Pizza Night! Winter Vegetable Flatbreads with Salad
Active Time: 30 minutes / Cook Time: about 40 minutes / Total Time: 60 minutes
Makes 4 servings
- 1 beet, any color, cut into slightly less than ½” dice (about 1 cup)
- 1 small sweet potato, cut into ½” dice (about 1 cup; refrigerate any extra, tightly wrapped)
- 1 tablespoon coconut oil, melted
- 1 ½ teaspoons fresh thyme OR ¾ teaspoon dried
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 2 handfuls baby arugula
- 1 ½ tablespoons balsamic vinegar, plus more to taste
- 1 ½ tablespoons extra-virgin olive oil, plus more to taste
- 2.5 oz. goat cheese, crumbled
- 2 tablespoons chopped toasted pecans*
- For the Crust:
- 2 ¼ cups garbanzo bean flour, sifted
- 2 ¼ cups water
- 1 ½ tablespoons olive oil
- 1 teaspoon Italian seasoning
- ¾ teaspoon sea salt
- For the Salad: (prep this while the vegetables roast)
- 6 cups mixed greens
- 4 scallions, thinly sliced
- 1 small cucumber, quartered lengthwise and sliced into ¼” thick pieces
- 6 tablespoons Maple Shallot Vinaigrette (If you did not make this on Prep Day, see the Other tab for the recipe.)
- Place the top oven rack about 6” from the broiler, for the pizza crust in Step 6, and another rack on the lowest spot, for the vegetables in Step
- Preheat the oven to 425°F. 2. Line a rimmed baking sheet with parchment paper. Place the beet and sweet potato dice on the parchment and toss with the coconut oil, thyme, ¼ teaspoon fine sea salt, and ¼ teaspoon black pepper. Roast on the bottom rack for 20-25 minutes, or until vegetables are tender, stirring once.
- Transfer the roasted vegetables to a medium bowl and toss with the arugula and 1 tablespoon each balsamic vinegar and olive oil. Set aside.
- While the vegetables roast: Combine all of the crust ingredients in a medium bowl and whisk to combine. You can also do this in your blender. Set aside while the vegetables finish roasting and you make the salad.
- In a large bowl, toss together the lettuce, scallions, and cucumber. Set aside.
- When the vegetables are done, switch the oven to the broil setting. Line a 10 X 12-inch square baking tray** with all-natural parchment paper. Use your hands to mold the parchment around corners, and cut to fit the baking dish as best you can.
- Whisk the crust ingredients again and pour liquid flatbread crust into your prepared baking tray.
- Place in the oven for about 8 minutes. Be careful here, and watch the entire time. Each oven is different, and times may vary. The crust is done when it starts to look crispy around the edges and lightly browned throughout. If your broiler does not have a flame, your crust will not get as browned.
- Once cool enough to handle, flip the parchment paper over so that the crust is now crispy side down on the baking tray. Carefully peel off the parchment paper.
- Using an oven mitt, lower the top rack into the middle position. Return the crust to the oven to crisp, about 5 minutes. Again, watch the crust closely so it does not burn. Once lightly browned, remove crust and immediately scatter roasted vegetable mixture evenly over the crust to within ½” of the edge.
- Sprinkle the goat cheese and pecans on top of the vegetables, and drizzle with the remaining ½ tablespoon balsamic vinegar and olive oil. Cut into 10 pieces.
- Place about 1 ¾-2 cups of salad on each of two plates and drizzle each with 1 ½ tablespoons vinaigrette. Serve with up to 3 pieces of pizza per person.
- Package remaining portions of pizza, salad, and dressing in airtight containers for lunches tomorrow. Refrigerate until necessary.
*To toast nuts and seeds, place them in a dry skillet over medium-low heat and cook, stirring often, until they begin to turn golden and give off a nutty smell. Watch them carefully: nuts go from toasted to charcoal in no time flat!
**If you have an oven-safe 12” skillet, (cast iron is ideal) skip the baking tray and use the skillet for the pizza, flipping it in step 10 with tongs and a spatula, and then removing the parchment.