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
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.
Spread the Pesto
Spread sun-dried tomato pesto evenly over each flatbread.
Add the Toppings
Distribute chickpeas, bell peppers, and onions evenly over the pesto. Sprinkle vegan cheese on top.
Bake
Bake in the preheated oven for about 12-15 minutes until the cheese is melted and the edges of the flatbread are crispy.
Drizzle with Balsamic Reduction
Once baked, remove the flatbreads from the oven and drizzle with balsamic reduction.
Preparing the House Salad
Mix the Salad Ingredients
In a large bowl, combine mixed greens, cherry tomatoes, and cucumber.
Dress the Salad
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle over the salad and toss to combine.