Pesto Flatbread
This recipe is great for when you have had a busy week but are still craving something delicious. Very little prep work, a short cook time, and probably even some leftovers - this one is a keeper!
In my recipes, you will notice that I don’t provide super explicit measurement guidance. I am a big believer in portioning based on what feels right for you, and learning to experiment with your cooking.
Serving Size: 2 + leftovers
Total Cook Time: 25 min
Prep Time: 5 min
Cook Time: ~15 min
Ingredients
Naan Whole Grain flatbread (I prefer the Stonefire brand)
Trader Joe’s vegan kale, cashew and basil pesto (or any vegan pesto)
Cherry tomatoes, sliced in halves or fourths
Handful of spinach, chopped
Vegan Mozzarella (I love Violife or Simple Truth)
Balsamic reduction sauce
Instructions:
Preheat your oven to 350 degrees.
Prepare your vegetables. Slice the cherry tomatoes into 1/2’s or 1/4s, as you prefer! Then chop the spinach to your desire - I prefer long thin slices, almost how you would cut basil.
Now time to assemble the naan flatbread. Spread the pesto across the top of the flatbread thoroughly, covering all edges. Then sprinkle on the sliced spinach, vegan cheese, and chopped tomatoes. Cook in the oven for about 10 minutes, or until you see the cheese start to soften. Note: Vegan cheese won’t melt like normal cheese - it just softens a bit!
Once the pesto flatbread is cooked enough, take it out and let it cool for 5 minutes. After a couple minutes of cooling, drizzle the flatbread with the balsamic reduction and enjoy!
Eating with your cycle is an empowering way to reclaim your health and food freedom, and I hope this recipe takes you one step farther on that journey.
