roasted veggie flatbread

Alas, I am officially in the midst of my last semester as a college student. With the major life shifts that are waving at me from the distance and the stress of studies settling in, I have found myself reaching for tasty, one-handed bites to fuel me through another chapter.  I decided to recreate my favorite guilty pleasure: Amy’s Roasted Vegetable Pizza. There is something about standing over a sizzling pot of caramelizing onions that settles the nerves; every crackle and pop is a whisper of encouragement and a cast of good fortune. Patiently watching as the crispy, tear-jerking onions turn from bright white to gooey golden goodness is a reaffirmation that the end will be good, and tasty.

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ROASTED VEGGIE FLATBREAD
makes 2 flatbreads, serves 4

GET THIS:
5 large yellow onions, peeled and sliced
2 tbsp coconut oil*  (plus extra as needed)
1/2 tsp sea salt
2 tbsp balsamic vinegar
5 artichoke hearts, halved (drained, cleaned, and dried)
5 white button mushrooms, thickly sliced
1 large red bell pepper, thickly sliced
3 tbsp coconut oil*
22oz pizza dough (I used ready-made dough from Whole Foods)

*OR oil of your choice

DO THIS:
– Preheat oven to 400 degrees.

Caramelized Onion Base
– In a large skillet heat coconut oil on med-high.
– Use a small piece of sliced onion to test heat; onion should sizzle. Once hot, add onions to skillet, spread evenly and sprinkle with sea salt.
-Allow onions to brown at the bottom of the pan, about 3-5 minutes, DO NOT STIR. (TIP: prepare roasted veggies while waiting for onions to brown)
– Once bottom is brown stir thoroughly and allow any white onions to brown. Continue to brown and stir. If your skillet becomes dry add extra oil to prevent burning.
– Once all onions are golden brown reduce heat to med-low. Continue to stir until onions are gooey and soft.
– Turn off heat and add balsamic vinegar.

Roasted Veggies
Toss red bell pepper, mushrooms, and artichoke hearts in coconut oil.
– On parchment paper lined baking sheet, evenly spread veggies – place peppers skin side down.
– Place in oven to roast for 20 minutes or until golden brown on bottom.
– Remove veggies and reduce oven to 375 degrees.

Roasted Veggie Flatbread
– 
Lightly flour a parchment paper lined baking sheet.
– Split dough in two. Roll out evenly until about 1/4 inch in thickness.
– Spread caramelized onion base, top will roasted veggies, and brush crust lightly with oil.
– Bake at 375 for 25 minutes or until crust is golden brown.

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welcome

Salutations readers! This is Imani introducing you to THIS IS SALAD – a food blog where I share my current cravings, farmer’s market finds, and scrumptious recipes. There is a common misconception about those who choose to consume only plant based foods. I am here to demystify the idea that vegans only nibble on carrots and lettuce leaves. 

Okay, okay. I must admit; my bowl is sometimes full of fresh spinach, julienne carrots, chopped tomatoes, and drizzled with balsamic. But more often than not my ‘salad’ is a sweet potato burger sitting on a fluffy bun, a heap of creamy pasta sprinkled with fresh parsley, or a bed of rice piled high with spicy potato curry. I welcome you to forget everything you thought you knew about plant based eating, ready your mise en place, and prepare to see {and make?} some mouth watering goodness. THIS, my friends, IS SALAD.