1 hour 30 minutes
Preparation time
Course Type:
Vegetarian Dishes, Entrees, Pizza/Flatbreads, Appetizers, Vegan Dishes, Tomatoes,
Vegan Pesto & Cherubs® Flatbread
Pizza night just got a whole lot sweeter.
This recipe contains:
Cherubs®
Ingredients:
Cornmeal, for dusting
Olive oil, for greasing
24 oz pre-made pizza dough, divided in two
2 Tablespoon olive oil
6 oz pesto
1 (10-oz) container of NatureSweet® Cherubs®, halved
½ cup kale, chopped
8-10 asparagus spears, trimmed
1/2 cup small broccoli florets
¼ of a small red onion, cut into thin rings
5-10 kalamata olives, pitted and halved
To Garnish:
1 Tablespoon pine nuts
1 teaspoon hemp hearts
Freshly ground black pepper
Fresh basil, chopped
Red pepper flakes
Instructions:
Place dough on a cornmeal-dusted cutting board. Bring to room temperature (approx. 60 minutes).
Preheat the oven to 450°F. Grease a baking sheet(s) with olive oil.
Knead and shape each piece of dough to your desired thickness. Transfer to the baking sheet(s). Bake in the oven for 8 to 10 minutes, until lightly golden.
Spread 3 oz of pesto over each crust. Evenly distribute toppings over each flatbread.
Return the flatbreads to the oven and cook for an additional 5 to 7 minutes, until the crust is golden-brown, and the vegetables are lightly browned.
Remove from the oven, top with garnishes, slice, and serve.
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