Pesto Tomato & Mushroom FlatbreadsApr 27, 2022
Easy weeknight meal done! If flatbreads aren't part of your meal plan rotation, it's time to join the party. This quick and easy meal is perfect for buys weeknights, especially when you prep your sauce on the weekend.
I've started with a batch of our zippy Lemony Arugula Pesto and loaded it with fresh heirloom tomatoes and sauteed cremini mushrooms. For a little extra, add some crumbled Kite Hill ricotta cheese.
I used store-bought flatbread, but if you've got a great homemade recipe for dough, go for it! Just add that to your batch cooking list for the weekend along with the pesto. If you don't have flatbread available, pizza dough or pita breads are a great swap.
I love to eat this alongside a giant salad, or for added fun, place a DIY salad bar in the middle of your table for everyone to assemble to their liking.
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Pesto Tomato & Mushroom Flatbreads
Prep time: 10 minutes | Cook time: 5 minutes
2 large or 4 small flatbreads or naan
8-oz cremini mushrooms, sliced
1 Tbsp shoyu, tamari or soy sauce
salt and freshly ground black pepper, to taste
½ cup Lemony Arugula Pesto
2 heirloom tomatoes, thinly sliced
2-oz vegan ricotta cheese (optional)
- Toast the flatbread or naan. Spread with 2 tablespoons (or more!) of Lemony Arugula Pesto.
- Meanwhile, in a small heated skillet, add the mushrooms and the shoyu. Cook, stirring often until the mushrooms release liquid and are browned all over (about 5 minutes). Season with salt and pepper, to taste.
- To assemble the flatbreads, top with slices of the heirloom tomato, followed by the mushrooms. Top with the vegan ricotta cheese, if using. Cut into wedges and serve.
Gluten Allergy: Use gluten-free flatbread or tortillas.
Spoiler Alert: Pesto Tomato & Mushroom Flatbreads are best eaten when served.
For non vegans: Top with sliced salami, prosciutto, grilled chicken breast.
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