Veggie Flatbread Recipe
Sun-dried tomato pesto, chickpeas, peppers, onion, vegan cheese, drizzled with balsamic reduction, served with house salad.
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Ingredients
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Flatbread Ingredients
House Salad Ingredients
Method
Preparing the Flatbread
- 1
Assemble the Flatbread
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the flatbreads on the prepared baking sheet.
- 2
Spread the Pesto
Spread sun-dried tomato pesto evenly over each flatbread.
- 3
Add the Toppings
Distribute chickpeas, bell peppers, and onions evenly over the pesto. Sprinkle vegan cheese on top.
- 4
Bake
Bake in the preheated oven for about 12-15 minutes until the cheese is melted and the edges of the flatbread are crispy.
- 5
Drizzle with Balsamic Reduction
Once baked, remove the flatbreads from the oven and drizzle with balsamic reduction.
Preparing the House Salad
- 6
Mix the Salad Ingredients
In a large bowl, combine mixed greens, cherry tomatoes, and cucumber.
- 7
Dress the Salad
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle over the salad and toss to combine.