Mini Tomato, Eggplant, Mushroom & Olive Flatbreads

Usually when I make any kind of vegan pizza I like to make my mozzarella recipe (linked below). This time however I had some leftover Baklazhan (link below) in the fridge so decided to make a tasty flatbread revolving around that. If you aren`t familiar with Baklazhan, it's a simple Ukrainian dip/sauce made by sautéing eggplant, peppers & onions in oil then simmering with tomatoes and lots of salt & pepper. You don't need it to make these pizzas, your favourite tomato sauce would be delicious too, but having a batch of Baklazhan in the fridge for random snacks is the best so I recommend trying it out!

I guess this isn't quite a pizza recipe because I'm not sharing amounts of ingredients, but it is a simple guideline to one of my fav flavour combinations on a flatbread. It's all pretty straight forward so a recipe isn't so necessary. I like LOTS of mushrooms and olives on top, no skimping on ingredients here. Fresh arugula is the garnish for the photograph, but arugula dressed with a simple balsamic maple vinaigrette is a delicious accompaniment. Who knew vegan pizzas and flatbreads could be so good. I swear I enjoy pizza more now than I ever did when I ate cheese. 

1.  Preheat a pizza stone to 475 F
2.  Roll out your favourite pizza dough, prick all over with a fork and prebake for 5 or so minutes just so you have a sturdy base. (Baklazhan is a bit wet so this helps crust not go soggy)
3. Take out your prebaked pizza crusts and top with

•  thin layer of Baklahzan
  
•  sautéed mushrooms
•  sliced olives
•  thinly sliced red onion 

    4.    Place pizzas back in the oven until pizza is hot and golden brown.   
    5.    Mix a bit of minced garlic with a good quality olive oil, drizzle over top of the pizzas. 
    6.    Sprinkle pizzas with a bit of dried oregano and chile flakes
​    7.    Serve pizzas with maple balsamic dressed arugula

Baklazhan

Vegan mozzarella