Sunday, February 10, 2013

Pesto Flat Bread

This one reminds me of home. In the summer (and apparently now the winter) my dad makes this pesto pizza on the grill. He got the recipe from his friend Vinny one year on cinco de mayo and it has become one of my favorite things he makes when we are on the boat/at the beach. Its so simple to but the flavor is unbelievable. I have had to change a few things but mostly I have just added to it a little. The shape of mine is not ideal but hey its not always about the look but about the taste. Jimmy's looked a little better then mine but mine was delicious!!!!

Pizza Ingredients
1 package pesto (made according to directions)
1 mushroom (sliced)
1/4 red onion (sliced)
1/2 tomato (diced)
daiya mozzarella 
garlic salt

***the dough will make 3 mini flat breads but the ingredients are only for 1 flatbread***

Preheat oven to 425 degrees

Make the dough and after it has risen cut it into 3 pieces. Roll out one piece into a small rectangular shape. If you are using a pizza stone make sure you heat it in the oven for about 15 minutes first and if you are just using a cooking tray make sure you spray some non stick cooking spray on the bottom. Place the dough on stone or tray. Evenly spread some pesto onto the bottom. Use your discretion as to how much but probably no more then 6 tablespoons. Sprinkle on top the mushroom, tomato and onion. Spread the daiya on top. Again depending on how much cheese you want will depend on how much you put on. I like to put just enough on to give it some good flavor. Finally sprinkle with just a little garlic salt. Place in oven and cook for about 20 minutes. Check it frequently to make sure it does not burn. When the crust looks crispy remove it from the oven. Let cool for about 5 minutes and then using a pizza cutter cut into even pieces.  You may want to use some vegan Parmesan when you serve it.  Enjoy :)