Description
Crispy flatbread topped with creamy mushroom sauce and tender potatoes. A simple yet satisfying vegan appetizer.
Ingredients
Units
Scale
- 1 lbs (454 g) pizza dough
- 3 small potatoes
- 1 tbsp vegan butter
- 2 tbsp olive oil
- 1 cups (237 ml) chopped mushrooms
- 1 tsp Italian herb mix
- 1 tsp garlic salt
- 1/4 cups (60 ml) white wine
- 2 tbsp flour
- 1 cups (237 ml) unsweetened soy milk
- 1/4 cups (60 ml) thinly sliced onion
Instructions
- Prepare pizza dough and let it rest at room temperature.
- Wash, scrub, and peel potatoes (optional). Slice thinly.
- Bring a medium pot of water to a boil, add salt, and cook potatoes for 4-5 minutes until slightly softened. Drain.
- Prepare mushroom sauce: In a medium nonstick pot over medium-high heat (approximately 375°F/190°C), combine vegan butter and olive oil. Add mushrooms, Italian herbs, and garlic salt; cook until softened (about 5 minutes).
- Add white wine and allow to evaporate. Add flour and mix well.
- Cook the mixture, stirring constantly, for 2-3 minutes. Slowly add milk, stirring to prevent lumps. Cook until thickened.
- Season with salt and pepper to taste.
- Preheat oven to 475°F (240°C).
- Grease a 9×13 baking sheet with olive oil and arrange pizza dough inside.
- Spread mushroom sauce over dough, then arrange potato slices and onions.
- Bake for 18-20 minutes, until crust is golden brown. Let cool slightly before serving.
Notes
- For a richer flavor, use cremini or shiitake mushrooms instead of button mushrooms.
- If you don’t have white wine, substitute with an equal amount of vegetable broth.
- To prevent soggy flatbread, ensure the potatoes are partially cooked but not mushy before adding them to the pizza.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 7
- Carbohydrates: 35
- Fiber: 4
- Protein: 7