Spicy Flatbread with Mushroom & Jalapeños
Looking for comfort food that is both cheesy and spicy, but only takes 10 minutes to make? If so, this spicy flatbread pizza with loads of plant-based cheese is for you.
What I love about this recipe is that you don't have to use/make pizza dough. Instead, we are using naan bread, which can save loads of time, while not missing out on any flavour.
The Sun-Dried Tomato Pesto
Does anything scream Italy more than a delicious pesto? Arguably, not. Although pesto can be traced back to Ancient Roman times, the recipe has remained similar to today's- basil/tomato, pine nuts, and garlic.
Before you start assembling the flatbread, preheat the oven to 350° F.
Then, while the oven is preheating, spread the sun-dried tomato pesto over the naan bread. Use the back of a spoon to spread the sun-dried tomato pesto, leaving a 1/2 inch rim around the naan bread for the crust.
Fun Fact: 8-14kg of fresh tomatoes makes 1kg of sun-dried tomatoes, but not to worry, after the tomatoes are dried they keep their nutritional value.
The Vegetable Toppings
For the first layer, add the slices of the mushrooms, followed by the sliced pickled jalapeños and kalamata olives.
Pickled jalapeños are a house staple for me, they can give any recipe a pop of spice without being overpowering. For this reason, they are amazing on pizza.
Also, you can buy the kalamata olives pre-pitted (which I do) to make this process less time-consuming.
For the final layer, add your grated vegan mozzarella cheese. You can add more or less than the suggested quantity depending on your love for cheese, after all this is your personalized pizza.
Time to Cook
Place the spicy flatbread pizza on a baking sheet and cook for 10-15 minutes in the oven, or until the bottom is golden brown.
You want the bottom to be nicely toasted so that the flatbread isn’t flimsy.
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