Veggie Pesto Flatbreads

This was a recipe in one of our GreenChef meal kits. Easy and good. We've modified it some. They are delicious cold the next day.

The Recipe

Makes 4 servings. Store leftovers in frig.

Ingredients Steps
  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.)

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