Recipe: Flatbread with Basil Puree, Artichoke, Peppers, and Mozzarella Cheese

Yield: 8 Portions


  • Basil Puree

  • 1/4 cup Garlic, sliced
  • 1/4 cup Extra-virgin Olive Oil, mild
  • 2 cups Basil leaves
  • 1/2 cup Parsley leaves
  • Salt (as needed)
  • 2 cups Artichokes, can, (cut in 1/8th)
  • 2 cups Roasted peppers, canned or jarred, sliced
  • 2 cups Onions, sliced, caramelized

  • 8 ea. Whole wheat lavash (or Naan)
  • 4 cups Vegan mozzarella, shreds
  • Ground black pepper (as needed)
  • Micro basil (as needed)


1. Preheat oven to 350°F.

2. For the Basil Puree: Place the garlic in olive oil and cook over low heat until the garlic is tender. Drain and reserve garlic separate from olive oil.

3. Bring a medium pot of water to a boil. Add the basil and blanch for 10 seconds. Place in an ice bath to chill. Drain well.

4. Puree the basil, parsley, garlic, and olive oil in a blender until smooth. Season with salt and pepper.

5. Brush the pesto on top of the lavash. Place the artichokes, peppers, and onions evenly over the top and sprinkle with the cheese.

6. Bake the lavash until the bread is crisp and the cheese is bubbly on the surface, approximately 12 to 15 minutes. Let cool slightly and sprinkle with micro basil.

Note: For extra complexity, roasted garlic paste, pesto or olive tapenade can be used as a spread under the vegetables.