Italian Veggie Flatbreads

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. Cook until potatoes and vegetables are tender, 20 to 25 minutes. Leave oven on for step 3. (4-serving meal: use 2 tbsp olive oil, 2 tbsp olive oil) (TIP: To ensure even cooking, remove baking sheet from oven to toss vegetables and flip potatoes halfway through.)

Meanwhile, stir together cashew cheese, 2 tbsp olive oil, garlic, and a pinch of salt and pepper in small bowl. (4-serving meal: use ¼ cup olive oil)

Place flatbreads directly on oven rack and bake until slightly crisp, 4 to 5 minutes. Remove from oven and spread seasoned cashew cheese evenly on each flatbread. Top with single layer of potatoes and divide roasted vegetables between each flatbread. Cut Italian veggie flatbreads with cashew cheese into quarters and transfer to plates. Sprinkle with salt and pepper and top with as much Calabrian chile as you’d like. Enjoy!