Vegetable Flatbread with Almond Arugula Pesto. the kitchen

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Cook Time
35 minutes plus 2 hours rise time

Serving Size
4

subheading: Dough:

½ cup warm water

½ teaspoon sugar

½ teaspoon instant yeast

1 ½ cups all purpose flour, plus extra if needed

½ teaspoon salt

1 ½ teaspoons olive oil

subheading: Almond Arugula Pesto:

1 pound arugula

1 tablespoon lemon juice

¼ cup toasted almonds

¼ cup grated parmesan cheese

1 ½ teaspoons chopped garlic

1 cup olive oil

1 teaspoon salt

subheading: Flatbread:

Semolina flour, for dusting board

Olive oil

½ small cooked beet, thinly sliced

4 ounces oyster mushrooms

¼ cup cherry tomatoes, sliced in half

½ red bell pepper, thinly sliced

¼ red onion, thinly sliced

1 cup arugula

4 ounces goat cheese, crumbled

subheading: RECIPE NOTES:

This colorful recipe from Chef Jeb Aldrich at Cataloochee Ranch, is a vibrant, vegetable-forward flatbread baked on the Alpine Outdoor Collection Pizza Pan. Six different vegetables are layered on top of a fresh almond arugula pesto and finished with tangy goat cheese for an elevated take on your standard grilled pizza. The even heat distribution of the enameled cast iron Pizza Pan means you get a crisp, chewy crust in a matter of minutes. It’s a flavorful way to serve the bounty of the season while enjoying cooking outdoors. This colorful recipe from Chef Jeb Aldrich at Cataloochee Ranch, is a vibrant, vegetable-forward flatbread baked on the Alpine Outdoor Collection Pizza Pan. Six different vegetables are layered on top of a fresh almond arugula pesto and finished with tangy goat cheese for an elevated take on your standard grilled pizza. The even heat distribution of the enameled cast iron Pizza Pan means you get a crisp, chewy crust in a matter of minutes. It’s a flavorful way to serve the bounty of the season while enjoying cooking outdoors.

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