Vegan Artichoke and Mushroom Flatbread

No cheese needed for this vegan flatbread pizza--just a tasty combination of artichoke antipasto and sauteed baby bella mushrooms, with some lemon zest and balsamic drizzle on top!

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 401 Calories

Ingredients

• salt and ground black pepper to taste
• 2 cloves garlic, thinly sliced
• 1 tablespoon olive oil, divided
• ½ cup arugula
• 1 teaspoon lemon zest, or to taste
• 1 (16 ounce) package pre-made pizza dough
• ½ large shallot, diced
• 1 (8 ounce) package baby portobello mushrooms, sliced
• ¼ (12 ounce) jar artichoke antipasto (such as Trader Joe's®)
• ½ tablespoon truffle oil
• 1 tablespoon balsamic vinegar glaze (such as Trader Joe's®)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Step 2

Let pizza dough sit out until it comes to room temperature, about 20 minutes.

Step 3

Stretch pizza dough to desired shape and place on the prepared baking sheet. Brush dough with a thin coat of olive oil.

Step 4

Bake dough in the preheated oven until it is cooked all the way through and the edges are lightly browned, 20 to 25 minutes.

Step 5

While the dough is cooking, heat a large skillet over medium heat. Add remaining oil. When oil is hot, add shallot and garlic and cool until they start to turn translucent, 1 to 2 minutes. Add mushrooms and cook until browned, 5 to 7 minutes. Stir in artichoke antipasto and cook until heated through, 2 to 3 minutes. Season with salt and pepper and remove from heat.

Step 6

Remove dough from the oven; brush lightly with truffle oil. Spread mushroom-artichoke mixture on top, sprinkle with arugula, drizzle gently with balsamic glaze, and top with lemon zest. Cut and serve.