Recipes · Appetizers
Veggie Flatbread
- Chef / source
- Marion Sullivan
- Serves
- 8
- Meal
- Appetizers
- Issue
- April 2015
Ingredients
For the carrot puree:
1 lb. carrots with tops off, peeled and juiced
1 ½ lbs. carrots with tops off, peeled and chopped
1 tsp. curry powder
1/4 cup extra-virgin olive oil
For the flatbread:
1.6 oz. flatbread dough (find Florie’s dough recipe, which yields 5 oz., at www.charlestonmag.com/dough, or purchase pre-made pizza dough, available at most grocery stores)
1 cup carrot puree
1/4 cup fresh peas
2 Tbs. sliced sun-dried tomatoes
1/4 cup sliced Mepkin Abbey oyster mushrooms
4 asparagus, thinly sliced lengthwise
6 cherry tomatoes, halved
Kosher salt and freshly ground pepper
1/4 oz. fresh pea tendrils
1 oz. goat cheese crumbles
1 oz. Parmesan cheese, shaved
Method
For the carrot puree:
Working in batches if necessary, put all of the ingredients in a blender and puree until smooth. Cover and reserve until ready to assemble the flatbread.
For the flatbread:
Preheat the oven to 400°F.
On a lightly floured surface, roll the dough into a 1/4-inch thick oval about six inches wide and 12 inches long. Place the flatbread on a pizza stone and pre-bake it for five minutes. Remove the dough from the oven and layer on the toppings in this order: carrot puree, peas, sun-dried tomatoes, mushrooms, asparagus, and cherry tomatoes. Sprinkle with salt and pepper.
Put the flatbread back into the oven and bake for an additional five minutes, or until dough and toppings are cooked. Remove from the oven, top with fresh pea tendrils, goat cheese crumbles, and shaved Parmesan, and serve.
