The flatbread with cheese and vegetables is perfect for a quick, tasty and light lunch: mixed vegetables, plant-based spreadable cheese (but regular spreadable cheese works fine too) and a flatbread (in this case gluten-free) and in a few minutes you assemble everything. Here I obviously already had everything ready: the vegetables cooked and the flatbread in the freezer otherwise the cooking times would be different. And the amounts? For me, having prepared just one flatbread with cheese and vegetables they were “as needed”. However, I leave all the quantities for the vegetables and the flatbreads.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 Pieces
- Cooking methods: Stovetop, Oven, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
The quantities for the vegetables are generous: you’ll have enough for the flatbreads and there will be leftovers for other recipes or to enjoy as a side. You can also make half the amount but I always prefer to make extra when I turn on the oven so I can get ahead with future meals. The vegetables recipe comes from HERE.
- 14 oz puntarelle (chicory shoots)
- 11 oz red onions
- 18 oz Brussels sprouts
- 1/2 Hokkaido pumpkin
- 4 tbsp extra virgin olive oil
- to taste salt
- to taste oregano
- to taste sweet paprika
- 0.8 cup gluten-free bread and pizza mix (I used Fioreglut Caputo)
- 2 tsp extra virgin olive oil
- 1 pinch salt
- 1 tsp instant baking powder (gluten-free) for savory recipes
- to taste plant-based spreadable cheese
Tools
- 1 Cutting board
- 1 Knife
- 1 Baking mat reusable baking liner
- 1 Bowl
- 1 Whisk danese
- 1 Rolling pin
- 1 Flatbread pan
- 1 Spatula cheese spreader
Steps
Peel the pumpkin, remove seeds and fibers and cut it into cubes. Wash the Brussels sprouts, remove the outer leaves (if they are damaged) and cut them into quarters. Peel the onions and slice them. Wash the puntarelle and cut them into small pieces. Arrange the vegetables on a baking sheet lined with the reusable baking liner (I liked placing the vegetables separated as in the original recipe but you can also mix them) and season with oil, salt, sweet paprika and oregano. Bake in a preheated conventional oven at 392°F for about 40 minutes.
In a bowl mix the flour, salt and the teaspoon of baking powder. Pour the water little by little (because you might not need it all or you may need more depending on the mix you use) and the oil and start mixing using a fork or the appropriate dough whisk. When the flour has absorbed all the water transfer the dough onto the work surface and continue kneading with your hands. You should obtain a smooth, homogeneous dough. Divide it into two equal parts to form two balls and roll each ball out with a rolling pin. You will get discs about 8 2/3 inches in diameter. Do not make them too large and thin otherwise they may become hard when cooked. Heat the flatbread pan or a skillet and cook the flatbreads one at a time for 3-4 minutes, turning them halfway through.
Spread half of each flatbread with the plant-based spreadable cheese or regular spreadable cheese. Top with the vegetables as desired and serve.
