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–+ servings
pastrami olive cornmeal flatbread

Pastrami and Olive Cornmeal Flatbread

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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Servings

2 Servings

Ingredients

  • Olive oil
  • 8 ounces pastrami sliced
  • 1½ cups cornmeal or polenta
  • ½ cup bread or gluten-free bread flour 
  • 2 teaspoons white sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1¾ cup soy milk
  • 2 eggs
  • 1 teaspoon dried mixed herbs
  • ½ cup sun-dried tomatoes in oil drained and chopped 
  • 16 pitted olives roughly chopped
  • 1 small onion halved and thinly sliced 
  • 1 cup thinly sliced mushrooms 
  • Needles from sprigs of fresh rosemary 

Instructions

  • Preheat the oven to 375°F/190°C.
  • Grease 2 round cake tins with a diameter of 7-8 inches (20–22cm) or an equivalent baking tray with ¼ cup olive oil. F
  • Fry the pastrami in a little oil.
  • In a bowl, combine the cornmeal or polenta, flour, sugar, baking soda and salt.
  • In another bowl, combine the soy milk with the eggs, dried herbs and 2 tablespoons of olive oil. Add the wet ingredients to the dry ingredients and mix together. Fold in the pastrami, sundried tomatoes and olives.
  • Heat the prepared tins or tray in the preheated oven for about 5 minutes. Remove from the oven and pour in the batter. Sprinkle with the onion, mushrooms and rosemary needles and bake for 20–25 minutes until golden-brown.