“Roasted Vegetable Flatbread?? You told us you were a hunter! Where’s the Red Deer Filet and Scimitar Horned Oryx backstrap?”
All in good time my friends, all in good time. For now I am on a fresh veggie kick. That may be because I just started a new job cooking at a spa here in Austin and the garden overlooking the lake alone is inspiring me to eat more veggies.
It’s all about balance, right?
Have no fear though, that meat eating hunting gal will be back soon enough y’all, I promise.
Using my favorite Naan bread recipe and some homemade pizza sauce, both frozen in the freezer for easy access; I threw this flatbread together in no time.
Pizza Sauce: makes enough for 2-4 pizzas
1 28 oz can whole tomatoes
2 tbsp olive oil
4 cloves garlic
1/2 medium sized onion, diced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon cayenne
S&P to taste
In a medium sauce pan add the olive oil over medium heat. Add the garlic and cook 1 minute. Add the diced onion and cook about 3 minutes or until translucent. Add the can of tomatoes, oregano, thyme, cayenne and a pinch of S&P. Let the sauce simmer over the stove for about 30 minutes.
With an immersion blender pulse the tomato sauce until desired consistency.
I like to make this sauce in a big batch and freeze so that it’s ready for me whenever I want it- like tonight.
Flatbread topping: makes about 2-3 pizzas
1 small yellow squash, diced
1 small zucchini, diced
1/2 cup button mushrooms, sliced
1-2 Tablespoons olive oil
1/4 cup shredded mozzarella
2-3 Tablespoons of ricotta cheese
Preheat the oven to 350 degrees. On a sheet pan toss the squash, zucchini and mushrooms with olive oil and a pinch of S&P. Bake for about 15 minutes.
To assemble the flatbread. Using the naan recipe or your favorite flatbread crust- spread the pizza sauce. Sprinkle with mozzarella and dot with ricotta cheese. Then add as much of the roasted veggies as you like.
Then promptly slice and devour!