25 tsp sugar
  • 1 bunch coriander
  • 2 dl water
  • 3 tbsp oil
  • Topping
  • 0.5 bunch coriander, roughly chopped
  • 200 g sour single cream
  • 250 g thin green asparagus
  • 2 spring onions incl. green parts, halved, cut lengthwise into thin strips
  • Spring topping
  • 2 tbsp olive oil
  • 100 g edamame, beans removed from the pods
  • 0.5 bunch coriander,
  • 30 g Micro Greens
  • 0.25 tsp Oriental spice mix (e.g. Smokey Beef)
  • 250 g rib eye steaks
  • 0.25 tsp salt
  • 150 g burrata, torn into pieces
  • 2 tbsp lemon juice

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  • Green pizza dough

    Mix the flour, salt, sugar and yeast in a bowl, puree the coriander with the oil and water, pour into the bowl, mix, knead to form a smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
  • Topping

    Flatten the dough a little, roll out (approx. 30 cm in diameter) on a lightly floured surface, place on a sheet of baking paper. Puree the coriander with the sour single cream, spread over the dough base, leaving a border of approx. 2 cm all the way around. Top with the asparagus and spring onions.
  • To bake

    Heat the tray in an oven preheated to 240°C. Remove from the oven, slide the flatbread onto the tray, bake for approx. 25 mins. on the bottom shelf of the oven.
  • Spring topping

    Heat the oil in a frying pan. Season the rib eye steak, fry for approx. 2 mins. on each side, remove, leave to rest for approx. 5 mins., carve into slices. Mix the edamame beans, micro greens and coriander, season with salt, spread on top of the flatbread along with the meat. Top with the burrata. Whisk together the oil and lemon juice, season with salt, drizzle over the top.
  • Tip:

    Instead of asparagus, use 1 sliced courgette.

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