ROASTED VEGETABLE FLATBREAD

ROASTED VEGETABLE FLATBREAD - LAUREN KELP

Hip, hip, HOORAY! It’s another vegetable flatbread recipe! We are on a little bit of a flatbread kick, but can you blame us? They are easy, delicious, and super fun to make. Last week we were talking roasted shallots & pomegranates, today it’s all about the vegetables. The more the merrier I say! Scroll down & see what’s for dinner tonight – xoxo, LK


 

Hello beautiful people! Constance here. I hope you all had the most magical fall weekend! I must confess, I got so excited about all things fall/winter/holidays that I accidentally started listening to Christmas music this weekend. Am I ashamed? Nope.

Living in the desert has made me realize that I have to change things up a bit to make the most of the holidays. That means start early and go all out! Really getting ahead of myself in several ways here. I may be blaring my Ella Fitzgerald holiday station all the live long day, but I’m definitely still celebrating fall. Since we don’t really have much changing of the leaves here in the desert, I’m getting my color fix from all of the beautiful fall veggies from our neighborhood farmers market. Example? Our newest little flatbread creation!

ROASTED VEGETABLE FLATBREAD - LAUREN KELPROASTED VEGETABLE FLATBREAD - LAUREN KELP

INGREDIENTS FOR DOUGH:

-2 c. whole wheat flour

-1 pkg. or 1 tbsp. active dry yeast

-3/4 tsp. salt

-1 c. warm water

-1 tbsp. olive oil

-1 tsp. honey

INGREDIENTS FOR FLATBREAD:

-1 small purple onion, thinly sliced

-1 large watermelon radish, thinly sliced

-2 medium sized heirloom carrots

-1 small handful fresh sage leaves

-pesto

-1/2 cup crumbled goat cheese

-fresh cracked pepper

ROASTED VEGETABLE FLATBREAD - LAUREN KELP

INSTRUCTIONS:

-Pour flour into a large mixing bowl.

-Add yeast and salt. Mix well.

-Add water, oil and honey; mix well.

-Cover with a moist cloth and place in a warm spot for 10 minutes to rise.

-Place dough on a lightly floured surface and slowly spread and press the dough into your desired thickness and shape.

-Lightly coat the dough with a thin layer of pesto.

-Top the flatbread with the crumbled goat cheese and vegetables.

-Bake at 425 degrees for 15 to 20 minutes or until crust is golden brown.

-Remove flatbread from oven, top with fresh cracked pepper and enjoy.

ROASTED VEGETABLE FLATBREAD - LAUREN KELP


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