Rustic Fall Vegetable Flatbread

When you think of pizza, leeks and squash are not two toppings that usually come to mind. However, we are all about pushin’ the boundaries and tryin’ something a lil bit different. This Rustic Vegetable Flatbread pizza is full of flavour and an excellent appetizer for any holiday party.

The combination of the wild mushrooms, fresh garlic and zesty herbs will have you savouring every bite. It is then topped with cheeze and plant based Pepperoni to meet and beat your expectations over and over. A white sauce mingles with the freshly cracked peppercorns for that rustic finish to this irresistible flatbread.

You have the choice to follow the recipe as is or add one of our Very Good vegan meats for an extra twist! Our suggestion would be our Pepperoni sliced into 8 slices, but the Smokin’ Burger would be a tasty addition too.

Rustic Fall Vegetable Flatbread

Ingredients

2 pc 8” flatbread or pita
1 cup sliced wild mushrooms
2 cloves garlic chopped
1 small leek, sliced on the bias
1 cup winter squash, 1/2ed Swede and sliced
⅓ cup cheeze
1 tbsp chopped parsley
1 tbsp chopped thyme
⅓ cup olive oil
Coarse salt
Freshly cracked peppercorns
⅓ cup grated cheeze

Optional:
1 package of Pepperoni
2 Smokin’ Burger patties broken up


Directions

Place flatbread/pita on a baking tray and lightly brush with olive oil.

Toss mushrooms, leeks and squash with remaining olive oil. Add the garlic and chopped herbs. Season with salt and pepper.

Arrange vegetables over the flatbread/pita. Then sprinkle cheeze over vegetables. Place in the 425*F oven and bake for 12-15 minutes.

Remove from the oven and let stand for 3-5 minutes. Cut flatbread/pita to the desired size.


Be sure to share your Rustic Fall Vegetable Flatbread with us using #TheVeryGoodButchers and tagging @theverygoodbutchers.

Shop all the plant based meat


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