Flatbread Heaven…

You know when you find that perfect, healthy slice of pizza? Oh, you haven’t had a healthy slice of pizza…Well, now you have, and you can easily make it at home.

Marie Reginato and our R&D team have come up with a flatbread that is packed with both flavor and nutrition!

Our Flatbread with Roasted Oyster Mushrooms pairs perfectly with a nutty, peppery Romesco Sauce. The recipe is so simple. It only takes about 40 minutes to prep and cook and can feed a family of 3.

Flatbread with Oyster Mushrooms and Romesco Sauce

Oyster Mushrooms

Serves: 2

Prep Time: 10 minutes | Cook Time: 30 minutes

Ingredients

For the Romesco Sauce:

2 red bell peppers, broiled on high for 15-20 mins until skin has blistered (and then peel the skin and discard the seeds and stem)
Juice of 1 small lemon
Big handful of hazelnuts, or any nut
1 teaspoon smoked paprika
Dash of chili flakes
Small handful cilantro
1 garlic
1-2 tablespoons of olive oil
Sea salt to taste

For the Flatbread:

1 pack of Guan’s Oyster Mushrooms, large pieces halved
1 tablespoon avocado or olive oil
1-2 flatbread pieces, serving 2 people
Handful of micro greens
Handful of hazelnuts, roughly chopped
Pinch of sea salt

Instructions

Preheat the oven to 400°F degrees. In a bowl, toss together the mushrooms, oil and sea salt and mix well. Lay the mushrooms evenly over a lined baking sheet. Roast for 20 minutes until slightly browned. Flip halfway. Set the cooked mushrooms aside while you prepare the flatbread.
To make the Romesco sauce, blend together all the ingredients in a food processor or blender until smooth, yet slightly chunky. Set aside.
Warm the flatbread in the oven for a few minutes on 350°F. To assemble, layer a generous helping of the Romesco sauce over the entire flatbread. Then add the roasted mushrooms, and top with the micro-greens and chopped hazelnuts. Enjoy!