Italian Veggie Flatbreads
with Calabrian Chiles & Roasted Mushrooms
Calabrian chiles from southern Italy have a smoky, slightly fruity flavor and medium-high heat level. Balanced by herby roasted potatoes, mushrooms, and melted vegan mozzarella cheese, they add just the right amount of spice to these flatbreads.
Nutrition (per serving)
Get Recipes Delivered
INGREDIENTS
- 1 red bell pepper, trimmed, deseeded and thinly sliced
- 1 yellow onion, peeled and thinly sliced
- 8 oz cremini mushrooms, trimmed and quartered
- 1 tbsp Italian seasoning blend (divided)
- 1 russet potato, thinly sliced into rounds
- 2 flatbreads
- 2 oz shredded mozzarella cheese
- 1 tbsp chopped Calabrian peppers
- 2 tbsp olive oil*
- Salt*
- Pepper*
Nutrition (per serving)
Get Recipes Delivered
INSTRUCTIONS
Preheat oven to 450°F. Add bell pepper, onion, mushrooms, 1 tbsp olive oil, just half the Italian seasoning, and a pinch of salt and pepper to one side of foil-lined baking sheet. To other side, add potato, remaining Italian seasoning, 1 tbsp olive oil, and a pinch of salt and pepper. Roast until potatoes and vegetables are tender, 20 to 25 minutes, flipping potatoes and tossing vegetables halfway through cooking. Leave oven on for step 3. (4-servings: use 2 tbsp olive oil, 2 tbsp olive oil)
Sprinkle mozzarella evenly over each flatbread. Place flatbreads directly on oven rack and bake until mozzarella is melted and flatbreads are slightly crisp, 4 to 5 minutes.
Transfer flatbreads to clean work surface and top with single layer of potatoes and roasted vegetables. Cut Italian veggie flatbreads with roasted mushrooms into quarters and transfer to plates. Sprinkle with salt and pepper and top with as much Calabrian chile as you’d like. Buon appetito!
SIMILAR RECIPES
Crispy Fabcakes with Fresh Herb Salad & Creamy Lemon-Dijon Dressing
Chopped Antipasti Salads with Crispy Chickpeas & Sun-Dried Tomato Vinaigrette
Italian Veggie Flatbreads with Cashew Cheese & Calabrian Chiles
Red Lentil Soup with Chile-Mint Sizzle & Crispy Brussels Sprouts
