Description
Learn how to make a delicious Pesto Veggie Flatbread with this easy recipe. Perfect for a quick and flavorful meal that the whole family will love!
Ingredients
- 1 cup (240 ml) whole almonds
- 1 ½ tsp (7.5 ml) liquid smoke
- 1 tbsp (15 ml) olive oil
- ½ tsp (2.5 ml) salt
- 1 tsp (5 ml) flour
- ½ cup (120 ml) basil
- ½ cup (120 ml) parsley
- 1 garlic clove
- ⅓ cup (80 ml) grated plant-based cheese
- ¾ cup (180 ml) extra virgin olive oil
- salt and pepper
- 1 cup (240 ml) warm water (100-110 degrees F)
- 1 tsp (5 ml) granulated sugar
- 1 tsp (5 ml) active dry yeast
- 2 ½ cups (300 g) all-purpose flour
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 ml) salt
- 2 bell peppers, sliced
- 1 zucchini, sliced
- 1 summer squash, sliced
- 5 shallots, thinly sliced
- ¼ cup (60 ml) olive oil
- ¼ cup (60 ml) balsamic vinegar
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 ml) fresh oregano plus extra for topping
- 1 tbsp (15 ml) minced garlic
- ½ tsp (2.5 ml) red chili flakes
- salt and pepper
- 1 pint (300 g) cherry tomatoes
- reduced balsamic vinegar
- sea salt for sprinkling
Instructions
- Warm up your oven to 275 degrees F and place parchment paper on a baking sheet.
- Mix the almonds with liquid smoke and arrange them on the prepared sheet. Allow them to rest for 10 minutes. Pour a tablespoon of olive oil over the almonds and stir to coat evenly. Combine the flour with salt and sprinkle this mixture over the almonds, tossing them to coat. Bake the almonds for 40-45 minutes, stirring every 15 minutes until they are a deep brown. Once done, let them cool completely.
- Place ½ cup of the smoked almonds, basil, parsley, garlic, and plant-based cheese into a food processor or blender. Blend until finely chopped. While the device is running, gradually add extra virgin olive oil and blend until everything is well mixed. Adjust the pesto seasoning with salt and pepper and set it aside.
- To prepare the dough, mix warm water with sugar and yeast in a large bowl. Allow it to sit for 10 minutes or until it becomes foamy and the yeast activates. Add in the flour, olive oil, and salt, and mix until a rough dough forms. Knead the dough until it’s smooth, around 6-7 minutes. Cover the bowl with plastic wrap and let it rise in a warm spot until it doubles in size, about an hour.
- While waiting, prepare the toppings. Toss the sliced bell peppers, zucchini, summer squash, and shallots with olive oil, balsamic vinegar, lemon juice, fresh oregano, minced garlic, red chili flakes, salt, and pepper. Allow this mixture to sit for 20 minutes.
- In a large sauté pan over medium-high heat, heat a tablespoon of oil. Add the cherry tomatoes and cook until they are blistered and softened, approximately 5 minutes. Season them with salt and pepper, then set them aside.
- In the same pan, sauté the marinated vegetables until they are charred and tender. You might need to cook them in two batches to avoid overcrowding. Keep the vegetables warm.
- Raise the oven temperature to 500 degrees F.
- Sprinkle flour on a clean work surface. Punch down the risen dough and roll it out to a ¼ inch thickness. Place the dough on a sheet pan and spread the smoked almond pesto over it. Bake the flatbread for 8-10 minutes until golden brown. Once done, remove it from the oven and top it with the cooked vegetables. Drizzle with reduced balsamic vinegar, add fresh oregano, and sprinkle with sea salt. Serve immediately.
Notes
- Toast the almonds before making the pesto for enhanced flavor and texture.
- Sauté the vegetables in a spacious pan to ensure even cooking.
- Allow the dough to double in size for a lighter and fluffier flatbread.
