|2 servings||calories per servings 790||protein serving 22 g||carbs per serving 120 g||total fat per serving 26 g|
Topped with thinly sliced zucchini and summer tomatoes and paired with a sweet 'n spicy peach salad, this colorful plant-based flatbread is sure to satisfy your summer cravings in a snap. The pizza dough is handmade by Alfresco Pasta in Nashville, and the sweet heat pepper jelly - made with a blend of three chili peppers - is made in Birmingham by our friends at 5ive Oaks. You’ll top each flatbread with a sprinkle of vegan pecan “cheese” which is made with ground pecan, Italian herbs and nutritional yeast, an ingredient popular for its “cheese-like” flavor.
|Nutrition Facts||/ Per Serving|
|Total Fat||26 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||120 g|
|Dietary Fiber||11 g|
MISE EN PLACE
• Heat oven to 425° F.
• Cut tomato into thin wedges.
• Halve peaches. Discard pit; cut flesh into thick wedges.
• Halve zucchini crosswise. Slice lengthwise into thin strips.
• Peel and thinly slice shallot crosswise into rings.
• Peel and chop garlic.
• Pick and chop parsley leaves.
• Pick and coarsely chop mint leaves.
Note: Pizza dough should be completely thawed, but still cold.
• Halve pizza dough.
• Grease 1 or 2 baking sheet(s) with 1 teaspoon olive oil, using your hands to spread oil evenly across the surface. (Leave your hands oiled to shape the pizza dough.)
• Stretch each dough piece into an 8-inch oval.
• Transfer to prepared baking sheet(s).
• Brush tops with a total 1 teaspoon olive oil. Poke holes in dough with a fork.
• In a large bowl, toss zucchini and tomato with 2 teaspoons olive oil, half of parsley, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. Add half of cheese.
• Pile mixture on dough, leaving a small margin.
• Bake in oven until zucchini is tender and cheese melts, about 15 minutes.
While flatbreads bake, place a skillet over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add shallot and garlic. Cook, stirring often, until shallot is golden, 4-5 minutes.
• Top flatbreads with shallot mixture and remaining cheese.
• Bake in oven until cheese melts, about 5 minutes.
While flatbreads bake:
• In a large bowl, whisk together pepper jelly and 1 tablespoon water.
• Fold in peaches and mint. Taste and adjust seasoning as desired.
• Top flatbreads with vegan pecan “cheese” and remaining parsley.
• Slice flatbreads as desired. Divide between 2 plates.
• Serve with peach salad, and enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...