Recipe Vegan Garden Flatbread
Yield: 1 flatbread
1 flatbread, any variety
2 tablespoons basil pesto (prepared or homemade)
2 tablespoons Sabra Classic Hummus
3-4 white button mushrooms
2 tablespoons corn (fresh or frozen)
3 spears asparagus, cooked until just tender
1/4 cup vegan mozzarella cheese, shredded
red pepper flakes (optional)
salt, to taste
pepper, to taste
- Heat grill (or oven) to 450° F; bake flatbread 3-5 minutes until it begins to crisp.
- Spread pesto, followed by hummus, over flatbread then layer mushrooms, corn and asparagus. Top with shredded mozzarella cheese.
- Place on grill, close lid and cook 3-5 minutes (if using oven, broil approximately 3 minutes).
- Drizzle with olive oil; sprinkle with red pepper flakes, if desired. Add salt and pepper, to taste, before serving.