Quick and easy vegan flatbread that's great for brunch or dinner! All the flavors come together seamlessly for this culinary delight!

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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
20 mins
total:
1 hr
Servings:
4
Yield:
1 flatbread
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Let pizza dough sit out until it comes to room temperature, about 20 minutes.

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  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

  • Stretch pizza dough to desired shape and place on the prepared baking sheet. Brush dough with a thin coat of olive oil.

  • Bake dough in the preheated oven until it is cooked all the way through and the edges are lightly browned, 20 to 25 minutes.

  • While the dough is cooking, heat a large skillet over medium heat. Add remaining oil. When oil is hot, add shallot and garlic and cool until they start to turn translucent, 1 to 2 minutes. Add mushrooms and cook until browned, 5 to 7 minutes. Stir in artichoke antipasto and cook until heated through, 2 to 3 minutes. Season with salt and pepper and remove from heat.

  • Remove dough from the oven; brush lightly with truffle oil. Spread mushroom-artichoke mixture on top, sprinkle with arugula, drizzle gently with balsamic glaze, and top with lemon zest. Cut and serve.

Nutrition Facts

401 calories; protein 11.6g 23% DV; carbohydrates 60.2g 19% DV; fat 12.5g 19% DV; cholesterolmg; sodium 862.9mg 35% DV. Full Nutrition