|2 servings||calories per servings 670||protein serving 20 g||carbs per serving 99 g||total fat per serving 23 g|
Part open-face sandwich, part pizza, and fully fun, these warm vegan flatbreads are casual and colorful. Earthy mushrooms and peppery arugula are complemented by a fabulous sweet and spicy red pepper relish made by our friends at Doux South in Atlanta, GA. A final squeeze of fresh lemon and sprinkle of mushroom salt finish the dish with brightness and zest.
|Nutrition Facts||/ Per Serving|
|Total Fat||23 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||99 g|
|Dietary Fiber||6 g|
MISE EN PLACE
• Heat oven to 425° F.
• Peel, halve and thinly slice onion.
• Peel and thinly slice garlic.
• Discard any tough mushroom stems. Slice caps.
• Discard any tough arugula stems.
• Cut lemon into wedges.
Note: Pizza dough should be completely thawed but still cold.
Stretch each dough ball into an oval about 8 inches long and 6 inches wide.
Tip: The best way to shape the dough is by holding the top edge with both hands, and stretching while rotating the dough rapidly in one direction. If you keep it moving, you’ll have a nice round dough.
• Brush 1 side of each piece with 1 teaspoon olive oil.
• Place oiled-side down on 1 or 2 baking sheets.
• Brush each top with 1 teaspoon olive oil. Poke holes in dough with a fork.
• Bake until firm and golden, 15-18 minutes.
While dough bakes:
• Place a sauté pan over medium heat. Add 2 teaspoons olive oil. When oil is hot, stir in onion. Cook, stirring occasionally, until onion is tender and deeply golden, 10-12 minutes.
Tip: If onion begins to scorch, reduce heat. Add a splash of water, and scrape up glaze from pan.
Add mushrooms, garlic and 1/4 teaspoon mushroom salt. Cook, stirring, until mushrooms are browned and tender, about 4 minutes.
• Spread each flatbread with pepper relish.
• Top with mushroom mixture and arugula.
Tip: If desired, use arugula, lemon and olive oil to create a side salad.
• Drizzle each flatbread with 1/2 teaspoon olive oil. Season to taste with mushroom salt and pepper.
• Slice as desired, and serve with lemon wedges.
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...