Mixed Veggie And Mozzarella Flatbread Recipe By Tasty

GRILLED GARDEN VEGGIE FLATBREADS

Steps:

• Grill flatbreads, covered, over indirect medium heat 2-3 minutes or until bottoms are lightly browned., Remove from grill. Brush grilled sides with oil; top with tomato and onion to within 1/2 in. of edges. In a small bowl, toss cheeses with basil and garlic powder; sprinkle over vegetables. Drizzle with vinegar; sprinkle with salt. Return to grill; cook, covered, 2-3 minutes longer or until cheese is melted. Cut into wedges.

MIXED VEGGIE AND MOZZARELLA FLATBREAD RECIPE BY TASTY

Steps:

• Make the dough: In a large bowl, combine the warm water, yeast, all-purpose and whole wheat flours, and salt. Mix with a rubber spatula until well-combined and the dough comes together into a ball.
• Lightly dust a clean surface with flour, then turn the dough out and knead for 1-2 minutes to smooth and encourage gluten development. Shape the dough into a ball.
• Drizzle the olive oil in the bowl. Add the dough and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size.
• Sauté the vegetables: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the mushrooms. Sauté for 3-5 minutes, until the mushrooms are beginning to brown lightly. Reduce the heat to medium and add the red onion, salt, and pepper. Cook for another 3-5 minutes, until slightly softened. Add the garlic and bell peppers and sauté for 2 minutes more, until the peppers are just beginning to soften. Remove the pan from the heat.
• Punch down the dough, then divide into 4 pieces. On a lightly floured surface, roll out each piece to an 8-inch (20 cm) round, about ⅛ inch (3 mm) thick.
• Heat a grill pan over medium-high heat. Brush each side of the dough lightly with olive oil. One at a time, grill each flatbread for about 4 minutes on each side, until grill marks appear and the dough is cooked through.
• Turn the broiler to high. Line 2 baking sheets with parchment paper and place 2 flatbreads on each pan.
• Evenly divide the sautéed vegetables between the flatbreads. Scatter the mozzarella over the top.
• Broil the flatbreads for 2-3 minutes, watching carefully to make sure they don't burn, until the cheese has melted and begins to brown.
• Top the flatbreads with torn basil.
• Enjoy!