This flatbread is packed with so much flavor, you won’t even miss the cheese. Adding miso to the homemade pesto replaces the need for Parmesan, and the golden, tender mushrooms lend deep, earthy flavor. Thanks to store-bought pizza dough, the entire meal comes together quickly—making it a great option for weeknight dinner. That's not to say this isn't impressive enough to serve to guests. In fact, it's ideal for entertaining, because your vegan friends can dig right in. Pro tip: double the pesto recipe, and save the extra to toss with cooked pasta, or to use as a sandwich spread.
¼ cup pine nuts
2 tablespoons white miso
½ teaspoon lemon zest (from 1 lemon)
1 cup fresh basil leaves
6 tablespoons olive oil, divided, plus more for dough
6 ounces mixed wild mushrooms (such as cremini, oyster, and shiitake), chopped
1 pint cherry tomatoes
3 cloves garlic, thinly sliced
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 pound prepared whole-grain pizza dough, at room temperature
¼ teaspoon crushed red pepper flakes
How to Make It
Preheat oven to 500°F with rack in lowest position.
Combine pine nuts, miso, and zest in a food processor; process until finely chopped and combined. Add basil, pulse until combined, 4 to 5 times. With processor running, slowly add ¼ cup of the oil; process until well combined, about 30 seconds. Set aside.
Heat 2 tablespoons oil in a large skillet over medium-high. Add mushrooms and cook, stirring occasionally, until browned and tender, about 4 minutes. Add tomatoes, garlic, salt, and pepper. Cook, stirring occasionally, until tomatoes just begin to break down, about 4 minutes. Remove from heat.
Stretch dough into a long 12-x 9-inch oval and place on rimmed baking sheet. Brush both sides with oil and prick with a fork. Bake until lightly browned, about 6 minutes. Remove from oven and spread pesto over dough, leaving a ½-inch border. Top evenly with mushroom mixture. Return to oven and bake until crust is golden brown on top and bottom, 3 to 4 minutes. Top with crushed red pepper flakes.
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