Vegan

Vegetarian Flatbreads 2 Ways

September 26, 2017

Ingredients:

2 Whole Wheat Flatbreads
1 Tbsp Extra Virgin Olive Oil (+ 2 teaspoons for drizzling on top of Flatbread #1)
1 Tbsp Basil Pesto
1 Tbsp Saucy Lips Peppery Strawberry Balsamic dressing
1 thinly sliced Beet (pre-cooked, thinly sliced)
1 Small Zucchini (thinly sliced)
3 - 5 Sun Dried Tomatoes
1 Small Yellow Summer Squash (thinly sliced)
1 Tbsp Feta Cheese Crumbles
1 Garlic Clove (sliced)
1/2 Small White Onion (sliced)
1 C. Fresh Spinach
Season to taste with Pink Himalayan Salt and Ground Black Pepper

Directions:

Preheat oven to 450℉.
Place Flat breads onto a pizza stone or a baking sheet pan.
Flatbread #1:
Spread on the pesto then top with zucchini, yellow summer squash, onion, garlic, and sun dried tomatoes.
Lightly drizzle some extra virgin olive oil on top of everything (to keep toppings from burning).
Flatbread #2: Spread 1 Tbsp of extra virgin olive oil, until well-coated. Top with spinach, beets, feta, and drizzle the Peppery Strawberry Balsamic dressing on top.
Place on the top/highest baking rack and let bake for ~10 minutes.
Remove and add a pinch of salt and pepper.
Enjoy!