Robin Williams has a quote that says “Spring is nature’s way of saying “Let’s party”.
Well nothing says “party” like flatbread. Oh, that’s just my idea of a party? My bad. But for real, top anything with arugula and balsamic glaze and I am SOLD. This recipe is perfect for those cool spring/summer nights. You can even throw it on the grill instead of in the oven to enjoy more time outside.
I bought my flatbread at the store because they had a vegan option but you can easily make one yourself or even purchase pizza dough which I have found is almost always vegan at the grocery store or your local pizzeria. We spread a ricotta-like “cheese” infused with garlic and herbs and topped with thinly sliced zucchini, sliced cherry tomatoes and fresh basil. After spending a little time in a hot oven we drizzled a homemade balsamic glaze and fresh peppery arugula. Pure magic with a glass of fresh lemonade or a cold beer.
(makes 2 large flatbreads)
1 package firm tofu, drained
Juice of 1 lemon
4 cloves of garlic
1 cup cashews
1 cup soy milk
2 tbsp italian seasoning
2 tbsp salt + pepper (or to taste)
1/2 Cup Coconut Sugar
2 Cups Balsamic Vinegar
Medium Zucchini, thinly sliced
Cherry Tomatoes, sliced in half
Balsamic Glaze Drizzle:
In a saucepan add 2 cups balsamic vinegar and 1/2 a cup of coconut sugar over a medium heat consistently stirring until sugar has dissolved. Bring to a boil and reduce heat to low for 20 minutes or until glaze reduces by half and coats back of a spoon. Let cool and drizzle over your flatbread.
Garlic Ricotta Cheese:
To your blender add your 1 cup cashews, 1 cup soy milk, juice of 1 lemon, 4 cloves of garlic, 2 tbsp italian seasoning and 2 tbsp salt + pepper (or to taste). Keep in mind “normal” cheese is a VERY salty product so if you want it to taste similar do not be stingy on the salt.
Preheat your oven or grill according to instructions on your flatbread. Spread on with your garlic ricotta cheese mixture, then your toppings. Put in your oven for 10 minutes or however long your flatbread recommends. Top with your balsamic drizzle and fresh arugula.
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