Food & Stuff

THE PICKY EATER

Prepare the dough: In a bowl combine whole wheat flour with dry yeast and pinch of salt. Add water and 2 tbsp olive oil and mix until you have a sticky dough.

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MAKE DOUGH

Continue mixing for 4 more minutes and until you have a soft, elastic dough. Cover at room temperature and let it rise for 1 hour.

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RISE

Preheat oven to 400 degrees F. Flour a baking sheet and set aside or line with parchment paper. With the help of a rolling pin, roll the dough. Transfer to the prepared baking pan.

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ROLL DOUGH

In a large skillet, on medium high heat, add the tomato sauce, and diced tomatoes. Simmer & remove from heat.

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MAKE SAUCE

Top the flatbread with tomato sauce and diced tomatoes, leaving a 1-inch border on either side. Add cheese and oil.

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ADD TOPPINGS

Place flatbreads in the hot oven and bake for 15 minutes or until the borders are golden brown and the cheese is fully melted.

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COOK

Remove from oven and top with pesto, fresh basil, and black pepper to taste.

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COOL DOWN

Serve and enjoy this yummy vegetarian mushroom flatbread recipe!

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ENJOY