Recipe: Vegetarian Flatbread


Pre-made Pizza dough

Extra Virgin Olive Oil

Marinated Artichokes (diced)

Smoked Mozzarella (Chunked)

2 red Onion (diced and carmelized)

1 bunch Basil (hand torn)

2 Poblano Peppers (Cored, seeded and blistered on a grill)

1 Cob of grilled corn (removed from cob)


Pre-heat your over to 450, because you are making a pretty thing crust pizza and most of your ingredients are pre cooked or need very little cooking you want to crisp up your crust fast and melt the cheese. Section out your dough into fist sized chunks. These chunks can be rolled/stretched out into round pizza shaped doughs out just rustic oblong flatbreads. I like the more rustic style because it takes less time and you don’t have to worry about over working the dough. you then add your caramelized onions they should almost go on as a spread. Then add your artichokes, basil, peppers, corn and cheese remembering that crowding the pizza too much with toppings will make it soggy. Then brush on your olive oil on the edges of the flat bread. Pop the flatbread into the oven and it should take about 8-10 minutes depending on the over and the thickness of the dough. You are looking for the dough bubbling up and browning while the toppings really should start showing their colour and melting. I also like to top the pizza with just a little drizzle of Olive Oil, a bit of sea salt and fresh ground pepper as soon as it comes out of the oven.  I normally make 4-6 flatbreads at a time, you can even pre make the flatbreads, freeze them, defrost and pop them in the oven. Also don’t be afraid to add meat because it’s what I would normally do.*

*Sorry vegetarians, you’re just a smart/healthy/a little bit self righteous market to me, I love you but I cannot do any more than dip my toes in your lifestyle. I assure you this pizza is delicious as is but meat would just make it better.