Vegan Artichoke And Mushroom Flatbread Recipes

Steps:

• Drain artichoke liquid and slice hearts in quarters.
• Clean and slice mushrooms.
• Place 1 tablespoon of olive oil at the bottom of a covered casserole dish.
• Arrange the artichoke hearts on the bottom and top with a layer of sliced mushrooms.
• Sprinkle with salt & pepper.
• Top with 1/4 of the breadcrumbs.
• Drizzle 1 tablespoon of olive oil onto the breadcrumbs and repeat the layers again.
• Finish the top layer of breadcrumbs with the remaining oil and top with parmesan cheese.
• Cover and bake in a 350 degree oven for 30 minutes.
• Remove the cover and brown the top until golden in color and serve.

Steps:

• Let pizza dough sit out until it comes to room temperature, about 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Stretch pizza dough to desired shape and place on the prepared baking sheet. Brush dough with a thin coat of olive oil.
• Bake dough in the preheated oven until it is cooked all the way through and the edges are lightly browned, 20 to 25 minutes.
• While the dough is cooking, heat a large skillet over medium heat. Add remaining oil. When oil is hot, add shallot and garlic and cool until they start to turn translucent, 1 to 2 minutes. Add mushrooms and cook until browned, 5 to 7 minutes. Stir in artichoke antipasto and cook until heated through, 2 to 3 minutes. Season with salt and pepper and remove from heat.
• Remove dough from the oven; brush lightly with truffle oil. Spread mushroom-artichoke mixture on top, sprinkle with arugula, drizzle gently with balsamic glaze, and top with lemon zest. Cut and serve.