'These bright, plant-based flatbreads are everything I love about spring and summer days—the abundance of vegetables at this time of year is enough to put the biggest smile on my face.'
These simple, springy, vegan flatbreads are topped with a smoky-sweet roasted garlic pesto and raw shaved zucchini for a fresh, flavor-packed meal.
1medium zucchini (about 6 ounces), shaved using a potato peelerShaved vegan cheese, for serving (optional; I love Daiya’s Jalapeño Havarti Style cheese)In This RecipeDirectionsIn a large bowl, mix together the flour, yeast, salt, and sugar. Add the 2 tablespoons olive oil and water and mix with a wooden spoon until most of the flour is incorporated.
Transfer the dough to a clean work surface dusted with flour and knead for 5 minutes, until the dough is smooth and springs back a little when poked. If the dough is very sticky, add more flour 1 teaspoon at a time, making sure to knead the dough well in between additions. If the mixture is too dry, add 1 teaspoon of lukewarm water and knead to incorporate.
Return the dough to the bowl. Cover with a clean, damp towel and let sit in a warm place to rise until doubled in size and very soft to the touch, about 1 hour.While the dough is rising, heat the oven to 400°F. Cut about 1/4 inch off of the top of the garlic head and place it on a medium piece of foil. Drizzle the garlic head with some olive oil and season with a big pinch of salt and lots of black pepper. Wrap the foil tightly around the garlic and roast, directly on the oven rack, for 40 minutes, until the cloves are soft and golden brown. Let the garlic cool for a few minutes, then unwrap and let cool completely, about 15 minutes. headtopics.com
Remove the garlic skin and discard. Add the roasted garlic cloves, 2 tablespoons of the olive oil, basil, 2 tablespoons of the lemon juice, nutritional yeast, hemp hearts, 1/2 teaspoon sea salt, and 1/4 teaspoon of the pepper to a food processor and process until the basil is very finely chopped and the pesto is mostly smooth (it won’t completely purée, but avoid any large chunks of garlic or basil). Set aside.
Increase the oven heat to 425°F, line a sheet pan with foil, then brush the foil with a bit of olive oil. Dust the work surface with more flour, then turn out the risen flatbread dough. Cut the dough into four pieces.Lightly grease your hands with a bit more olive oil and use your fingers and palms to stretch and press the dough into 6-inch-wide flatbreads.
Place the flatbreads on the sheet pan, leaving about 1 inch of space between each (they should all fit on a standard half sheet pan). Bake for 5 minutes, then flip and bake for another 5 minutes. Remove from the oven and let cool for 10 minutes.In a medium bowl, combine the zucchini, remaining 1 teaspoon of lemon juice, remaining 1 teaspoon of olive oil, and remaining 1/4 teaspoon pepper, then season with salt to taste. Toss to coat.
Spread a generous tablespoon of the pesto onto each flatbread. Top with the shaved zucchini mixture and vegan cheese, if using. Serve immediately. Read more: Food52 »
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