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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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.
2
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.
3
In a large skillet, on medium high heat, add the tomato sauce, and diced tomatoes. Simmer & remove from heat.
4
Top the flatbread with tomato sauce and diced tomatoes, leaving a 1-inch border on either side. Add cheese and oil.
5
Place flatbreads in the hot oven and bake for 15 minutes or until the borders are golden brown and the cheese is fully melted.
6
Remove from oven and top with pesto, fresh basil, and black pepper to taste.
7
Serve and enjoy this yummy vegetarian mushroom flatbread recipe!
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