Wynette Richards

Veggie Pesto Flatbreads

The Recipe

Makes 4 servings. Store leftovers in frig.

• 2 large naan flatbreads.
• 5 oz. mushrooms (cremini or baby bello or ...)
• 2 oz. artichoke hearts, roughly chopped
• 3 oz. roasted red peppers, roughly chopped
• 1 roma tomatoe (or maybe 1-1/2)
• 1 shallot (or 1/2 medium onion if don't have shallot)
• 1/4 cup basil pesto
• 2 T. nutritional yeast
• 6 T. finely grated parmesan or romano cheese
• 1/2 t. garlic granules
• 1 t. dried parsley
• 1 t. dried basil (optional)
• olive oil
• salt
• pepper

1. Preheat oven to 400 degrees.
2. Slice tomato into 1/4 inch slices.
3. Put sliced tomato in a bowl and drizzle with 1 t. olive oil. Season with salt and pepper. Evenly coat.
4. Slice the mushrooms about 1/4 inch thick.
5. Cut ends off shallot. Slice lengthwise into 1/4 inch strips.
6. Heat 3 T. olive oil in skillet over medium-high heat. Add mushrooms. Season with salt and pepper. Cook 4 to 5 minutes, till lightly browned.
7. Add artichoke hearts, roasted red peppers, and shallot. Add another 1 T. oil. Stir and cook 3 to 4 more minutes.
8. Put the nutritional yeast, grated cheese, garlic granules, and dried herbs in a small bowl and stir to mix.
9. Place flatbreads on an oiled baking sheet. (Can line with foil.)
10. Drizzle each with 1 T. oil and spread evenly.
11. Spread each evenly with the yeast/cheese mixture.
12. Spread basil pesto evenly over this.
13. Top with tomato slices.
14. Bake in oven until flatbreads are warmed and lightly toasted (2 or 3 minutes).
15. Spread vegetable mixture onto flatbreads.
16. Return to oven. Bake 2 or 3 more minutes until flatbreads are golden brown.
17. Cut each flatbread in half, to make 4 servings. (Can cut to smaller sizes to make them easier to handle.)