MAIN DISHES MY ITALIAN PIZZA

VEGAN MUSHROOM AND PEPPERONI FLATBREAD PIZZA

VEGAN MUSHROOM AND PEPPERONI FLATBREAD PIZZA

Artisan flatbread spread with a smoky garlic, fennel and basil tomato sauce. Topped with chopped mushrooms, sliced onion, Yves vegan pepperoni and fresh garlic crumbles, and Follow Your Heart Vegan Mozzarella Shreds. Baked till piping hot, then sprinkled with sliced fresh basil. Wow! Tastes just like pizza!

Makes 6 flatbread pizzas or 12 large servings

Preheat oven to 375 degrees

Sauce:

6 oz. can tomato paste

2 T. olive oil

1/2 t. garlic powder

1 t. dried basil

1 t. ground fennel seed

1/4 t. ground allspice

1/4 t. red cayenne pepper

1/2 t. salt

1 t. liquid smoke

2 T. liquid from one of the cans of mushrooms stems and pieces

In medium bowl combine all sauce ingredients. Stir to thoroughly incorporate.

Bread plus Toppings:

1 pkg. (6) Flat Out Artisan Flatbreads – I used the thin rustic variety

2, 4 oz. drained wt. cans mushroom stems and pieces, drained, reserving 2 T. liquid for the sauce

sliced sweet onion – sliced very, very thin, so you can almost see through it – use as mush as you like on the pizza

1 pkg. Yves Veggie Pepperoni

3-4 lg. garlic cloves, peeled

1 pkg. Follow Your Heart Vegan Mozzarella Shreds – at room temperature

sev. leaves fresh basil, sliced for garnish

freshly ground black pepper

olive oil for drizzle

Drain mushrooms, then coarsely chop – the bread is thin, so we don’t want any big pieces. Set aside.

Slice the onion.

Combine pepperoni and garlic in food processor and process till mealy. Set aside.

Slice the fresh basil.

Baking and Assembly:

Place 2 Flat Out Flatbreads on baking sheet. Bake in 375 degree oven for 3 minutes. Remove from oven.

Divide the sauce roughly into 6 portions. Spread baked breads evenly with sauce.

Top evenly with mushrooms, onions, and pepperoni/garlic mixture.

Drizzle each with a little olive oil.

Top with vegan cheese shreds.

Return to oven for about 4 minutes. Vegan cheese takes longer to melt, so place under broiler for about a minute or till done to your liking.

Remove from oven, top with fresh basil, cut and serve.

Repeat the same steps for the other 4 flatbreads.

Notes: I have to tell you that I was surprised at the outcome. The combination of flavors and textures with this wonderful flatbread pleased both Steve and I. “Now that’s pizza”, we both exclaimed.

It isn’t easy to find vegan pizza to eat at a restaurant that tastes good. Now we can make it at home.

Although vegan pepperoni tastes great, it doesn’t texture that well when served whole on a pizza. By processing it with fresh garlic into crumbles, the texture and flavors were a perfect match for this thin flatbread.

I’m looking forward to trying more of Flat Out products.

On our second round of pizzas: After baking them, I broiled them longer than most would, but I loved the result – even though the edges were charred (which I like). Actually I like it both ways.

These pizzas can be cut into hors d’oeuvre-size squares and served as a snack appetizer while watching a game. It won’t matter that some of it will be at room temperature by the time guests eat it all – tastes great any way.

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