Flatbread Pizza With Mushrooms and Onions

Flatbread pizza is easy to prep at home. 

May the Fourth be with you all today! Perhaps, like me, you too went to the comic book shop to snatch up great things to celebrate Free Comic Book Day. Unfortunately, while I managed to get the coveted Buffy the Vampire Slayer/Angel/Serenity freebie, they didn't have delicious vegan baked goods for sale at Amalgam Comics and Coffeehouse.

I bought only an Angel comic and received three freebies.

This beautiful book was a treat. It's a shame who wrote the forward-- hence the intentional cropping.

Last Saturday, my former grad school classmates and friends treated me to lunch in my neighborhood at Pizza Brain-- the first and only pizza museum in the country. The spot is very hilarious-- action figures, old TV/film posters featuring pizza. It was the perfect backdrop to rehashing school memories whilst laughing at some random object on display. I had a wonderful time.

We split this gorgeous pizza pie.

Vegan pizza with Daiya mozzarella and mushrooms.

The pizza craving hit me again. Yet pizza dough is tedious work if you're not in the mood, especially waiting for hours. Flatbread is the perfect solution-- that is after the whole soft tortilla idea. For easy flatbread, Veganosity's recipe is a must! My flatbread is twice prepared-- pan seared and baked (just to melt the vegan cheese).

Flatbread Pizza With Mushrooms and Onions Ingredients and Preparation

2 cup all purpose flour
2 teaspoon baking powder
2 teaspoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 cup water
2 tablespoon olive oil

olive oil
1 1/2 cup mushrooms, chopped
1/4 red onion, chopped and diced
salt and black pepper to taste

tomato or pizza sauce
2 tablespoon nutritional yeast
1/2 cup vegan cheese (used Trader Joe's Vegan Mozzarella Style Shreds)

Sift flour, baking powder, Italian seasoning, garlic, and salt together.
Gradually add water and olive oil.
Knead with hands, adding more flour to all sticky parts.
Once a large cohesive ball is achieved, flatten and cut into six parts.
Flatten these six parts until desired thickness.
Heat up a skillet and add oil.
Lay in three at a time, browning both sides.
Preheat oven to 400 and then prepare the mushrooms and onions, pan searing them with salt and pepper until browned and shrunken.

On a baking sheet, lay down the flatbread and top each with tomato sauce, mushrooms and onions, nutritional yeast, vegan cheese, and Italian seasonings. Bake for 10 minutes.

Serve and eat accordingly.

Fig, Balsamic, & Walnut Cream Flatbread

Dried figs rest atop a rich walnut cream with a generous drizzle of balsamic vinegar, extra walnuts, and basil. 

I had been thinking about fig, walnut, and balsamic combination for quite a while. It started as potential hor'doevres idea for our two events-- the Friendsgiving and the second art opening. I didn't follow through and regret it.
This first test succeeded thanks in part to Vegan Richa's flatbread recipe. The quick and simple dough is fried as opposed to baked (healthier alternative, yes, I know) and no yeast activation is involved. Thus, one could whip this up an hour before guests arrive to the party.
The arresting combination of chewy figs (which aren't too sweet), savory walnut cream, crunchy walnuts, and balsamic vinegar has plenty of depth in flavor and texture. No additional heat is necessary-- the hot flatbread just pleasantly warms up room temperature ingredients to higher degree.
I cannot wait to make this delicious flatbread for the next social gathering.

Fig, Balsamic, & Walnut Cream Flatbread Ingredients and Preparation

Walnut Cream

1 1/2 cup walnuts, soaked
1/4 cup water (add a bit more if wanting a thinner consistency)
2 tablespoon nutritional yeast
2 teaspoon garlic powder
1 teaspoon turmeric
1 teaspoon salt

After soaking walnuts, place in a blender with nutritional yeast, garlic powder, turmeric, and salt.
Set aside.

1 cup flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon Italian seasonings

2 teaspoon olive oil
3 tablespoon aquafaba (chickpea liquid)
2 1/2 tablespoon coconut milk (or any non-dairy milk)
1/2 teaspoon lemon juice

1 tablespoon olive oil

1/4 cup dried figs, finely chopped
1 tablespoon balsamic vinegar
extra walnuts
dried or fresh basil

Mix dried ingredients together.
Separately, stir olive oil, aquafaba, non-dairy milk, and lemon juice.
Flatten until very thin.
Place olive oil in a skillet with heat set to medium high. Wait until it's completely hot before adding flatbread.
Pan seared on each side for 2-3 minutes. Both sides should be browned and bubbled.
Spread walnut cream on top. Add dried figs slices, balsamic vinegar, and extra walnuts.
Serve.

A very amazing bite of sweet and savory.

An enticing shot.